Meat Chicken 2019 Overview

I now know why people raise White Rock Chickens.. Yeild and returns!

Now I have to own up to a few things.. before I get to costs

  1. I over grew them.. I fully admit this.. I would have had less weight if I had butchered them on time but I was hurt and could not butcher them in mass. instead. I would do four or six.. then four  or six.. and repeat..  This meant that we went from the nice little 3 to 4 pound chickens to the point that I had single breasts coming in at over 2 pounds on its own.. that would over 4 pounds of breast on the biggest males butchered before you even got to the rest of them.
  2. I did not send them out to be butchered, this is reflected in the final pound per price cost.  If you have to add in the cost of hauling, the cost of butcher per bird, the price per pound would go up.. on the other hand, it would have been done in a way that you could sell a few as farm gate and recoup some costs if you wanted to do that.
  3.  I cut feed costs once they reached size by limiting their growth rate( I can not even imagine how big they would have gotten without this limiting) I used lower protein grains, garden and farm fodder and I also feed leftover cheese making whey or milk based clabber.
  4. I cut costs because I cut them up and  used either the Reuseable Tupperware freeze its or I canned them, or I made broth and canned either broth or meaty chicken bits in broth for future soups or stews..  This means I also removed “single ” use costs of freeze paper(lowest cost) or the shink wrap bags (cost a touch but still good in price but bad in single use and folks its heat melted plastic on your homegrown meat) or vaccoom sealed (most costly plastic wise and at least its cold plastic on your meat as the air is pulled out and into the freezer. I have already invested in the jars and only have lid and power costs (but they are in the canning costs for the year) and I have already invested the full output for the freeze its..

So that brings me down to the nuts and bolts..  The chicks, feed and bedding cost me a total “hard cash” output of 320.50.. I am not at all sure how to count the farm output. so I am not.. those things are extra’s and if they did not go to the birds (as we did not have a pig) then they would have gone to the compost and not given me a meat yield return as well as a manure yield return.

They gave me a crazy (overgrown yield of) 276 pounds of chicken when averaged out between the average normal butcher size, the overgrown butcher size and the last four that where like small turkey size… which breaks down to 1.16 cents per pound..

So that would have put my smallest birds at the 4 pound weight which is the standard roaster in the store at 4 to 5 dollars vs the 12 to 18 it costs in the store at the moment.

The big guys.. even if you just look at the breast cost.. the weight to the weight in the store.. one bird alone was producing two breasts that weighted as much as a 4 breast package in the store which depending on the day ranged between 20 to 28 dollars per..

Bottom line.. I expect the Meat Chickens to be the lowest end cost of meat per pound out of all the meat raising plans for 2019..

We will get meat birds again next year.. and ideally I will butcher at a better timing on them..

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4 Responses to Meat Chicken 2019 Overview

  1. mariazannini says:

    I love your posts about crunching numbers. It’s really helpful. I’m always looking at the bottom line.

  2. Are the White Rocks like Cornish Crosses? I have not noticed white rock before, though I must admit I haven’t looked very closely. What age are they ready to butcher?

    • They are the standard meat bird.. Like the ones raised for commercial use.. They are 3 to 4 pounds at 6 to 8 weeks depending on sex.. they are crazy fast if you want a little roasting size bird.. but you have to be careful, at around that 4 to 5 week.. they can out grow their legs and their hearts.. but I noticed them having leg issues right away and moved them from the grower to a lower protein feed to slow them down just a touch.. as I wanted to reduce the risk of heart attack or legs giving out leading to crippled birds… By 12 to 16 weeks.. they are big birds.. something that would take me 8 to 10 months for a large breed heritage bird. The bird themselves are happy bright little chicks, they are sweet to work with good temperments.. I enjoyed them.. but I would certainly want to butcher them sooner then I did this year.. the last birds where the size of small turkeys.. HUGE..

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