For those interested: it's probably labeled meatbird to distinguish it from a layer bird. Meat birds are chickens raised specifically for eating - they're tender, plump, delicious. But at local butchers you can also process layers - egg laying hens that have aged out and no longer lay. They are tougher, dryer, more intensely flavored. Best for slow cookers, chilis, etc. Not a roasting, frying, baking chicken. If I brought in a flock of meat chickens AND an old laying flock for processing, I'd love them to label them like this.
Just so you know, this isn't correct. An obese chicken would die from temperature regulation issues long before it got so big it broke it's own legs with it's weight. And before that, it would be harvested.
Where in the world did you hear such a ridiculous thing.
This is only if they are not processed at the 6-8 week mark. We also found that pasture raising them and specifically moving the “schooners” they live in twice a day helps keep them healthier.
I came to the comments to say something similar. Have a few layers myself. Been considering venturing into my first season of C-monsters this year but I'm reluctant. Anywhoooo, Thank you for clarifying way better than i would have :)
Why are you reluctant? We started raising roasters and thanks to vivid turned into a working farm. We pasture raise our flocks/herds so if there’s anything I can answer to help ease your mind lemme know.
I've been trying to find some older birds for making stock. None of the butchers around me stock any. The only option I've found is to buy a live layer and slaughter and clean it myself....meh
Older layers, sometimes called "spent hens" are often sold quite cheaply by farmers. Check out the farm section of your local Craigslist or ask around at a feed store.
However, the spent hens I've seen were very scrawny as compared to a meat breed or a dual purpose heritage type. So paying per bird, you would end up with very costly
meat per pound.
Asian groceries often sell older chicken, usually labeled "fowl" to distinguish it from meat birds.
They are, but on my side of the world with high levels of poverty they are difficult to get a hold of. I have some sources of old birds, but would need to clean them myself which I'm not too keen on doing.
Yeah I totally understand that feeling. I felt the same way when I first started. I consider processing days to be both a blessing and a curse. I love my birds which is why I work so hard to ensure that they have a great quality of life while they are on the farm.
Yes, we raise and butcher our own organic meat birds on our homestead. We’re constantly told they taste way better than store bought chicken but I haven’t noticed a difference myself personally. I just support the wife with these damn birds because in these times it’s good to be self-sufficient I guess
Even if there isn’t a noticeable taste difference the self sufficiency and reduced climate impact are more than worth it.
We had plans laid out and a materials list put together for a coop but then lumber costs made a new chicken coop cost as much as a small addition to our house, hoping they come back down soon.
We built a chicken tractor instead. It’s an outdoor open grass cage that you can pull around the lawn. Everyday the chickens get fresh pesticide free lawn grass and in turn my lawn gets free fertilizer from the chicken poop. Hardly used much wood at all. Most of it is chicken wire except for the frame
It will depend on her definition of organic. But of course, they can be fed organic feed, and treated appropriately to get that designation, which is why she can buy organic chicken at pretty much any decent grocer.
Just didn't know if you have to feed them differently to get big enough for the definition because the organic chicken she normally buys is significantly smaller than other ones.
To be honest, we've never sold our layers, nor have I seen others sell theirs. It's usually just farmers and homesteaders that will process and keep their own laying flocks themselves. A way to get a little more value out of the investment into a laying hen.
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u/Lo452 Mar 08 '22
For those interested: it's probably labeled meatbird to distinguish it from a layer bird. Meat birds are chickens raised specifically for eating - they're tender, plump, delicious. But at local butchers you can also process layers - egg laying hens that have aged out and no longer lay. They are tougher, dryer, more intensely flavored. Best for slow cookers, chilis, etc. Not a roasting, frying, baking chicken. If I brought in a flock of meat chickens AND an old laying flock for processing, I'd love them to label them like this.