Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 We will be getting 30 day-old Pheasant chicks April 10, 2007. They should be ready for processing by Labor Day. Since I'm keeping some for breeding stock, I expect to have about 20 for sale. They will be Jumbo ring-neck pheasants that grow to be twice the size of normal ring-neck pheasants and 90% of the dressed bird is meat. If we get enough deposits for birds in advance, I will increase the order. All birds (chicks, pheasant chicks, turkey poults, ducklings, & goslings) are brooded in my kitchen (I like to give them lots of attention and play with them) so I won't order more than 120 pheasants max. There is only so much room and I have to rotate what type of bird I have that month. All birds stay in the kitchen 2-4 weeks (depending on the weather) then get moved outside. You are certaintly welcome to send me a deposit. I don't have the order form online yet, so I will work on that today. Look for it tonight or tomorrow. I'll have to look-up and compute what shipping will cost as well. Smoked birds will ship better and safer than non- smoked. I will also add that I use Sonday Produce to process my birds which is the ONLY certified organic poultry processor in Wisconsin. eventhough I am not certified organic, I am all natural and prefer to support those that are organic whenever possible. Not to mention, organic processing using the most humane methods of slaughter for the animals which IS what I'm all about - the humane treatment of the animals. Charity www.FamilyFarms.com " Sharon son " wrote: Okie dokie. Meant for that to go private. Little finger is just getting away from me lately with hitting enter. Sharon Charity! That reminds me....keep me in mind when you get pheasants!! It's been AGES since I've had smoked pheasant and would love to pre-order with you if possible!! Sharon, NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 I know that you are just getting into this so I hope that you re- think brooding birds in your kitchen. The first year we did chickens we had to brood in our basement.That was the last time. I never saw so much dust!It was everywhere! In that dust also happens to be chicken manure which is highly carcinogenic. They also carry coccidiosis,salmonella and campylobacter just to name a few things. All of these birds carry these things in the manure.Ducks and geese are really nasty birds to raise. Yes, we raise all of these birds but we do it in a brooder. I am not bashing you, I am trying to educate you. You wouldn't cook your food in a chicen coop would you? I know that money is tight for you. It is for us too.We waited until the following year to build a small brooder off of the side of our barn with tax return money. Maybe you might want to hold off with buying so many animals and take care of this. Also, Pheasants aren't raised like chickens. They need alot of room. They also need cover such as long grass and tree branches so that they can hide from each other. They also need little blinders put on them because they are VERY cannilbalistic. These are the worst birds we ever raised and we did it once. I can't tell you what to do but getting sick over this isn't worth it. In RawDairy , " Charity " wrote: > > We will be getting 30 day-old Pheasant chicks April 10, 2007. They > should be ready for processing by Labor Day. Since I'm keeping some > for breeding stock, I expect to have about 20 for sale. They will be > Jumbo ring-neck pheasants that grow to be twice the size of normal > ring-neck pheasants and 90% of the dressed bird is meat. If we get > enough deposits for birds in advance, I will increase the order. All > birds (chicks, pheasant chicks, turkey poults, ducklings, & goslings) > are brooded in my kitchen (I like to give them lots of attention and > play with them) so I won't order more than 120 pheasants max. There > is only so much room and I have to rotate what type of bird I have > that month. All birds stay in the kitchen 2-4 weeks (depending on the > weather) then get moved outside. > > You are certaintly welcome to send me a deposit. I don't have the > order form online yet, so I will work on that today. Look for it > tonight or tomorrow. I'll have to look-up and compute what shipping > will cost as well. Smoked birds will ship better and safer than non- > smoked. > > I will also add that I use Sonday Produce to process my birds which > is the ONLY certified organic poultry processor in Wisconsin. > eventhough I am not certified organic, I am all natural and prefer to > support those that are organic whenever possible. Not to mention, > organic processing using the most humane methods of slaughter for the > animals which IS what I'm all about - the humane treatment of the > animals. > > > > Charity > > www.FamilyFarms.com > > > " Sharon son " <skericson@> wrote: > > Okie dokie. Meant for that to go private. Little finger is just > getting > away from me lately with hitting enter. > Sharon > > > > Charity! > That reminds me....keep me in mind when you get pheasants!! It's been > AGES since I've had smoked pheasant and would love to pre-order with > you if > possible!! > Sharon, NH > Quote Link to comment Share on other sites More sharing options...
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