what age to cull chickens

  • Thread starter Thread starter Anonymous
  • Start date Start date
A

Anonymous

Guest
I have 30 ish chickens a lot of them are aged 4 years old i havent had one egg for MONTHS what age do they stop laying, they are all different breeds some are 6 years old, i feel i need to have a big cull :shock: and restock {what age do they live to}
 
Most peoples chickens are not laying at the moment,due to it being winter and having a rest before re-starting laying in the spring.As to what age they live to,it varies tremendously depending on the breed,and how they are cared for.Egg laying does decrease as hens get older.
 
My first little group were 'age unknown' although the lady I took them from thought the Black Rock was at least 4yrs. I still had eggs nearly every day from one or the other of them so I think it depends on the bird, time of year etc etc. They did stop for a long time though over the winter months & didn't start again till about March. Don't know how normal this is in younger birds though as they haven't gone through a winter yet!
 
My 50 ex batt girls are around 2-3 years old and I am getting 2-3 eggs a day! I have a 10 year old hen who still gives me an egg now and again. This time of year egg production decreased due to the limited amount on daylight hours.
 
Yep, ditto above - I have 30 layers and 2 or 3 eggs per day at the moment.

They do decrease in quantity (10% or so per year so they say) as they age but can live up to 10 years or more.

With the right diet, you should still be getting some eggs from them in the lighter months.
 
Doesnt any one what me to have a mass slaughter at my farm :lol: ;)
 
Hello All
Harking back to the original post title, when would you say they're too old for the table? I'm only asking cos out of the twenty we hatched this year, seven have turned out to be blokes. How long should I leave it considerations being weight/tenderness? I want to let them scratch about as long as possiblr but I don't want to leave it to the time when they have past their best for the table.

ps Cuckoo Marans if breed makes any difference.
 
chickanne said:
How long should I leave it considerations being weight/tenderness? I want to let them scratch about as long as possiblr but I don't want to leave it to the time when they have past their best for the table.
Click to expand...

Cockerels start to toughen up once they get their combs / wattles and look like real cockerels... You can still eat them, the legs are a little chewy but the rest is passable as a roast. You at least feel like you're eating real meat...

Older (1 year plus) cockerels are definately Coq au Vin slow cooking birds...
 
I tend to just cut the breast meat off them what ever the age, {i start with good intention to pluck them then think stuff this i can not be bothered} i find they are tender if you quick fry them in batter {gougons spelt wrong but you know what i mean :? } HAPPY PLUCKING
 
chickanne said:
Hello All
Harking back to the original post title, when would you say they're too old for the table? I'm only asking cos out of the twenty we hatched this year, seven have turned out to be blokes. How long should I leave it considerations being weight/tenderness? I want to let them scratch about as long as possiblr but I don't want to leave it to the time when they have past their best for the table.

ps Cuckoo Marans if breed makes any difference.
Click to expand...

If they are this years hatching they should be fine to finish now and freeze for later or eat. I've roasted cock birds about the same age when finished and they've been great roasted. Leg meat has been darker (also due to free ranging) and they've grown to a really good size. I'd not let them go much longer tbh. It takes about 6 months (sometimes a bit longer) to mature a pure breed bird for the table, so I'd think you could finish your batch now or soon and be fine.
 
ameeyal said:
I tend to just cut the breast meat off them what ever the age, {i start with good intention to pluck them then think stuff this i can not be bothered} i find they are tender if you quick fry them in batter {gougons spelt wrong but you know what i mean :? } HAPPY PLUCKING
Click to expand...

That's what I do for wood pigeons. The only meat worth having is the breast meat - I pluck the breast and then trim the meat off - pan fried until pink it's delicious.
 
I read a recipe today for quail that would work well with woodpigeon Tim,just wrap the breast meat in bacon,pop in the oven for 20 mins and roast,apparently delicious.

Maybe we should have a recipe section on the forum?????
 
Hi Tim i LOVE pigeon breast i have friends that shoot game when they have shot pigeon they will drop them off for me about 30 pigeons :o they are soooooo tasty. Yesterday they droped me some small game off that i didnt know what they were they were nicely colored with red becks any ideas.
 
Forgot to mention Tim, how do you fancy inviting us all to dinner, i love a man that can cook!!!!!!
 
ameeyal said:
Forgot to mention Tim, how do you fancy inviting us all to dinner, i love a man that can cook!!!!!!
Click to expand...
Definitely,your recipe sounded great Tim....but I've never bought Ginea fowl.A friend used to keep them,they are brilliant guard dogs,and,I've never actually eaten one.
But,WHEN you invite us all round,I'll let you know :D .
 
Suppose we're a bit lucky but a few of the lads that sometimes work for my other half bring us all kinds of wild game,Pheasant,Duck,Goose,Rabbit ,Venison and to be honest we've never noticed much difference in any of them,so much as to say that one duck/gooose/pheasant might be a yearling or three or four years old. When we are fortunate enough to eat meat that truly is wild game that hasn't been reared especiallyfor the table,we don't consider how old it was we just eat and enjoy. Am I missing something with regards to chickens' age as opposed to truly wild game and age?
 
Lydia how can Tim refuse cooking for two loverlys like us {pretend} {hes not bad looking either ;) } i hope he is blushing. Chickann i think all meat tastes the same what ever its age, the game i have given me,could me any age i can not tell,the other month i found a canada goose hanging from my back door :shock: it scared the living day lights out of me.
 
Exactly Ameeyl,over a glass of wine he could show us how to cook it,we could help out by providing the tatties and carrotts.I can't see how he can possibly refuse :lol: .

As to wild game,I'm not sure it ever grows as old as domestic fowl will,so many predators out there.Also,we have seasons for wild game apart from rabbits.Maybe it wouldn't taste as nice if caught out of season.I don't honestly know.My parents never fed us game as children,so it isn't anything I've ever really tried.Would give it a go though.
 
You must log in or register to reply here.

Latest posts

Back
Top