Bresse chicken

[CrealCritter]

although CCX makes a fine meat chicken it has several draw backs for us.
1) they don't naturally bred, so there is a human dependentcy on chick availability and chicks are subject to pricing. This year they ain't available at the farm stores around us and when I asked about ordering they ain't cheap 🙄

2) the feeding schedule must be fairly closely adhered too or they may eat them selves to death.

3) they STINK and poop a goo mess, that requires quite a bit of attention to keep cleaned up.

4) they like it warm or the pile and the ones on the bottom of the pile usually die.

So we are looking at Bresse chickens. It's an interesting breed. Have a read through here ---> https://www.thehappychickencoop.com/bresse-chicken/

We would like to be able to have a meat chicken that breed naturally and could either put eggs under one of our other broody fowl or incubate.

Anyways, have a read through the article and comment on your thoughts on CCX vs Bresse?

Thanks

Jesus is Lord and Christ 🙏❤️🇺🇸

 

[Hinotori]

Any of the traditional dual purpose breeds are very tasty. Actually taste like chicken and not the brine that commercial broilers from the store taste like.

But then traditionally chicken was only eaten once a week.

I've never noticed a flavor difference between silkie and ameraucana. Both mature slowly. Mature roosters do have stronger flavor.

American bresse are still rare. Not exactly the same as the French breed. Murray McMurray does carry them.

Feeding and care is part of why the French Bresse are considered very fine eating chickens.

 

[Alaskan]

In my opinion, if you can find a bunch of inexpensive Cornish cross chicks... they get to eat and be treated the way YOU want them to be... and the feed to meat conversion can't be beat.

If you don't want the "must butcher this week" of Cornish cross, and want to raise your own... then any "regular" chicken works well.

In general, the meatier the carcass then the fewer eggs. So... you have to decide what is most important to you.

I have decided that I REALLY want great feed to egg conversion, so I have an egg layer breed. Spent hens and extra cockerels are eaten, and sure, they are skinny, but meat is meat.

For great big breasts... I think quail are the ones to pick. Sure, they are small... but that is a huge breast, and you go from egg to meat on the table just as fast as a Cornish cross. Eggs have to be incubated in an incubator, but they fertilize normally.

Least expensive meat, for me, has been geese. They grow on maybe 90% lawn grass. So very little cost.

I haven't raised them... but I have gotten spent rabbits and butchered, and those are the easiest/fastest to butcher.

 

[JanetMarie]

Cornish Cross are not miserable if managed properly.

Two years ago we raised Cornish Cross as any other chicken. They were truly free ranged. I did not restrict their food, but let them eat as much as they wanted. Out of 10 there was one who ate a lot from the feeder, and we butchered that one first. The others were more excited about foraging than eating out of the feeder. They were all beautifully fully feathered, had strong long legs, and loved life.

Initially didn't plan to, but ended up butchering most of them at 16 and 17 weeks, and the early one at 11 weeks. They all had abundant yellow fat, that I made small packets and froze, and yellow skin.

After my own experience in raising them I've decided that all of the so called "problems" with Cornish Cross, or Cornish Rocks, are not the chicken breed but management by the owner.

 

[farmerjan]

I read the information and it seems intriguing. However, clicking on the link did not come up with any pictures or ordering info for that breed. Then I got to looking at a few of the other articles. The everything you want to know about Araucanas, shows a picture that is NOT an Araucana... maybe a black Americauna but is NOT and Araucana. And then the article on the Dorking chicken is showing a picture of a game breed known as an Aseel... it is the silver duckwing pattern. Looks NOTHING like a dorking.
So aside from not finding any ordering info on the Bresse... this "Happy Chicken site" also has pictures that totally do not showcase the breed they are referring to in the accompanying article.

 

[Mini Horses]

I've read and thought to buy. Then checked reviews on some of the farms selling. Not bought yet! I like the heritage breeds for taste. Don't like any breed on butcher day! 😳

 

[farmerjan]

I have raised the commercial "cornish cross" meat chickens on pasture. They are not as active but if started out that way, they actually do very good. Yep, they eat alot, and they poop alot... but they gain fast and if raised outside on grass have a much more "real chicken taste". It is nice to have a decent carcass when they are killed. Even my New Hampshires do not have as nice a carcass. There are the other "breeds" that have been developed for pasture raising meat birds. I have not had any of them so don't know.
@baymule raised them in a chicken tractor and they were messy but moved them daily and they put alot of manure back into the ground. Mine just "free range" except when I am fighting with the hawk. The bigger they get the more they "sit around"... but the conversion of feed to meat is very good.

 

[baymule]

I like raising the Cornish Cross. I ferment their feed and move the chicken tractor daily. In 2 months, I’m done. Lots of meat in a very short time.

 

[Cecilia's-life]

I really like brahmas for eating truthfully. They are very slow to mature though.

 

[Hinotori]

Non hatchery birds are always better tempered and more to the breed standard.