Posted Jun 27, 2014
The Cornish Rock and Giant Cornish Rock meat producing chickens are the backbone of the chicken meat industry. Normally a small production farm will bring in one day old chickens from professional breading companies. ie; McMurray ( http://www.mcmurrayhatchery.com/meat_birds.html ) or Strombergs ( http://www.strombergschickens.com/ )
These are rapidly growing birds and on average reach 4 to 6 pounds in around 6 weeks. Most economical cycle would be 6 weeks, since they will quickly eat more than what they are worth if not slaughtered by then.
This bird, as with all chickens basically, can be processed 100% with not a single part of it going to waste. Some of the by products can result in equal income streams as the meat itself.
Here are some considerations for a small farm or backyard chicken raiser;
Keep flies under control (yes, there are always flies when breading/raising chickens, even in winter)
Ensure warm accommodations are available for the different growth stages during winter.
Treat and sanitize all areas between batches to prevent health issues.
Do not overfeed the chickens from the second week. Rapid growth can lead to numerous fatalities if they are left to eat 24/7
Plan or improve your facility to benefit from the natural chicken manure (use or sell it rather than leaving it to waste)