dun":2df81bkn said:My chicken plucker is the same as my gate opener.
dun":vxslciik said:My chicken plucker is the same as my gate opener.
dun":gi9tfyly said:Automatic, no modifications required
J&D Cattle":2soxoxo9 said:I've been doing some web searches as well. Buddy and I bought around 30 that we will need to butcher in a couple of weeks. I'm leaning towards just skinning them as I've not been able to find anybody with a plucker I can borrow.
skyhightree1 said:I don't want to skin them that's the best part lol
The best part is also the worst for you. About like everything we eat the better is taste the worse it is for you.
I like the PIC deal but there needs to be 2 pieces and they need to turn towards each other. Then the feathers would be collected in the bottom of the box or barrel.
True Grit Farms":2hzecfxp said:skyhightree1":2hzecfxp said:I don't want to skin them that's the best part lol
The best part is also the worst for you. About like everything we eat the better is taste the worse it is for you.
I like the PIC deal but there needs to be 2 pieces and they need to turn towards each other. Then the feathers would be collected in the bottom of the box or barrel.
M.Magis":h6uvlnfl said:Not sure, I built it for a batch last summer but haven't made plans for another batch yet. I'm thinking I'll do a batch this fall, but I need to figure out another place to raise them. And to be honest, it wasn't cheap. After food and the chicks, I had $9/bird in them. That's expensive chicken.
M.Magis":1k3lt5do said:I went with the regular Cornish/rock broilers. At the time I needed them done in certain period of time. Maybe I'll try something different next time, but the regular broilers are certainly fast. But they're not suited to anything other than sitting in a pen and eating/sleeping/crapping. Sometimes all at once.
I would find them all the time laid out on their bellys sleeping, face buried in the feed and crap coming out the back.
Being meaty isn;t the end all. Rapid feed conversion so you don;t have to dump as many dollars into feed to get them to butcher size is the key. That's where the cornish/white rock crosses shine. Of course, that's also why chicken has no flavor. The white color is also an advantage when plucking them, the few tiny pin feathers don;t show.skyhightree1":1pjo56dc said::lol2: I think im going to try red rangers I think that's the name they look meaty
dun":21yqum44 said:Being meaty isn;t the end all. Rapid feed conversion so you don;t have to dump as many dollars into feed to get them to butcher size is the key. That's where the cornish/white rock crosses shine. Of course, that's also why chicken has no flavor. The white color is also an advantage when plucking them, the few tiny pin feathers don;t show.skyhightree1":21yqum44 said::lol2: I think im going to try red rangers I think that's the name they look meaty