Could someone please tell me the difference between cornish cross and cornish rock? I just got 10 rocks and now am not sure of the age to process, I think you do the crosses at 8 weeks, are the rocks the same? Or are these two one of the same? Thoroughly Confused, and need to know before I get more.

Thanks

-- Carol Koller (ckoller@netsync.net), March 19, 2001

Answers

We butchered the X's at 10 week, we have Jumbos this year. Only two weeks and have practically tripled their size. I understand they're done at 12 weeks.

-- Cindy (SE In) (atilrthehony_1@yahoo.com), March 19, 2001.

I'm pretty sure these are the same thing. they are both a cross between a cornish and a white rock, just different ways of sayin it. I think about 8 to 10 weeks to butcher these guys.Have fun!

-- Elizabeth (Lividia66@aol.com), March 19, 2001.

The standard commercial meat bird is the cornish-rock cross. I'd guess that is what you mean. They grow incredibly fast on mash, can be confined in small spaces, they don't free-range, and you can butcher them at 6-8 weeks.

-- David C (fleece@eritter.net), March 20, 2001.

Carol, There is a Cornish Game chicken which is part of the cornish rock cross. They are not readily available(the Cornish Game)you can order them from a hatchery. If you got you 10 from a farm store they are most likely the cross as they are very popular as a fast growing meat chicken. They do need a higher protein chick food or they will develop feet problems. Do not save the hens for eggs as the food to egg ratio is very high and you can get many chickens that lay better on much less feed. You can dress out your meat chickens whenever they are the right size for your family, many times this is earlier than 8 weeks. Remember to give them lots of feed, as they are eating machines, and seem to live next to the feeders!

-- karen (kansasgoats@iwon.com), March 20, 2001.

Thanks guys, I started to think they were two different sorts, but now realise they are the same, I feel better now I know I got the right ones for the freezer! This is my first time with meat birds, going to put them on pasture at about 3 weeks weather permitting, next batches are in 25's so that will be fun!

-- Carol Koller (ckoller@netsync.net), March 20, 2001.

They are incredibly fast growers. Don't allow them to eat 24 hrs a day or you will have leg and hip problems. I lost 5 out of 20 the first time I grew them. They literally would plop down by the feeder and eat and eat. I used a white heat lamp then, now I use a red one and haven't had any problems since. 6-8 weeks is about right. If you wait too long they will be huge and those extra few weeks you'll go thru a couple bags of feed. Not to mention all the mess they make. I tried plucking a few times and what a hassle. Now I skin them and use pruning shears. I can do 10 in about 30 mins start to finish. Good luck.

-- Kent in WA (kent@premier1.net), March 20, 2001.

They should dress at 3 1/2 to 4 1/2 lbs at 6 weeks. At 12 weeks, which is as long as you'd want to go, the largest will approach 10 lbs dressed, though most will be 8 to 9. Let the feed run out in late afternoon, and refill feeder in the morning. Never let them run out of water. And I do pluck them, since we feel the taste and moistness of a roasted bird is much better with the skin on. Scalding temperature is important, and I find 155 fahrenheit for @ 60 seconds to be about right. Takes me, by myself, about 20 minutes per bird from clucking to dressed. Cool the carcass in the refrigerator for 24 hours before freezing, or they will be substantially less tender. GL!

-- Brad (homefixer@SacoRiver.net), March 21, 2001.

Like the other folks said, butcher the fryer and broiler sized birds at about 8 to 10 wks. and save some to butcher at about 3 mos. You'll have the best chicken you've ever tasted!! One thing I've learned over the course of 24 yrs. is to offer them as much fresh milk (goat or cow) as they want, along with water. The milk will help stop some of the leg and joint problems. Good luck!

-- Marcia (HrMr@webtv.net), March 21, 2001.