Six-week chickens, was Re: goat meat

S & S Aqua Farm (snsaquasys@townsqr.com)
Fri, 08 Oct 1999 17:29:51 -0500

At 03:08 PM 10/08/1999 -0500, Martha, (Texas) wrote:
>
>I'm actually more concerned with avoiding foods that have an
>intensive grow method. Any animal (chicken) that's table ready in 7
>weeks, (SEVEN WEEKS, a tomato takes longer!) has had things
>done to it from birth on up that we need to take into consideration
>when we eat it. They've been genetically engineered (there's that
>term again) to grow at remarkable rates, but almost impossible to
>do on feeds without antibiotics. (Backpedaling a little here, I said
>'almost' because there are some who are doing it with organic
>feeds, I've been told.)

Is this accurate? My understanding of the chicken-tractor raised birds
we've been buying locally is that they're six weeks in the pasture - of
course, I don't know how old they are when they're moved from the brooder pen.

I know these chicks are naturally raised and the owners (Protiva's Peace
Valley Pastured Poultry - try saying that seven times) are dedicated organic
farmers. Is there some reason a chicken can't naturally be table-ready in
seven weeks?

Paula Speraneo
S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
Web page http://www.townsqr.com/snsaqua/

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