JSJJ388
GREEN GREMLIN
- Joined
- Aug 31, 2016
- Location
- HAMPTONVILLE, NORTH CAROLINA
We are currently feeding some layer fees from a big chicken house that had too much or something wasn't just perfect. We feed it to the pigs and all the birds.
Raising Chickens
- Thread starter JSJJ388
- Start date
Loganwayne
#BTL
- Joined
- Feb 15, 2013
- Location
- Clyde, North Carolina
layer pellets from tractor supply. dont have any local feed mills up here close by. but chickens really only eat that during the winter. they barely touch it in the spring and summer when there is plenty of forage.
Tacoma747
Well-Known Member
- Joined
- Mar 20, 2005
- Location
- Winston-Salem
I get feed from G&M milling in Taylorsville. I normally get about 40-60 bags at a time when I go, will be going on Tuesday as I am completely out, if anyone needs some let me know.
On another note, finally butchered the ducks and Rudd Rangers yesterday and today. I was able to sell all the Rudd hens, so lucked out there, but I butchered 8 roosters. I have butchered some 'large' roosters before, but the Rudd's definitely had more meat on them than any other roo I have butchered in the past.
I butchered one Khaki Campbell, one Cayuga, and 3-4 Pekin's. Still have three more ducks left to butcher. I had one exceptionally large Pekin, and man did he have some meat on him. I hope they taste good, guess we will see. I know the general rule is to pluck them, but they had a fair bit of pin feathers so I didn't bother. I plucked the Cayuga and cut the breast meat out with skin still on it. I am not fooling with plucking the whole birds when most of the meat is in the breast and legs. We have a refrigerator full of meat though.
Lastly, how's this for luck (although I can't say bad luck for the price):
11 ducks purchased for $0.50 each @ TSC in August. My dog killed one, out of the 9 left, we got ONE female
. So keeping the Pekin female and one of the largest Pekin males, so hopefully once she starts laying we can hatch some more.
The chickens picked the carcasses clean.
On another note, finally butchered the ducks and Rudd Rangers yesterday and today. I was able to sell all the Rudd hens, so lucked out there, but I butchered 8 roosters. I have butchered some 'large' roosters before, but the Rudd's definitely had more meat on them than any other roo I have butchered in the past.
I butchered one Khaki Campbell, one Cayuga, and 3-4 Pekin's. Still have three more ducks left to butcher. I had one exceptionally large Pekin, and man did he have some meat on him. I hope they taste good, guess we will see. I know the general rule is to pluck them, but they had a fair bit of pin feathers so I didn't bother. I plucked the Cayuga and cut the breast meat out with skin still on it. I am not fooling with plucking the whole birds when most of the meat is in the breast and legs. We have a refrigerator full of meat though.
Lastly, how's this for luck (although I can't say bad luck for the price):
11 ducks purchased for $0.50 each @ TSC in August. My dog killed one, out of the 9 left, we got ONE female
. So keeping the Pekin female and one of the largest Pekin males, so hopefully once she starts laying we can hatch some more.The chickens picked the carcasses clean.
Tacoma747
Well-Known Member
- Joined
- Mar 20, 2005
- Location
- Winston-Salem
Had duck for dinner. If I didn't know it was duck, it was pretty much just like steak. I will definitely be raising more Pekin's. We never really buy steak because of the cost, guess we have an alternative now.