Meat Birds
13 articles on meat birds.
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Meat Birds articles
Broiler vs. Native vs. Layer: Which Chicken to Raise
An honest comparison of broilers, native chickens, and layer hens — growth speed, feed efficiency, housing needs, and which bird actually fits your goal, with the downsides included.
Broiler Feed Conversion Ratio: What FCR Means, How to Calculate
What feed conversion ratio (FCR) means for a broiler flock, the formula to calculate it from your own feed and weight records, and what actually moves the number up or down.
Why Broilers Die: The Causes, by Week
Deaths in week one mean something different from deaths in week six. Reading the timing tells you whether the problem was the brooder, the disease programme, the heat or the growth curve itself.
Broiler Chicken Feeding Program: Starter to Finisher
The broiler feeding program explained stage by stage — starter, grower, and finisher protein levels, how the stages compress on a short Philippine cycle, and the feeding habits that waste money.
When to Harvest a Broiler: Reading the Bird, Not the Calendar
Every day past the target weight costs feed and adds risk, and every day short of it costs saleable kilos. What decides the date, why the market often decides it for you, and the trap of holding birds too long.
Broiler Raising in the Philippines: The Full Cycle
What a backyard or small-scale broiler cycle actually involves in the Philippines — housing, the starter-to-finisher timeline, feeding, and the honest trade-offs of raising broilers over native chickens or layers.
Kabir Chicken: The Improver Behind Upgraded Natives
Kabir is colored slow-growing meat genetics that shows up in Philippine native-upgrading programmes as improver stock. What the line is, what 'upgraded native' actually means, and what to check before buying birds sold under the name.
Dressing Percentage: What You Actually Get Back
Dressed weight divided by live weight. It is the number that makes a live price and a dressed price comparable, it differs between broilers and native birds, and it is worth measuring on your own stock rather than assuming.
Sasso Chicken: The Free-Range Colored Broiler
Sasso is colored slow-growing meat genetics built for free-range production — and one of the improver lines used in Philippine native-upgrading programmes. What it is, how it differs from a fast broiler, and where it fits here.
How to Dress a Chicken: The Steps and the Hygiene
Dressing a bird at home is straightforward once, and a food-safety exercise every time. The sequence, the scalding step that decides how hard the rest is, and the cross-contamination rules that matter more than technique.
Cornish Cross: The Bird Behind the Modern Broiler
Cornish Cross is the shorthand for the fast commercial meat bird — a Cornish over White Plymouth Rock foundation selected for six-week growth. What that engineering costs the bird, and why you must decide the harvest date before the chicks arrive.
Broiler Chicken Breeds: What Growers Actually Raise
Commercial broilers are not breeds — they are branded genetic products. What Ross, Cobb and the colored slow-growing lines like Sasso and Kabir actually are, which suits a backyard, and why a fast broiler cannot be kept as a normal chicken.
What "Dressed Chicken" Means in the Philippines
Dressed chicken is a bird slaughtered, plucked and eviscerated, sold whole and ready to cook. What separates it from live and from cut-up parts, what the weight loss is, and how to buy it safely.