Table Birds

Rearing your own birds for the table is really easy and more and more people are returning to doing what 'we all did' until as recently as the 1950's.
Thanks to television shows and campaigners such as Hugh Fearnley-Whittingstall, Jamie Oliver etc. people have a greater understanding of how factory-farmed chickens are reared. More than 850 million chickens are slaughtered every year in the UK. Of these, hundreds of millions of chickens (more than 95%) are reared in industrial conditions in vast, enclosed sheds.
An average building holds 40,000 birds. They never set foot outside or see natural light and they feed around the clock - with as little as one hour of darkness for every 24 hour period. Such cramped conditions cause severe welfare problems. Chronic lameness is common one third of chickens have difficulty walking without pain. The stress on their hearts and lungs can cause heart failure, They suffer urine burns on their legs. About 5% die or have to be culled prematurely. Turkeys, Ducks and Geese are often raised in very similar appalling conditions. The resulting meat is high in fat and lacks many of the nutrients or Omega 3 which should be present. The taste is bland with no real flavor or texture - often when cooked looking like soggy bread.
So if you eat chicken, turkey or goose think about how it has been reared, then think how much better you could rear it yourself and what a completely different flavor and texture! You will know exactly what your bird has been fed and that it has been raised in good conditions with access to the outside, titbits and care.

Prices and Availability:
Delivery up to 50 miles radius of SS3 Postcode available at 75p per mile available, plus any congestion or toll charge.

Chickens
Most months we have day-old Hubbard chicks available to order. These are unsexed (a mixture of girls/boys). They require a little heat in a shed for the first 4-6 weeks depending on time of year, before moving to be raised outdoors. A slower growing and more active breed specifically for the table, achieving very good weights at 12-14 weeks.
Day-olds £1.35 each (Buy 10 or more at £1.25 each, 50+ at £1.10 each)
Off-heat at 5/6 weeks £4.25 each. 7-8 weeks £6.00 each. 9-10 weeks £7.50
10-12 weeks £10.50 each

Turkeys
In June 2011 we have baby turkeys (called poults) which will be ready for the table at Christmas weighing between 8-12kg+ when prepared.
Aged up to 1 week (unsexed)
Bronze Turkey Pouts £7.00 each
White Turkey Poults £5.75 each
Norfolk Blacks Poults £8.70 each

Off-heat aged 5/6 weeks
Bronze £12.75 each
Whites £10.00 each

Aged 8 - 12 weeks
Bronze £18.75 each
Whites £16.00 each
Then plus £1.00 per week until Christmas…

Goslings/Geese
In May 2011 we have baby geese (called goslings) which will be ready for the table at Christmas weighing between 8-12kg+ when prepared. Alternatively they geese can be kept for eggs, laying between March and July each year. They are also fantastic at keeping grass short so ideal for a large garden, orchard etc.
Week-olds £9.00 each (5+ £8.00 each)
Off-heat 3/4 weeks £13.50 each. 6-10 weeks £15.00 each. 10+ weeks £17.00

Ducklings/Ducks
In June 2011 we have baby ducks (called ducklings) which are ready for the table in 10/12 weeks or kept longer for larger weights. If not reared for the table, the girls (ducks) can be kept for their eggs, laying 200+ very large eggs per year.
Day-olds £3.25 each (Buy 10 or more at £3.05 each)
Off-heat at 5/6 weeks £6.00 each. 7-8 weeks £8.50 each. 9-10 weeks £12.50
10-12 weeks £15.00 each

Cockerels
We often have surplus males available, £3.00 each for young growers (7to 12 weeks) or £5.00 each 12+ weeks.
We are unable to sell prepared/oven-ready poultry, only live birds but we are happy to help with explaining or showing how to dispatch and prepare, if you need some support or guidance...