Wow. What does it cost you to "feed out" a chick and how does that cost
compare to if they were ready at the earlier age?
You are obviously feeding the same thing you feed your layers. Is that
standard practice?
I guess I never thought about meat production/what was required/how it
differs. I like having fresh eggs. The only way I am ever butchering a
chicken is to skin it (not messing w/ all those feathers!), so raising birds
for meat is just not something I've ever paid attention to.
Jean
-----Original Message-----
From: CHICKENS-101@yahoogroups.com [mailto:CHICKENS-101@yahoogroups.com] On
Behalf Of Marla
3. They start laying at about 4-5 months. Problem is most are the size to
butcher between 6-8 weeks and will get big enough to start having heart
failure by 12 weeks.
4. The main difference in raising them is taking their feed away at night
and making sure they have good solid ground to grow on. They have the same
sized legs but bigger bodies compared to "layers".
5. Well how I slow them down is by raising them with my layers to increase
their activity. Others may have other ideas.
CHICKENS-101@yahoogroups.com
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