[uktitan]

After Seeing on another post a Table chicken weighing in at 18Lbs it got me to thinking about Breeds, Weights, Etc So i thought i would start a post So that we can See the Stats of these Table chickens.  List Stats of Table Chickens that You Personally have raised. We stopped doing the Table chickens over winter and wint start them again until march or April time, Plan on taking them to 16 weeks this time, Will leave them on growers longer.

I'll go First

Breed: Ross/Cob
Age at time of Cull: 9weeks
Weight: 5 lbs 3oz
Dressed Weight: Yes
Crumb used: A & P Small holders Turkey starter crumb until 4 weeks
Growers used: A & P  Small holders Poultry Growers until 8 weeks
Finisher used: A & P Organic Finisher Pellets until cull at 9 weeks

[Casey76]

Breed: Sasso Cendré
Age at slaughter: 12 weeks
Sex: Male
Weight: 2.5kg (5lbs 8oz)
Dressed weight: yes
Crumb: non-proprietary chick starter (feed mill)
Growers: non-proprietary meat bird grower (feed mill) (no ACS)

Breed: Hubbard JA867
Age at slaughter: 12 weeks
Sex: Male
Weight: 2.1kg (4lbs 10oz)
Dressed weight: yes
Crumb: non-proprietary chick starter (feed mill)
Growers: non-proprietary meat bird grower (feed mill) (no ACS)

Breed: Generic Cu-Nu roux
Age at slaughter: 12 weeks
Sex: Male
Weight: 2.7kg (6lbs)
Dressed weight: yes
Crumb: non-proprietary chick starter (feed mill)
Growers: non-proprietary meat bird grower (feed mill) (no ACS)

I only slaughtered the males... and it didn't make a difference to the weight slaughtering at 12 week or 19 weeks, so sooner the better (less feed lol)

[uktitan]

Wow nice mix there Casey 

[cornishgirl]

Very useful thread Uktitan, I haven't bred specifically for meat before, just killing the spare boys. I would be keen for you to include a comment on taste as am thinking of buying in some eggs this year.
For the record for what ist worth!:

Light Sussex;
26 weeks
4lbs dressed;
Crediton chick crumbs, til 4 weeks
Harpers growers (16) and finishers (26)
Good gamey taste, (they were free range). No good for a Sunday roast but plenty of meat for stewing, curries etc

[uktitan]

Very well worth it in my opinion, I like Knowing that the chickens im eating Had a happy life And were aloud to actually Be chickens and Do chickeny things and not be crammed in a shed fighting for food and for their very lives.

As for taste, Ive tried several methods, Ive Culled them by Slitting their Artery in the neck and letting them Bleed out ( gets all the blood out and they are Dead VERY fast from the massive loss of blood..its not as horrid as it sounds)  Ive tried Cutting the Head off (which is quite Messy and if they get away and run around the meat can get bruised)

Ive tried Breaking their Necks, and then Hanging them for a couple of days in a cold shed for a few days as was recommended to me By GrannieAnnie.

Personally I prefer the Slit the artery in the throat, Bleed them out, Dry pluck, Gut and Put them straight in the fridge method the Best.. And they Taste Wonderful

I think growing your own for the Table is a wonderful idea, you know Exactly whats gone into them, and you can fee content and happy knowing that they got to have a good happy life being a real chicken!!