They shake their webs like that to avoid something big besides it damaging the web itself. It’s like them saying HELLO IM HERE DONT HURT MY WEB PLEASE
@user-gd4ws2ub2o3 күн бұрын
I've got an absolutely amazing White Holland tom. Best breed ever.
@theresamcpherson735210 күн бұрын
Hey Mandelyn, Your videos are very well done, a lot of good imfo. Thank you for filming..
@theresamcpherson735210 күн бұрын
Very well done video, good useful imfo, thank you for filming and thank Jim for the service he does for all of us.
@samueltchungui186912 күн бұрын
Please can I have your phone number
@TacklingTheGiants18 күн бұрын
Have you raised/cooked the Delaware chicken?
@amberemma613619 күн бұрын
I love this video- definitely more informative and in depth then any other I've seen- BUT I would like to know exactly what you are feeling for when you evaluate. Maybe showing a bone structure diagram in a side window that actually highlights what bones you are feeling for or specific muscles so I know exactly what I am evaluating for width, lengths, depths. Yes, I can hold them and feel around but if I don't know what I am actually feeling for or evaluating it doesn't really mean much to me if that makes any sense
@dannygun3422 күн бұрын
This is Great stuff! Can I get this feed at Kraut Creek or is there like a 20 bag min?
@jeffboothe210223 күн бұрын
Shut up or lay an egg!!! 🤣
@Theoriginalace-cy4drАй бұрын
White one is most beautiful in my opinion
@OmegaBlueFarmsАй бұрын
It's been my experience that Bresse are over rated. The perfect chicken should at least produce a marketable carcass, the Bresse does not. Do they offer value to the homestead that just wants to produce their own meat? Certainly, but there will be input costs and it will be hard to market Bresse meat to offset those input costs. Therefore, the Bresse is NOT economically sustainable. I've processed alot of Bresse over the years but have never processed a batch that was worth the food and labour that went into producing it. Bresse is reported to produce superior meat, but then is reported to need to be finished on a corn/milk diet to achieve that meat quality. That doesn't sound like pastured meat to me, it sounds like feedlot meat. Most people seek pastured chicken for the health benefits. Feedlot chicken is not healthier. France has a better alternative to the Bresse, their Label Rouge line of chickens. Label Rouge meat costs 2x conventional chicken and still has 50% of domestic whole bird market! They are really that good! These birds produce superior meat while being finished on pasture. This makes them healthier. They produce a carcass easily marketed to neighbours to help offset input costs. This makes them economically sustainable. In the US, both the Kosher Kings and the Freedom Rangers are examples of Label Rouge style chickens. A homesteader could maintain a breeding flock of either and get excellent results. Breeding culls are marketable, male and female. They are amazing layers, pretty much as good as any ISA Brown. The eggs do cost a bit more to produce because you are feeding a larger hen, but this is pennies in the bigger picture of having marketable carcasses. Even the 6-7 pound spent hens have value! Ground from thighs and breast, instapot type dishes from the wings and drums, and amazing bone broth from the remaining carcass. With Bresse, a homesteader is paying to farm. With the Label Rouge style chickens, the homesteader can get paid to farm.
@arcadianorchardАй бұрын
Results vary quite widely in the breed as a whole and there's vast differences between them, depending on the amount of breeding work behind them. Ours produce quite well and our meat buyers are quite happy with them. We see a high rate of lay and excellent looking carcasses, plus they breed true. We have tried stock from several different places, some were pretty pathetic in growth and fleshing, others riddled with flaws. The hype didn't help them get better and they're very much "buyer beware". With proper breeding selection, they beat every other bird I've ever had, especially once the fat melts down during cooking and they're extra juicy. We are now processing at 14-15 weeks and see a meaningful carcass, after breeding away from the tall/leggy style a lot can have to their structure.
@OmegaBlueFarmsАй бұрын
@@arcadianorchard good the hear. Leaders of the breed need a tough standard and an adoption of an attitude that any lines that fail to reach the bare minimums are not bona fide Bresse. A marketable carcass is the bare minimum for any meat breed to be considered "self sufficient". Without a marketable carcass, it's hard to recover input costs.
@arcadianorchardАй бұрын
@@OmegaBlueFarms The most annoying thing is how many "producers" sold out to quantity, before ever having their stock right to do so. Riding the fad. I guess they don't want to be in business for long. Most will jump onto the next fad? I'm going to keep eating our way into better chicken, to keep a great thing going. I wish I could post a carcass photo in the comments, but they're in other videos.
@OmegaBlueFarmsАй бұрын
@@arcadianorchard good for you, lead by example and set the standard. I've seen alot of fads come and go in the poultry world. I have learned to watch for 2 things. 1) overpriced chicks, eggs, etc. An economically viable genepool should not need to be supported by excessively high prices. I don't sell hatching eggs and rarely sell chicks, (only when I have a surplus). I will sell breeding stock for the cost of the bird's meat value. 2) chick and egg vendors that don't sell meat are a red flag. It's pretty hard to have a sound and sustainable breeding program without extremely hard culling. In my case, my business plan is to hatch and process about 50 birds a week, 50 weeks/year. Each week, I pick out up to 3 elite birds to redirect into a breeding pen. Overall, it works out to a cull rate north of 95%. So far it's working.
@MickSupperАй бұрын
I find it very interesting how many videos I've seen where people call their birds "dual purpose" and then say they've never eaten them, and when they do, they are eating them as old hens. I've heard every single chicken called dual purpose and no one has backed that up with experience except when it comes to the American Bresse.
@mikemacinnes6120Ай бұрын
Looking at couple boys.. rewatching your videos. Have 15 boys and I narrowed it down to 2. Long backs but very tall.
@OJAV08Ай бұрын
Do you sale them ready to cook?
@cindyhebberd7352Ай бұрын
Your Bresse seems so calm...mine have been hyper from the get go and have acted like they want absolutely nothing to do with me. They are now 9 weeks old and are as wild as can be. Is this normal for the Bresse breed? Excellent video. Thank you
@jamesbenson3046Ай бұрын
Still rely on getting grain though
@mickraker13422 ай бұрын
NO MILK? YOU DID NOT PROPERLY FINISH! SACRE BLEU!!!
@robinsonjohn49752 ай бұрын
I really love what you are doing with developing your flock. Do you sell fertile eggs, chicks or grown birds for breeders?😎❤
@GunClingingPalin2 ай бұрын
Where did you get your White Holland Turkeys from Mandelyn? I have been trying to source some with no luck.
@arcadianorchard2 ай бұрын
Porter's Heritage Turkeys. Ordered in the Winter for a Spring ship date.
@GunClingingPalinАй бұрын
@@arcadianorchard Thank you.
@GunClingingPalin2 ай бұрын
Back in 1967 my father told me that story about turkeys looking up in a rainstorm and drowning. I have been trying to get ahold of some of these White Hollands and can't find any. any recommendations?
@user-gd4ws2ub2o3 күн бұрын
Porter's Rare Breed Heritage Turkeys- you can order poults, but count on some dying because they are fragile babies.
@zdoublins2 ай бұрын
I want to start going with the Breese and growing/breeding for my family. I need guidance on how to go about it so that I don’t have any inbreeding.
@Leo-bp5ns2 ай бұрын
Do you ship hatching eggs? I'm in california
@noahsturgill202 ай бұрын
I wishing I would have known you live down the road from where I used to before I moved to Kentucky cuz I would have tried to have you be a mentor to me before I moved down to where I'm at . And I don't care what anybody says you can learn more about your own chicken breed from watching someone else with their chicken breed and what you can learn on your own you have showed me a butt ton of info to help me breathe my Buckeyes that I absolutely love. Thank you for the videos and keep making them the way you do it you have more knowledge than most people and you're willing to show everyone how you got that knowledge and how they can get that knowledge and education so thank you
@stonehillfarm8662 ай бұрын
Lots of great stuff here! Thank you ❤🐔🐔🐔
@billkichman77702 ай бұрын
We tried rir roosters, they were just after puberty, they tasted gamey. Wife says never again. Any suggestions what would make the next experience better? We have Bielefelders and Jersey Giants mainly.
@arcadianorchard2 ай бұрын
A salt brine will help a lot to change the flavor of older birds. We've gotten partial to processing at 14-16 weeks old, now that our Bresse growth rate and fleshing is better we still see decent sizes at those ages. We tried Biels and JG and the growth rate was much slower, with a lean period of leggy bone growth during our preferred harvest ages. So they would weigh in ok (I look for 6lb+ live weight before processing) but then be mostly bone, with a poor meat to bone ratio. We've gotten away from birds advertised as reaching 10lbs+ because it may very well take them over a year to achieve those weights. American Bresse, Dorking, Lamona, the ones that are a solid "medium" size topping out at 8lbs seem to be the better table birds with the earlier harvest potential. If the breeding effort in them was table and egg focused.
@dawnk20912 ай бұрын
Looking forward to the results! Do you have any data from prior years, with other feed(s) to compare against these two groups? Curious what a difference the extra protein made.
@arcadianorchard2 ай бұрын
I have some loose sheets of groups but I didn't wing band the birds and really dig in. I'm excited to do the next round on different feeds with the same genetics! The more important difference was the Lysine and Methionine levels, combined with the lack of filler ingredients to reduce the consumption.
@GunClingingPalin2 ай бұрын
Nice Culling episode Mandelyn..
@papawsplace2 ай бұрын
Buy you checks from Chase @ The Recreational Homestead. You want regret it.
@GunClingingPalin2 ай бұрын
Hey Papaw.. got my plucker just about done.. kinda looks like yours :)
@papawsplace2 ай бұрын
You're gonna love it. When I was building mine, I thought it was a lot work but now I'm happy I built instead of buying one.
@MickSupper2 ай бұрын
@@GunClingingPalin I'd love to know what plans you are using for the plucker. I just don't have the money to buy a scalder and a plucker and I've seen that a certain brand of plucker is super flimsy and always comes damaged.
@SamuelCiuriuc2 ай бұрын
Listen gorgeous just when I think I get cought up with you. Yes you go change things. Slow down I I am trying to process all your knowledge. Love your. Love content. But I need time to process 😅
@lmullens752 ай бұрын
Thank you for ending the video with the best ones that you already chose earlier. It’s awesome to see the comparison! I feel like I’m going to keep too many roosters because I’m afraid of breeding myself into too short of a back or not enough fleshing… 😆
@lmullens752 ай бұрын
7:00 PREACH! This is what it’s all about. 🏆🏆🏆 love this!!!
@mikemacinnes61202 ай бұрын
Thank you. You answered few of my questions! You available end of week I got few questions I’ll email you few! Maybe next weekend after my hatch date can do a phone call if you have some time to chat? They are all perfect!!! For the freezer! I got 1 favorite he is top three on weight got big chest kind of looks like your favorite so I put pink zip tie on him.
@mikemacinnes61202 ай бұрын
Just watched this one again. I’m too picky. Went thru my guys and I picked 2 girls 1 male so far 😳. Can’t wait for yours to hatch
@calvinkalmon67462 ай бұрын
I am in northern Wisconsin. We get very cold -35 F. There is such a huge comb on the American Bresse. It is the only thing holding me back. I bought some Chanteclers, but this would be a long road to get them where the American Bresse already are. Any suggestions or ideas for me?
@arcadianorchard2 ай бұрын
I tried a Bresse/Chantecler cross, using female Bresse, in hopes of gaining the carcass with the cushion comb. F1 was a lot like the Chantecler with their slower growth. Your fastest solution is to dub the males until the future generations are acclimated with smaller combs, while ensuring that your coop is properly ventilated, insulated and free of drafts. The #1 cause of frostbite is humidity build-up inside the coop, or constant drafts of a wet cold.
@GudangkoiArwana2 ай бұрын
In terms of faster growth, which is Bresse or Sasso?
@arcadianorchard2 ай бұрын
The Bresse grow faster. Sasso are a hybrid and may lay better annually, but they won't breed true.
@GudangkoiArwana2 ай бұрын
Is the egg productivity of Bresse chickens good? Compared to Sasso or Ligh Sussex, which one is better?
@arcadianorchard2 ай бұрын
Our Bresse lay 5/6 eggs per week when in active lay. They are prone to getting too fat and that will reduce rate of lay after 1 year old. That can be fixed through diet or managing their molt.
@GudangkoiArwana2 ай бұрын
@@arcadianorchardOh ok" So 1 year olds must pay attention to food patterns. Don't let chickens get too fat because it affects fertility
@mikemacinnes61202 ай бұрын
Just candled got 2 from pen 5 ! Another week left 🤞
@papawsplace2 ай бұрын
That's a good looking Rooster. I see you have few hens with the raw back also.
@lmullens752 ай бұрын
Wow! I really liked this video and that you were showing some adult characteristics. Those of us still reaching for better type can actually see what some of those things are. I’m sold on the peat moss, too! So tired of the pine flakes because they take forever to compost down 🤦♀️
@arcadianorchard2 ай бұрын
For the hatch room brooders, I switched over to a super fine chopped shaving, but the jury is still out on breakdown time. It mixes well with the Peat Moss though once we get it piled. At some point I want to get the adults into the sort cage for more trait breakdown videos, especially the girls.
@pseudopetrus2 ай бұрын
I have the same problem or blessing (all at the same time). I have 5 lines of Partridge Chanteclers, with a 6th hybrid line coming next year (this is a total experiment I am doing with another breeder). I have cast the net wide to get the genetics that I need to perfect my line. I am not at all against line breeding or inbreeding, but you can breed that way till dooms day, and if you do not have the genetic characteristic you need in that line, you will never get it. I like they way Sigrid Van Dort explains it. You are making soup, the soup is your best line, and the other lines are there to add the correct seasoning to perfect the flavour. So my best line gives me really nice birds, my best penciling and type, but they are too small and too light in hackle and somewhat light in ground colour. I also had fertility problems with the males. So I was able to get some nice size birds from a distantly related line and it fixed my fertility problem, which really was my biggest problem. But that line did not fix my hackle problem, most of this cross are light coloured birds, and this line gave me a bit too much fluff which obscures the penciling in my females (I did get 2 excellent show birds from this cross). I had the opportunity to get three more lines through hatching eggs, so I took them to see what is useful, the one line has really nice size, the second line has nice reddish colour, not straw colour in the hackle, and the third line has given me a nice penciled female with tighter feathering, unrelated to my original birds. I cull lots and hard, and I have managed to keep a small flock of my original birds pure. I add new blood through the females (they breed truer) and with the exception of my first infusion to fix my fertility, I will not add any outside blood to my main flock until they are 3/4 related and have gone through a rigours selection process. I will keep 1 or 2 pullets from these lines, only excellent birds, but it gives me the seasoning I need to perfect my flock.
@arcadianorchard2 ай бұрын
Yes! Exactly! I'm starting to get past the hump of "soupy", transitioning over to better consistency. I always say "3 more years" and this time I think it's true. My line has gotten pretty reliable in picking up a bit of a "bowling ball" shape between 6-8 weeks, when compared to other breeds or lines.
@pseudopetrus2 ай бұрын
@@arcadianorchard I have two lines that I keep to support my main line with genes I might think they need, or down the road to add some fresh blood because they are getting too tightly bred. But I am wondering if I should just cross those two lines, get a sizeable hatch, and do a hard selection, after all, every year of selection improves a line, and then I have one line out of two, but hopefully have kept the best genetics, just to keep my flocks manageable! I have too many birds!
@arcadianorchard2 ай бұрын
@@pseudopetrus I always "keep too many" and select hard as they mature towards 2 years old. From there, rather than known relation/pen, I spend much more time aligning who the better birds are for each. So for a given male, I will select out the best match in females and most of his girls will end up looking pretty similar. I'm very much "survival of the fittest" and keep a firm grip on vigor/health. There's been some pretty nice birds in type/color that we ate for not being as strong as they should be. I'm hoping that keeps me out of the corner of infertility or line breeding suppression. I never, ever keep a male that was picked on or submissive but I also don't retain the heathen aggressors who don't know when to stop. An old timer once told me that he keeps the wildest males but I prefer to look for the sanest and most active. The ones that give off the impression of intelligence and who actually manage a flock well. I try to keep a male in each pen and back ups with growouts, but sometimes I'll find a reason to cull one and will use another over 2 pens, escorting him back and forth. I haven't yet had a male who wouldn't willingly walk himself back and forth between pens, once he knew what I was asking of him. 😂 As they start coming of age is when I go through the older pens and sort/select/merge or cull, back filling the pens with young stock that sorted out as "promising, grow longer" I started with a pretty soupy mess of genetics, so it's taken a systematic approach to tease out traits, cull through junk, breed past flaws... Just to get them cleaned up. Over the years I've seen a lot of folks complain that the Bresse have weak genetics and a shallow gene pool. I disagree. I think they were sloppily bred when first brought over and not even the original importer did their due diligence of scrubbing the genetics, leaving them riddled with recessive traits and flaws. Then spiral/clan breeding to keep that mess going. All they need is proper breeding work, hard selection and ruthless culling to get past the 3rd generation "hump", to breed onward into better and more predictable birds. THEN split those better/clean birds into lines and THEN spiral/clan breed once they're ready. Another old timer explained to me that if you want to see what faults/flaws are in a line/genetic pool, breed known siblings together. That'll show you every problem they carry. Look for the unaffected birds to move forward with. I haven't tried it directly but have worked through half siblings, which showed that he might be onto something. He had been breeding for quite awhile and is a bit of a geneticist. Here soon I need to start pair hatching, to really amp the quantity from the best of the best. Then I can do the sibling test which ought to show what progress I have made over the last several years, in terms of undesired trait elimination. It took a LONG time to hatch myself into having males that were worth breeding back to. Some folks start off by breeding daughters back to sires and then wonder why they have such stubborn flock problems further on down the line. I did the reverse and would use sons/grandsons back into the female line, with decent results.
@pseudopetrus2 ай бұрын
@@arcadianorchard Crossing half sibs has worked for me, always one side on my best line, and the variety comes from my other lines. I do it both ways, relatedness through the males or the females, as long as each bird is quality! I hope your followers are reading these posts, you give such good insights!
@arcadianorchard2 ай бұрын
@@pseudopetrus I hope so too, there's some good ones on other videos from Kerby Jackson, he makes me feel like I don't know much when he starts up with his knowledge. 😅 I have noticed a direct correlation of the females throwing their structure stronger than the males, or their "prettier" details. I've used some fairly fugly looking males because they were extra meaty and it was the female choice that cleaned up the offspring in looks, so long as they were just as meaty.
@mikemacinnes61202 ай бұрын
Good stuff pal!
@MickSupper2 ай бұрын
Looks like I missed out on getting some day old chicks locally, so do you ship day old chicks or are you not equipped for that?
@cynthiamathieu58622 ай бұрын
managing separate pens is a constant challenge, never seem to have enough space.
@SamuelCiuriuc2 ай бұрын
For me adding new bird in a pen at night always works out for the best
@SamuelCiuriuc2 ай бұрын
Always on the Go and very informative thank you
@Chris-sz9vr2 ай бұрын
First
@20NewJourney232 ай бұрын
Sometime in my adulthood I stopped enjoying eating turkey meat. I wonder if it would taste better to me if I raised it myself?
@arcadianorchard2 ай бұрын
Maybe? What changed? What don't you like? For me, it was the grey hue to the store bought meat, the flavor of chemicals, too much brine solution and not knowing where it came from.
@20NewJourney232 ай бұрын
I never thought about a 4-day aging process for chicken because store-bought chicken can't be left in the refrigerator that long. Ha. Home grown, home processed meat skips the days from factory processor to store purchase... Neat! I'll be receiving my first white ABC in the mail in two days! I'm thrilled to be staring my meat bird journey having skipped the gross cornish cross phase. Yuck. I just can't imagine raising birds that have such trouble walking and they just sit, eat, and poop all day. It makes me sad to see videos about it. These American Bresse are wonderful, beautiful, normal chickens. <3
@ferozshah51852 ай бұрын
Oh beautiful I like turkey
@noahsturgill202 ай бұрын
Seeing how your in Ohio why don't you do buckeyes because I'm they are very hardy just like your mix should be? Just wandering love your videos
@arcadianorchard2 ай бұрын
I have yet to meet a meaty, fast growing Buckeye. Across many dual purpose types, the table trait side of breeding selection just hasn't been done that well.
@noahsturgill202 ай бұрын
@@arcadianorchard there are a few people that breed that are getting there Sarah Ann DePew is one of them up north of Columbus. But there flavor is great