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    #16
    I just watched the video pretty cool

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      #17
      We have raised broilers for 10 years for stock show. Putting between 50-100 in the freezer every year. For a large batch you will want a plucker. We have on some years done the gutless method.


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        #18
        Originally posted by hully1029 View Post
        Anyone raise their own meat chickens? What's the difficulty, costs, etc?

        I raised broiler for stockshows as a kid. Last year I raised a set using a pasture based method. The cost per bird was around $15.

        John Suscovich on you tube has a really good video on his costs to raise meat chickens.



        It's not all that difficult, just a daily task. The guy above has several good week by week videos on raising broilers.

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          #19
          You guys that have done this multiple years in a row do you buy each year or hatch eggs?

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            #20
            Originally posted by Chew View Post
            Could yall share your butchering/processing techniques
            Yessir. You drive them to the little vietnamese man on Lillja Rd and pay him $3/bird. Worth every penny.

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              #21
              You raise your own birds Curt

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                #22
                Originally posted by Snowflake Killa View Post
                You raise your own birds Curt
                Not anymore. My kids raised a bunch for 4H. We'd raise 50 to show 6. We always had our culls processed and we ate a lot of chicken.

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                  #23
                  Originally posted by RiverRat1 View Post
                  You guys that have done this multiple years in a row do you buy each year or hatch eggs?


                  Click broilers, then Cornish rock cross.

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                    #24
                    Originally posted by curtintex View Post
                    Yessir. You drive them to the little vietnamese man on Lillja Rd and pay him $3/bird. Worth every penny.
                    I've arrested a lot if people on lillja over the years. Let me run an address check first.

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                      #25
                      I thought about doing it out here

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                        #26
                        We put up around 50 a year. I hang them buy their feet and pull skin feathers and all off on 98% of them pluck a few for my wife to roast. Pull the insides keep the gizzards, livers for my Dad. I go ahead and cut them up at that time. I use a big pair of poultry shears to cut the breast off. Sharp knife on the wings and drum stick. I package the wings and and drum sticks in bulk. Breast and thighs 2 to a pack. My daughter timed me and I got to were I can skin, gut, and break down a bird in under 2 minuets.

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                          #27
                          Don’t all chickens have meat on them??


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                            #28
                            One of my favorite threads. Great info in the thread and excellent links.

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                              #29
                              CornishX. They will eat a lot, get fat and barely be able to move. These are the best because they will be sooner faster than any other breed. The size these get in 3 months is more than some other chickens will get In a year. We have a bunch of different breeds running around so I kill on average 1-2 younger roosters a week. I never raised Cornish beacause you want those cooped up.

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                                #30
                                Ditto on CornishX. Been raising my own for years.

                                Another thing we do is once they are feathered we put them on clover moving them daily.A trick I learned from Joel Salatin. Fertilizes the pasture and gives the birds diversified diet.

                                You can see method on youtube.

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