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Sunday, 10 April 2011

Meat the Chickens

These feathered friends are only seven weeks old


and destined for the pot come Easter.


Thankfully the kids adopted a "no-naming" policy , although I admit to being rather partial to their clumsy personalities.


They are lovely birds,
large, docile and friendly.
Huge eaters and drinkers.
In fact they fit in quite well here.


Bred and selected specifically for their ability to convert feed to meat, their rate of growth is astounding. 


Looking forward to coq au vin, chow mein and southern fried chicken on the Autumn menu.

12 comments:

  1. We don't name chooks either.... I am always astounded by the speed with which meat chooks grow. Look at the legs on them!

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  2. I'm loving your blog. Your life is so different from mine (a near-vegetarian, I don't think too closely about where meat comes from! so this is educational). I'm enjoying your wide open spaces and the achievements of your lovely kids. Have a great week.

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  3. Fiona
    Those "chooks" were introduced into Papua New Guinea in the 1960s. They are a hybrid breed.
    Meat producing and the hens are good layers.
    I would get from a hatchery in Brisbane a dozen cock day old chickens, I did have a "native bantam hen" in my flock of Rhode Island Reds, I think she mothered the whole lot - always clucky! How these day old chicks survived at least two days in a box from Brisbane to Finschhafen was one of the miracles of all time. I never got a dead chicken.
    When the young chicks were weaned, I gave them to the villagers to upgrade their chicken "native" flocks.
    Some of the roosters, by that stage survived to do their duties, others were soon in pots - irrespective of my lamenting and blasting of the villagers stupidity.
    But that was what happened up there.
    Great blog reminding me of memories of way back - thanks.
    Colin

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  4. Their dry matter conversion and average daily gain figures would be impressive and they make it to the oven much quicker than a long fed wagyu!

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  5. We have chickens... but we named them after chicken dinners ie: schnitzel, kung pow, apricot, kfc, black bean, roast and pie... he he he but they are hens we keep for for the eggs, they have been at it 2 weeks now... and we are getting 2 eggs a day! yay!

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  6. You done well Fiona, they looking good and very nice pics. How many weeks is it now? should come in at over 2kg each when dressed. I let mine go to 14 weeks, feeding 3/4 times a day, first on chick starter then turkey/meat bird grower for more protein. they come in at 2.7 kg each.

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  7. poor chookies! just egg laying chooks here (or rather not egg laying atm!) thinking of leaning the axe against the chook run gate to give them a little reminder of their fate (or not, I've never chopped one yet, despite their lack of laying ability, they tend to die of old age around here!)

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  8. Sounds like the meat birds that we raise (white rock cross?). Grow at amazing speed and are butchered around 8 weeks. The last couple years we've tended towards all females as they don't have the same problem with leg and heart problems. Makes for lots of yummy Sunday suppers.

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  9. We picked up new pullets on Friday. But they're for eggs not meat. So far. They're still settling in and have dodged the foxes so far ;)

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  10. Oh how different our lives are in this great country :)

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  11. it's amazing how fast meat chickens grow! yes, i agree with the no name policy! do ya'll butcher them yourselves? that's a job! :)

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  12. Great looking chickens, they kind of remind me of .......Oh, red velvet cake. LOL I think you have a red and white theme going.

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