First of all, lets make in clear. I raise and sell live stock not meat. The only chickens, ducks, or turkeys that I sell are alive and kicking. But I do get a lot of requests for "meat bird chicks" or advice on where to obtain an alternative to the fast growing "Cornish" type. I've done a lot of research and observation on the subject and come up with a few opinions.
There is really no substitute for the Cornish Rock Giant hybrid (sold under any other name is still essentially the same mix of breeds). Most commercial growers process this bird at 39 to 42 days of age where weights are a uniform 6 to 8 pounds. Readily available chicks cost around $2.00 each depending on quantity purchased.
Slower growing and more suitable to free ranging hybrids are available in North America. Problem is that the breeding flocks are mostly in eastern United States. Cost of shipping, importing, and picking up from this side of the border brings the cost per chick to at least $5.00 . Add this to the cost of feeding to finish a slower growing bird and the ratio of birds that are undersized results in a much more expensive finished product. Many of the small producers who raise broilers for resale and who have tried these hybrids have opted to go back to the Cornish Rocks.
Examine the reasons you want to raise chickens for meat production. Is your motive to sell the finished product at a profit? Or is it simply to have a few for your own family's consumption?
If the motive is profit oriented my unqualified recommendation would be to learn techniques commercial growers use to make their operations successful and productive and minimize mortality rates. They'll be considering such basics as heating, lighting, ventilation, litter management, and feed and watering routines. Each bird will be allocated enough space. There's a broiler operation close to where Island Girl lives that pumps out more than 40,000 on a regular schedule. They'll have a few losses but most will survive to become the product seen in local supermarkets. There is no reason the backyard producer of 50 or so should not experience similar results.
If the motive is to produce a few for personal family use then I'd recommend sticking to a proven pure "heritage" variety. Select a variety that has a good size and a proven egg production record. Buff Orpingtons, Black Austrolorps immediately come to mind and there are strains of Rhode Island Reds and Barred Plymouth Rocks that mature to a good size and are proven layers. Raise the surplus roosters to about 16 to 20 weeks. Females of proven egg producers always have good saleable value with a 20 week old or "point of lay" pullet fetching at least $25 each. The roosters should process at 5 to 6 lbs. or maybe more if from a good strain fed quality feed. The finished product won't look exactly like the supermarket product. It might be a little "chewier" , but will actually "taste like chicken".
There is really no substitute for the Cornish Rock Giant hybrid (sold under any other name is still essentially the same mix of breeds). Most commercial growers process this bird at 39 to 42 days of age where weights are a uniform 6 to 8 pounds. Readily available chicks cost around $2.00 each depending on quantity purchased.
Slower growing and more suitable to free ranging hybrids are available in North America. Problem is that the breeding flocks are mostly in eastern United States. Cost of shipping, importing, and picking up from this side of the border brings the cost per chick to at least $5.00 . Add this to the cost of feeding to finish a slower growing bird and the ratio of birds that are undersized results in a much more expensive finished product. Many of the small producers who raise broilers for resale and who have tried these hybrids have opted to go back to the Cornish Rocks.
Examine the reasons you want to raise chickens for meat production. Is your motive to sell the finished product at a profit? Or is it simply to have a few for your own family's consumption?
If the motive is profit oriented my unqualified recommendation would be to learn techniques commercial growers use to make their operations successful and productive and minimize mortality rates. They'll be considering such basics as heating, lighting, ventilation, litter management, and feed and watering routines. Each bird will be allocated enough space. There's a broiler operation close to where Island Girl lives that pumps out more than 40,000 on a regular schedule. They'll have a few losses but most will survive to become the product seen in local supermarkets. There is no reason the backyard producer of 50 or so should not experience similar results.
If the motive is to produce a few for personal family use then I'd recommend sticking to a proven pure "heritage" variety. Select a variety that has a good size and a proven egg production record. Buff Orpingtons, Black Austrolorps immediately come to mind and there are strains of Rhode Island Reds and Barred Plymouth Rocks that mature to a good size and are proven layers. Raise the surplus roosters to about 16 to 20 weeks. Females of proven egg producers always have good saleable value with a 20 week old or "point of lay" pullet fetching at least $25 each. The roosters should process at 5 to 6 lbs. or maybe more if from a good strain fed quality feed. The finished product won't look exactly like the supermarket product. It might be a little "chewier" , but will actually "taste like chicken".