Our Meat Birds
Aside from our fantastic layers is our very unique set of meat birds - the (American) Bresse. We refer to them as "American" Bresse because they are not raised in the actual Bresse region of France nor fed the traditional diet. Much like how champagne comes from the specific Champagne vineyards.
What's so special about this bird? Unlike a standard Cornish-cross, similar to what you would see in the store, these birds do not need their feed intake monitored as they do not grow as quickly and develop some of the health issues the Cornish X can. They also make for excellent foragers and can even work as a dual-purpose bird for meat and eggs.
A few very unique features the Bresse has is thinner skin, lighter bones, and has the capability to produce marbling in its meat.
We are currently raising a small number of these chickens for family and close friends. These may be offered for sale at a later time for local pick-up only.
Our Meat Birds
Aside from our fantastic layers is our very unique set of meat birds - the (American) Bresse. We refer to them as "American" Bresse because they are not raised in the actual Bresse region of France nor fed the traditional diet. Much like how champagne comes from the specific Champagne vineyards.
What's so special about this bird? Unlike a standard Cornish-cross, similar to what you would see in the store, these birds do not need their feed intake monitored as they do not grow as quickly and develop some of the health issues the Cornish X can. They also make for excellent foragers and can even work as a dual-purpose bird for meat and eggs.
A few very unique features the Bresse has is thinner skin, lighter bones, and has the capability to produce marbling in its meat.
We are currently raising a small number of these chickens for family and close friends. These may be offered for sale at a later time for local pick-up only.
We refer to this as the “American Bresse” because – much like how ‘actual’ champagne comes from the Champagne region of France - the true La Bresse Gauloise comes from the historic Bresse region of France and has a very precise, feeding and finishing process.
