Meat birds: searching for the perfect heritage breed

Initially, when we decided to raise chickens, it was going to be strictly for meat. We eat a lot of chicken in this house. A lot. We probably eat chicken three or four nights a week, mostly breast meat. It gets a little expensive, especially when you buy organic like we do. So we thought we would raise some ourselves and stock our freezer. I read a lot into the different breeds that were out there and talked to a couple of local farmers about their chickens. They recommended the Cornish Cross (around here it’s also called a White Rock) which is the standard in the poultry industry. I was ready to follow the flock and raise these guys since their conversion rate is amazing. In just eight weeks these guys are ready for the dinner table — and you better be ready, raise them much longer and they are known to keel over because of their enlarged breasts or have heart attacks. If you are truly looking to save money on food costs, I would go with this breed.

The search is on for the best heritage meat birds |

The search is on for the best heritage meat birds. Image courtesy of Simon Howden at

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