Re: another newbie

Mary Fisher wrote:
>> Interestingly more folks in the
>> UK are beginning to think about meat birds. Such a shame there are
>> so few good meaty strains left nowadays.
>
> What do the commercial growers use?

Ross and Cobb commercial strains mostly - the table version of the little
red hybrid hens. A lot of genetic improvement for a carcass that is ready at
9 weeks old. Basically at that age there is no time to get them outside -
the meat is very tender and pale. It is what we are used to seeing in the
butchers.
There is a company who have imported the French free range commercial bird
[Sasso and other names] - they have I believe a variety of birds - 70 day,
80 day, 90 day maturing. I have heard mixed reports so they may not be so
easy to get it right.
In the pure breeds you are trying to get them to table weight and shape
before 16 weeks really. After this they tend to go on a growth spurt and get
leggy again and it will take quite a number of weeks to get a good carcass
again. Once this time has passed the birds have been rampaging for quite a
long time -- the meat is a different thing and is not so adaptable in
cooking.
There has been next to no breeding of pure breeds for the table in the last
30 plus years probably. No demand of any consequence. Much less attention to
this than the egg production of pure breeds. The result is birds that take a
VERY long time to get to a decent table weight in most strains. There are
beautiful birds in the old table breeds but very few which make a good
carcass - they are now too much feather and frame. The birds have been
selected for their looks and size without regard for development of meat. As
this is what hte market wanted there is no problem with it at all. It means
tho that folks get rather disappointed with the results when they try and
rear their own and think they are doing something wrong.
We have been working in our own small way to improve the lines we have. Its
not hard - it just takes a few years !!
It is always a shame when you see adverts for Utility Sussex and its
promoting their laynig ability not their table qualities. There are plenty
of good layers so why waste the potential genetics of a good table bird by
making it small and eggy?

--

regards
Jill Bowis

Pure bred utility chickens and ducks
Housing; Equipment, Books, Videos, Gifts
Herbaceous; Herb and Alpine nursery
Working Holidays in Scotland
http://www.kintaline.co.uk
>
> Mary
>>
>> --
>>
>> regards
>> Jill Bowis
>>
>> Pure bred utility chickens and ducks
>> Housing; Equipment, Books, Videos, Gifts
>> Herbaceous; Herb and Alpine nursery
>> Working Holidays in Scotland
>> http://www.kintaline.co.uk

.

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