But I have great satisfaction in having produced some of my own meat. Here is the story of this year’s production. On March 14 my wife, LeAnn, went to the County Extension Office to pick up the 25 chicks that we ordered. (We get them as part of a 4H project.) That would give us enough for Sunday dinners through the year considering we rotate chicken, beef, and pork. LeAnn called me from the Extension office and said that Larry, the County Agent, wanted to talk to me. Larry got on the phone and said “Dale, we have a few extra chicks we would like you to take.” I said “How many?” Larry said “200” I said “NO!!! Let me talk to LeAnn.” I warned LeAnn not to take any more than 50. We got the 50 home and over the next few day several died, which is not unusual. We finally got around to counting the chicks and after the death loss, we still had over 60. Larry stuck us with more than we asked for (at the cost of 50 so I wasn’t too upset.).
We start the chicks in the garage and finish them in a horse stall in the barn. Our pasture pens wore out and I haven’t gotten around to building new ones. Today, May 25, 74 days later we took 49 to be processed by a Mennonite family. Our death loss was unusually high this year. At 10 1/2 weeks we grow our broilers to heavy weights from 5 to 10.5 pounds dressed weight. Our total weight for 49 broilers was 410 pounds. Our upright freezer is full (and so is our neighbor’s).
I do not encourage urban farmers grow broilers. It is not worth the effort unless you grow a considerable number like we do. If you want to have chickens, then get layers. Egg production is much more fun and economical than meat production. Broilers are ugly. They have oversized breasts and feet. They clumsily waddle around. They stink. They have very wet manure in comparison to layers. It has to do with the genetics and the hot feed that makes them grow fast. Even bedding them every day does not mitigate the smell. And then you have to dress them (interesting terminology) or find someone to do it for you. You only have to worry about dressing layers after 2-3 years.
Here are the economics for my 49 broilers:
Chicks @ $0.50 each (4H price), $25
Feed, 1350 pounds, $305
Heat bulb, $7 (They break every year)
Slaughtering fee, $113
Gas for pickup , $20
Cost per pound $1.15
Buy your chicken meat in the store and focus your backyard farm on layers and a vegetable garden. But I have a great satisfaction in putting a roasted chicken that I produced on my Sunday dinner table.
Dale M. Johnson