Because we raised black rangers last year and by 3 1/2 to 4 months old they were already fighting. And they were raised in a larger than typical broiler pen. It was also a lot of work!
While I want at some point to raise a heritage breed for meat, I don't have the time or ability this year.
I doubt I would go through with the caponizing if they will be able to feel it while it is done. The vet that might be able to do it is on vacation and I won't be able to talk to him until at least Friday.
I would be stunned if they didn't offer a local anesthetic to do the procedure at a vet's office though.
I will keep you all posted on what I decide. At this point in their development I am not 100% sure what breed they even are. I am kind of interested to find out.
Sent from my iPhone
Sent from my iPhone
Why not raise the cockerels to 16-18 weeks on good a chick starter and a little bit of scratch, then have them processed? It's be easier on your and way less painful for your cockerels? Just wondering? Surgery without anesthesia would be horribly painful.Cathryn rainbowsilkiesTM in Michigan
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