She still has about half of her Cornish-Rock nuggets, so she traded us two of the bigger cockerels for the barred pair. Hubby helped carry over and back the chicks, and was a bit surprised to see the size of her nuggets. Here are the two we got in trade, which are roughly the same size as the barred and mottled cockerels over in the bigger tractor:
|2 new nuggets picking at a greens leaf|
|2 new Cornish-Rock nuggets|
|the difference in feed|
cracked corn vs crumbles
In a slightly tangential discussion of feeding meat birds in that long thread was a new-to-me gem about how some Europeans finish their meat birds: grains soaked in milk or even wine (the French in particular use wine). I have two new meat birds that need a good finishing. I have scratch grain. I also have old, past-date buttermilk in the back fridge. The new nuggets ate every last kernel of the soaked grain yesterday so I have another serving soaking already. It should be interesting to see if this helps them fill out, and if it affects the flavor.