Hi

Cheeky_charlie0110 · « **on:** July 31, 2008, 10:40 »

i was thinking about getting acouple of chickens,

but im not sure which is the best breed for good quality eggs/meat.

my dad wanted to get some chickens for our alotment but sadly died of cancer and couldnt complete what we had started :cry:

so know im abit confused about what is best because i left him choosing and i did the dirty work

so which would be a good breed of chicken?

from charlie x

blulagoo · « **Reply #1 on:** July 31, 2008, 10:52 »

Hi CC - well you need more than a couple - as you will find out it is addictive. I like all the breeds but don't do them for meat, so can't really recommend one sort.

Maybe look around locally and see what is available at what sort of price.

Welcome to the madhouse oh sorry that should be welcome to the hen house!

Cheeky_charlie0110 · « **Reply #2 on:** July 31, 2008, 10:56 »

good joke!

thanks for the help its made me feel alot better about looking at diffeent breeds and choosing the right breeds for what i need.

From Charlie x ^_^

Roughlee Handled · « **Reply #3 on:** July 31, 2008, 10:56 »

A very useful guide for me is this http://www.omlet.co.uk/breeds/breeds.php?breed_type=Chickens Grannie Annie would be a good person to ask.

MAD us mmmmm not me Honest :roll:

Cheeky_charlie0110 · « **Reply #4 on:** July 31, 2008, 10:57 »

Ok thanks ill look on there and see if it helps

from Charlie xx

GrannieAnnie · « **Reply #5 on:** July 31, 2008, 15:41 »

Hi Charlie and welcome!!!! It depends on whether you want a dual purpose breed, so you get your eggs, then when the chickens are a bit older to kill and eat them, in which case, there are quite a few dual breeds, for instance the light Sussex, Rhode Island Reds, Welsummers to name a few.

or you can go down the route that Brian and I took, so we get hybrids for egg production, and at the moment we have Amberlinks (white), and Bovans Goldlines and Babcock B380's which are brown,

and for our meat we buy JA757's which are ready in 8-10 weeks (white), Coloryield ready 10-12 weeks (brown) and the Mastergris ready 12-14 weeks (grey) the coloryield were easiest to pluck, the Mastergris are the laziest and had a bit more fat on them, but they all taste lovely!!!

But they have their separate sheds and runs, we don't keep them together as the meat birds are soooo greedy, the layers would probably starve to death!!!! lol

WR1 · « **Reply #6 on:** July 31, 2008, 16:33 »

Hiya CC,

My dad wanted chickens and we had loads till the blooming fox took them !

Well if you want them for meat and eggs (not that i am a expert) I would sudjest Light Sussex because they are big birds wich can be breed for both eggs and food!!

From Catii x

(this site gets adictive !!

)

WR1 · « **Reply #7 on:** July 31, 2008, 16:47 »

I had Light Sussex but not for meet soo i dont now if they are tasty!! forgot to write that hehe!!!

From Catii

Kate and her Ducks · « **Reply #8 on:** July 31, 2008, 18:32 »

Sorry about your Dad Charlie, sure he would be really glad you are getting the chooks. Can't give you any advice about chickens as I'm completely smitten by my ducks but thought would just say Hi and welcomw to the forum

Pep · « **Reply #9 on:** July 31, 2008, 20:16 »

Hi CC,

Welcome to the forum.

Such sad news about your Dad and I'm sure he'd be proud that you're finishing what you both started.

Lots of clever folk on here so you're asking in the right place. Unfortunately, I'm not one of them

Pauline