Blue Legs
Songster
- Mar 4, 2021
- 95
- 158
- 101
I have started a small farm business in Oregon. Currently focusing on microgreens production, but I am strongly considering expanding into a limited commercial poultry operation as well. Oregon has some very favorable farm-to-table style laws that allow home processing and sales so long as certain conditions are met. I have a few questions for any of you out there that may also raise and sell small numbers of poultry. I currently have a fenced in coop/run with 9 laying boxes and enough roosting space for 40 birds or so, and a separate run for turkeys which has roosting space for aprox 20 full sized adults. The birds are able to free range dawn-dusk over aprox 1 fenced in acre. Current stock includes-
8-10 pure bresse hens of various ages
3 bresse roosters, 2x 2yr old, 1x 6 months old
6 jersey giant hens of various ages
1 jersey giant rooster aprox 6 months old
8 bresse/giant hybrid hens
12 white leghorn hens
Bourbon red tom and 3 hens
narragannassett tom and 3 hens
I am planning on focusing on bresse and bresse/giant F1 hybrids for meat production, and am trying to decide how much space I need to plan on per batch. I am planning on raising each batch for 5-6 months. My plan was to start each batch of 30 in a brooder I have which measures 2x8 for about 2-3 weeks and then move them into a 8x16 tractor for 2-3 weeks and then into some sort of finishing pens. I was wondering if anyone had a suggestion on how much space 30 birds would need in a stationary location? I was thinking maybe two 8x16ft pens with 15 in each one?
I am currently hand plucking and can do a whole chicken in a few minutes, but for commercial purposes I am considering a plucking machine. Does anyone have any thoughts on plucking machines? I get nervous watching those things toss chickens around and would hate to ruin something I put so much effort into.
I have been raising chickens successfully for a few years now and just love the meat quality, this is my first year doing heritage turkeys although I did raise a few broadbreasted last year. I am selling the eggs produced as well, hence the leghorns, and am also planning on selling hatching eggs and possibly chicks/poults.
Any suggestions? Things you wish you knew before starting? Mistakes I'm making? Any and all feedback is appreciated, thanks everyone!
8-10 pure bresse hens of various ages
3 bresse roosters, 2x 2yr old, 1x 6 months old
6 jersey giant hens of various ages
1 jersey giant rooster aprox 6 months old
8 bresse/giant hybrid hens
12 white leghorn hens
Bourbon red tom and 3 hens
narragannassett tom and 3 hens
I am planning on focusing on bresse and bresse/giant F1 hybrids for meat production, and am trying to decide how much space I need to plan on per batch. I am planning on raising each batch for 5-6 months. My plan was to start each batch of 30 in a brooder I have which measures 2x8 for about 2-3 weeks and then move them into a 8x16 tractor for 2-3 weeks and then into some sort of finishing pens. I was wondering if anyone had a suggestion on how much space 30 birds would need in a stationary location? I was thinking maybe two 8x16ft pens with 15 in each one?
I am currently hand plucking and can do a whole chicken in a few minutes, but for commercial purposes I am considering a plucking machine. Does anyone have any thoughts on plucking machines? I get nervous watching those things toss chickens around and would hate to ruin something I put so much effort into.
I have been raising chickens successfully for a few years now and just love the meat quality, this is my first year doing heritage turkeys although I did raise a few broadbreasted last year. I am selling the eggs produced as well, hence the leghorns, and am also planning on selling hatching eggs and possibly chicks/poults.
Any suggestions? Things you wish you knew before starting? Mistakes I'm making? Any and all feedback is appreciated, thanks everyone!