I think most people give their meat chicks grower crumbles same as layer chicks.
I honestly haven't raised any actual meat birds for a couple years. The first time I had some,I only got a few and I lost half of them to leg problems. After that I started raising them with pullets. Once I started raising buff orpingtons for layers I've just butchered the roos in place of meat birds. I'm geting buff cornish to make my own "orp/cornish cross" meat birds so I can raise fewer at a time. I hate having to process large numbers of birds at a time. The feathers are a pain I agree. I swore if I ever process another duck it will be skinned. Their feathers are never ending it's crazy.
Marla
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
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