Agriculture Reference
In-Depth Information
The growth rate (and flavor!) of a Dorking is something that defies modern stand-
ards. They seem to grow ever so slowly at first, and then look all boney and gawky
and quite unpleasant as they approach their teenage phase. Nearing 16 weeks, though,
Dorkings begin to fill out and develop a full-sized carcass. They finally turn out to be
magnificent meat birds with nice flesh, and sturdy bones that you can't bite through.
The flesh is full of flavor and firm, yet tender. Baked, roasted, or fried, Dorkings can-
not be beat.
Traditional Breeds
Slow growing
More feed
Able to forage for nutrition
Adaptable to various environmental conditions
Thrifty
Flavorful
Can breed naturally
Hybrid Cornish Cross-type Broilers
Fast growing
Less feed
Sedentary; can't forage for feed or easily move away from trouble
More prone to disease
Bland flavor
Often require artificial insemination
Cornish Cross Broilers
When breeders discovered that crossing White Rocks with the Cornish produced a bird
that had larger breast meat and a reasonably rapid growth rate, the Cornish Cross,
or some relative of that group of crossbred chickens, was created. These breeds have
promptly overtaken the U.S. market as the top breed raised for meat.
Cornish Crosses, grown as “broilers,” grow fast and do not require a large growing
area because they don't move around. These birds have become very popular with some
small-scale growers. If quantity of meat and large breast size is important to you, you
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