Anyone else raising meat chickens for the first time this year? What surprised you most?
We finally pulled the trigger on our first batch of meat birds this spring after years of just keeping layers. Got 25 Cornish Cross chicks about six weeks ago and honestly nothing could have fully prepared me for how different this experience is from raising egg birds.
The growth rate alone has been wild to watch. These things eat constantly and the feed costs have run higher than I budgeted for. I also underestimated how much work goes into keeping their bedding dry and managing the smell. Our layers basically take care of themselves by comparison.
On the plus side, watching the whole process from chick to finished bird has been genuinely rewarding in a way I did not expect. There is something grounding about knowing exactly where your food came from and how it was raised.
Processing day is next weekend and I am equal parts ready and nervous. We have done a couple of roosters before but never a full batch like this.
For those who have been through it, any advice for keeping processing day manageable with a small crew of two or three people? Also curious whether anyone has switched to a different breed after doing Cornish Cross and preferred it. I am thinking about trying Freedom Rangers next round but want honest opinions from people who have actually raised both.