2022 Update on Growing Meat Birds ...

Well, I have not been faithful in updating this blog year-by-year, but I have been continually learning more and more about raising cornish-cross meat birds. In this blog, I will relay some of what I have learned. 1. The Chicken Tractor: My original design has morphed into an 8 x 12 ft unit with 1/2-inch electrical conduits bowed to create a covered wagon appearance when a tarp is stretched over it. This works great for keeping the feed dry when it rains, and I have never had any losses to predators, although I did catch a black bear leaning on the side eyeing up a chicken dinner last year. I ran some electric fencing around the tractor as a preventative after that but did not have any further bear problems. This size tractor has a maximum capacity of about 45-50 chickens. I have a trailer tongue jack mounted in each of the rear corners. I raise these and then can pull the tractor from the front to move the tractor each day. Tip on moving the tractor: to help move chickens with the tractor, if they are out of feed, they will follow the feeders right after you fill them if they're hungry (timing is everything!).Notice my feeders are hanging in the tractor. 2. How long does it take: You can raise a bird to butchering size in 6 weeks, or certainly no more than 7 weeks if you give them plenty of feed and the right kind of "meat bird" formulation. If it is taking you longer than this, you need to figure out what you're doing wrong. 3. Tips for the chicks: I put chick electrolytes in their water for the first few days. I think it helps some. Keep them warm and dry. Especially the first few days, they may get themselves wet near the water. You must figure out a way to prevent this. I lay a piece of hose in my poultry waterer so if they stand in the water, they are up on the hose and won't get soaked. Heat lamps should be on all the time--about 18-20 inches off the floor. Change the bedding every few days to keep them dry. 4. See the new pics I am uploading to get a better feel for how I operate.