This past year, for the first time, I raised chickens for meat. The reason I did not previously is that I do not like killing animals. I can butcher them after they are dead, but I don’t like killing them. Yes, I know, I’m such a wimp.
Informed of Chicken Processing Plants
I have a good friend, Tami, who works for the local feed store, and in the spring, they have lots of chicks. I mentioned to Tami that I would like to raise my own chickens for meat but cannot kill the chickens (or rabbits, or whatever). She informed me that, in Idaho (much closer to us than the Willamette Valley or the coast), there are chicken processing plants where you bring in live chickens and return a few hours later and have chickens that have been killed, cleaned, cooled, and sealed in plastic.
Going To Raise Meat Chickens
Well, that settled it for me; I was going to raise my own meat chickens.
I had done a lot of research on growing meat chickens, and I had decided if I ever raised my own fryers they would be Red or Freedom Rangers or the equivalent, and not Cornish Cross or Franken chickens, as I call them. Cornish Cross chickens are what are grown commercially because they grow from baby chick to fryer size in 6-8 weeks. In fact, they grow so fast that their legs often cannot keep up and you have a bunch of chickens that can’t, or can barely, walk. Further, many of them die of heart attacks due to their massive growth rate.
Red rangers take about twice as long as Cornish Cross. It takes twelve weeks instead of six to eight.
Continue reading“Raising Chickens For Meat- Part 1, by Michele Cooper”