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    Raising heritage Breeds for meat, production on a medium size scale

    So why is there no one that has caught on to taking previously existing heritage breed chickens, and breeding them with an emphasis on meat I mean, after all, I find that they taste better when butchered at about 13 to 16 weeks then store-bought chicken. And they’re a lot tougher.
  2. O

    Raising heritage Breeds for meat, production on a medium size scale

    I was shooting for 3 months butcher
  3. O

    Raising heritage Breeds for meat, production on a medium size scale

    Which is a breed. I’ve had very good luck with in the past for my area.
  4. O

    Raising heritage Breeds for meat, production on a medium size scale

    Well right now I have 50 black austerlopes roosters
  5. O

    Raising heritage Breeds for meat, production on a medium size scale

    I was just looking for some tips or tricks. I think I have it mostly down but it any bit knowledge I can get is helpful.
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