Mob 3 Recap

I'm hoping to get together a more detailed butchering post on the how's and what's of the process, but suffice it to say, the deed is done and the chickens are happily (?) ensconced in our freezer now.  Butchering did not go as smoothly as in the past - we struggled with keeping the scalding unit lit and up to temperature, and several chickens had ascites or "water belly."  Water belly was a new experience for us, and I chalk it up largely to the Cornish Cross's genetics, fast growth, and high feed consumption.  We ended up discarding five birds because of this issue which was a bit discouraging but overall a good learning experience.

So here are the final numbers:

• 40 birds ordered, 42 received
• 5 birds died prior to butchering for a mortality rate of 12%
• 5 birds discarded due to ascites for a total loss rate of 10 birds or 24%
• average weight of the birds was 4.6 pounds (4.6!!!!)
• smallest bird was just under 4 pounds
• largest bird weighed in at a just over 6 pounds, our largest bird ever!
• total cost to raise this flock was $292.45 so after splitting costs and birds with another family, our out of pocket was $146.23
• total cost per pound was $1.86 which is just a smidgen over Mob 2's astounding $1.81

My overall feeling with this mob is we had a completely normal experience with fairly normal loss rates  for this breed.  Even though fewer birds went into the freezer this time, they were heftier birds with a higher average weight so that lowered our cost per pound.  We're pretty pleased with $1.86 per pound, especially after seeing a local grocery store advertise conventionally grown cut up fryers (not organic) for $1.69/pound.  

Our plans for Mob 4 this fall?  We're seriously considering trying the Heritage White meat birds which hail from Plymouth Rock stock.  They're a supposedly hardy, nine week bird, well adapted to outdoor living and foraging with good feed conversion.  It would be fun to try something new and after our water belly and heart attack experience, we're more tempted to broaden our horizons.  

Preparing for B-Day

Butchering day that is.  

Today we've entered into unchartered territory with this mob of chickens ~ these birds are the oldest we've ever had, and with butchering day set for this Wednesday, they'll reach the lofty age of nine weeks old.  Ancient, by Cornish Cross standards, and I have to say they're showing their age.  This mob is definitely not as spunky as previously, and several of them are looking down-right decrepit.  We pulled one hefty rooster out of the chicken tractor this morning as he lost his mobility and was getting trampled because he insisted on sitting right next to the feeder.  He is living in a box in our garage at the moment.  Well, scratch that, while sitting here writing this little update, the poor guy started making strange noises, which led to the unfortunate experience of me holding him while he had a heart attack and expired.  *sigh*  I suppose it seems a little funny expressing remorse over his death since we're purposely plotting their demise in a few days.  But from my perspective using these birds for their intended purpose (food, feeding my family) is different from having one of these birds die while still under my care.  It makes me sad because I do want them to have the best life possible while they're with us and to be sure when it's time to butcher them, that it's done in as humane a way as possible.  Until the final moment, they're still my babies.  That said, because we're seeing a decrease in their overall vitality and with this rooster's death proving that fact, putting them down will be the kind thing to do.

And speaking of butchering, this morning we heard from our county's extension office that their de-featherer has broken.  They have a new one on order but it of course won't be here by our Wednesday date so we had to scramble for an alternative source.  Thankfully we were able to secure the neighboring county's processing gear so we're still on schedule.  In fact, we're thinking about picking up the equipment early and getting this job done tomorrow evening.  So today has become the day to get all things done related to chicken butchering:  topping off the propane tank, securing a truck for picking up the processing equipment, planning the butchering station, setting up coolers, etc.  

I'll try to do a better job of chronicling our butchering experience this time.  Keep an eye out for the next post with step by step instructions.

What you might (or might not) want to know about your meat

Credit: EWG

Ah, summer time ~ grilling season has arrived!  But what do we really know about the meat we're cooking... and do we really want to know?!?

I'm giving you fair warning - if you get your meat from your local supermarket, you might be sort of grossed out by the following report from the Environmental Working Group.  I know my stomach dropped at the thought all those nasty superbugs coating the cellophane wrapped, styrofoam trayed beef, pork and poultry at the local grocery store meat counter.  Ew!  And folks, we've brought this on ourselves by pumping our factory farmed livestock full of antibiotics because we raise them in crowded, unsanitary conditions.

Superbugs Invade American Supermarkets

Daunting, isn't it?  Makes a happy omnivore consider going full-on vegetarian (and for good reason).  But as a meat-loving consumer, there are things you can do to protect your family and yourself.

• Buy organic and know your labels.
• Find a local source.  This can be a local farmer or a local butcher who uses trustworthy sources.  Our family is fortunate in having a local butcher who raises some of their own product and uses only local, humane farmers for the rest. 
• Raise your own.  This is our favorite choice.
• Read EWG's reports on Tips to Avoid Superbugs in Meat and Meat Buyer's Guide.
• Eat quality meat from quality sources.  Let's face it, the corner fastfood franchise and possibly even the four-star restaurant are more concerned with their bottom line than the quality of their meat source.  You're not likely going to get an organic, grass-fed hamburger from Tasty Tom's Drive-In.

So make smart choices and be a happy, healthy and informed consumer this summer.

The Reality of Chicken Farming

CRX Rooster at 7+ weeks

The reality of raising chickens, or any livestock for that matter, is that some of them are going to die, and I have to tell you, it sucks.  We've been very fortunate.  Our mortality rate for all three flocks of Cornish Rock Cross has been ridiculously crazy low, and as of the beginning of this past week, we were still 42 of 42 birds for an unheard of 0% loss at seven weeks of age.  We've been feeling pretty fantastic about this state of affairs, actually bordering on the smug.  But all that changed with the loss of three (THREE!) birds in the last week with two going feet up in on the same morning.  Two of the deaths were not unexpected since those chickens showed signs of illness or injury and had gone off the feed; we chose to cull them from the flock as it seemed more humane since they were suffering.  The other death showed all the signs of a heart attack for which this breed is known.

So this is the deal:  if you're raising Cornish Rock Cross, generally you can expect mortality rates of 10-15%, with 20% or higher not being entirely possible.  Most deaths will be in the first 2 weeks of life when weak chicks tend to expire and in the last 2 weeks of life when their voracious eating habits lead to heart attacks or leg injuries that render them immobile.  Our belief is death rates can be decreased by treating your birds well by giving them top quality feed and water, allowing them plenty of space, putting them on pasture, and in general treating them like real chickens instead of mindless eating machines.  We're not claiming to be experts on chicken raising, especially since this is only our third flock in two years, but since we're boasting a mortality rate of less than 6% it's possible that we may be onto something.

Interesting article on grocery store poultry labels

I just read an interesting article on Mark's Daily Apple about consumer labeling of poultry:  What You Should Know About Poultry Production Claims.  Highly recommend giving this a look before your next trip to the grocery store.