OK, I guess pets could be considered livestock, but that isn't what I mean.
I mean livestock to produce protein for eating; poultry, beef critters, goats, sheep, whatever. You get the idea. Just kick it around.
I'll start it.
Last Easter, BTW, that timing wasn't planned it just happened, we got 25 Buff Orpington chickens (straight run [unsexed chicks] ). Actually we bought 50, but split the 50 with a friend. Out of that we got 9 layers, and kept 2 roosters. The others I butchered. The hens began laying in late September thereabouts, and have been laying right along. During warm weather we'd get between 4-7 eggs a day, there was a drop off in egg production during the winter to maybe 1/2 to 2/3s that rate. During warm spells it picks up again.
Since these birds are heritage birds, the breed is an all purpose bird circa 1900, they should go broody and hatch chicks to keep the cycle going. That means more hens for replacement layers when that's required, and more cull birds for meat, whichever birds we don't want passing on their genes. Next winter I'd like to keep at least 10-12 hens, and 2 roosters works OK if they get along passably.
More on roosters: We have a dominant rooster and one that the dominant rooster doesn't like to give "ground space" to. The lesser rooster stays on the roost and on a small walkway, but he actually gets pampered by me. He was my buddy before being cooped up for the winter. He just gets less satisfaction from the hens, but gets his treats delivered. Our birds have it pretty good.
Back to the story... The butchered birds have meat so unbelievably delicious there is no comparison to store bought chicken. We haven't been able to buy a factory bird since we tasted our chickens. We're just not accustomed to chicken w/o flavor or texture. Excuse me... we still like KFC, but that has flavor because of the herbs and spices, not because of the chicken.
Oh, and the eggs... until you have a really fresh egg from hens with good feed, you haven't really had an egg. In the summer, the egg yolks are orange, not yellow. And when fried the yolks are like little balls stting in the white, and they taste really good. This isn't really important, but a characteristic of the eggs. You almost need a chisle to open them. OK, that's an exaggeration, but they do have pretty tough shells. Much thicker and tougher shells than eggs from the egg factories.
OK, so what do you have for livestock? Tell us about it, take it where ever you want it to go.
I mean livestock to produce protein for eating; poultry, beef critters, goats, sheep, whatever. You get the idea. Just kick it around.
I'll start it.
Last Easter, BTW, that timing wasn't planned it just happened, we got 25 Buff Orpington chickens (straight run [unsexed chicks] ). Actually we bought 50, but split the 50 with a friend. Out of that we got 9 layers, and kept 2 roosters. The others I butchered. The hens began laying in late September thereabouts, and have been laying right along. During warm weather we'd get between 4-7 eggs a day, there was a drop off in egg production during the winter to maybe 1/2 to 2/3s that rate. During warm spells it picks up again.
Since these birds are heritage birds, the breed is an all purpose bird circa 1900, they should go broody and hatch chicks to keep the cycle going. That means more hens for replacement layers when that's required, and more cull birds for meat, whichever birds we don't want passing on their genes. Next winter I'd like to keep at least 10-12 hens, and 2 roosters works OK if they get along passably.
More on roosters: We have a dominant rooster and one that the dominant rooster doesn't like to give "ground space" to. The lesser rooster stays on the roost and on a small walkway, but he actually gets pampered by me. He was my buddy before being cooped up for the winter. He just gets less satisfaction from the hens, but gets his treats delivered. Our birds have it pretty good.
Back to the story... The butchered birds have meat so unbelievably delicious there is no comparison to store bought chicken. We haven't been able to buy a factory bird since we tasted our chickens. We're just not accustomed to chicken w/o flavor or texture. Excuse me... we still like KFC, but that has flavor because of the herbs and spices, not because of the chicken.
Oh, and the eggs... until you have a really fresh egg from hens with good feed, you haven't really had an egg. In the summer, the egg yolks are orange, not yellow. And when fried the yolks are like little balls stting in the white, and they taste really good. This isn't really important, but a characteristic of the eggs. You almost need a chisle to open them. OK, that's an exaggeration, but they do have pretty tough shells. Much thicker and tougher shells than eggs from the egg factories.
OK, so what do you have for livestock? Tell us about it, take it where ever you want it to go.
That just infuriates him even more. Goats will live a long time. 
so i'm a little skeptical. I will check out that site though because now that you've mentioned it if i want to get some more itll have to be before the summer comes.
