American Bresse vs. Cornish Cross cook-off. Wow!! Flavor vs. texture in chicken

So I'm not a chef. But I can breed my own chicken and it turns out that it's worth it. Here I break down the difference in bird and results.

[@Lonewolf_1776]

Thank you for your time and effort making this video.

[@jillclark1744]

Thank you for this video. It was so informative. I have American Bresse that are 8 weeks old and this help me know when to process the extra roosters. I have more AB coming in April and am looking forward to raising my own meat along with eggs.

[@giveregard2truth502]

Love your slow, calm way of presenting the information in your videos

[@markchidester6239]

Between Living Tradition Homestead and you, we decided to try the American Breese next year.

[@MimsysGarden]

Very interesting! 💚

[@herrprepper2070]

We’ve been raising Bresse for about 8 years now and despite all the hype, most of our customers still prefer the Red Rangers or similar birds. We incubate, hatch, brood and breed our own flocks. One caution on the Bresse is they have extremely weak legs and once they go down, they don’t recover. We feed a 30% protein game bird starter which gives all our birds a good launch.

[@tomriblett2979]

We raised chickens then Cornish x then American Bresse first and third birds were noticeably different in texture and flavor We have American Bresse now and do not see a reason to change....totally agree with your statements etc on the difference. Another good video...thank you.

[@andziaGT]

Another nice analysis 👍 My in-laws get fresh CX twice a year from their neighbors who raise them in a barn. They call them for pick-up on the day they butcher them. Massive amounts of meat and fat - they’re tasty and tender, but purely grain fed and it shows. I can’t wait to try my Bresse. They have such a varied diet which I hope translates to deeper flavor and better nutritional content.

[@WildPrimitiveSkills]

That was a great video. thank you

[@lisaporria7307]

We are raising our first flock of America Bresse (they turned 16 weeks today!) and this video just solidified why we made the switch. Our final batch of CC this year was dismal. The average weight after 12 weeks was 3 pounds! Every chicken was small! Needless to say, we can't wait for our first batch of American Bresse for freezer camp next year. Another great video Mandelyn.

[@bryanrutherford516]

Good comparison

[@NORTHSTARBRESSE]

You sure are making me hungry Mandy!

[@thomasreto2997]

Extremely informative video. Explained a lot as far as genetics, confined housing vs. pastured, and finishing tips with the corn mash and milk…We will definitely consider the American Bresse just for the sustainably aspect alone…I guess the only disadvantage (lack of efficiency) would be the grow out time, but….Cornish cross is kind of freakish when I think about it…for our homestead level it seems as if quality is the only way to go

[@onefastsol8334]

Would have been a better comparison if both were home grown. Our home grown cornish x are way better than store bought. I guess I will have to do the comparison myself.

[@tomriblett2979]

We made the switch some time ago got tired of the cornish cross quality and number of birds that died for no apparent reason. The American Bresse are doing great. And like a lot of others We can raise our own.

[@Bluegrassdeb]

I’m a trucker and have raised a few chickens but wow I’m so thinking I could use my four Orpingtons hens only six weeks old now maybe in the spring to hatch a few of these out. Looks yummy!

[@swen6797]

The need is quality food, not quantity. The fat is the reason to raise and eat Am Bresse. It tastes good because your tongue knows what will satisfy the brain.

[@cherylspindler7774]

Not poo pooing all the great info. The Breese were not for me. I raised one batch and because I only eat white meat, they weren't for me. I have had chickens for many, many years and don't know what I may have done wrong. The skin was tough and didn't care for the meat. Couldn't wait to get rid of them! Wishing you all the best and luck with your endeavors!

[@opcn18]

All muscle fibers run the whole length of the muscle belly. Is it possible that they were talking about fast twitch and slow switch muscle fibers? Fast twitch fibers are large in cross section and deliver explosive power, white meat, and slow twitch fibers are thinner and recover more quickly which is useful for stamina (dark meat).

[@Doktracy]

Carcass look very similar to the red broilers that I’ve grown from Ideal hatchery in the past.