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White muscovies for meat?

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Author Topic: White muscovies for meat?  (Read 1059 times)
lulu
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« on: January 17, 2010, 07:51:32 pm »

I'm planning to get some muscovies to raise for meat. I've heard that dark colored birds are harder to pluck clean because of dark pin feathers and have been advised to get white birds. What do you all think? Are white birds easier to clean? Should I not worry about the color? Is skinning easier and faster? If I want to sell birds do I need to have the skin on?
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Cathy
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« Reply #1 on: January 18, 2010, 11:34:20 am »

The only issue I think you might run into is that I have been told that "ethnic" people tend to prefer a dark bird and western world people prefer the white.  I have no personal experience as I took all of my cull birds to a meat buyer and he bought them all regardless of color.

I do agree that they would probably provide a cleaner appearing carcass.  I do not know which would sell better as some people prefer skin on and some off.  Personally, I would be a skin on type of person. 
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The information I have provided in this message is based on my own personal experiences, the experiences of others who have shared their experiences and knowledge with me, and a dash of opinion thrown in for extra flavor.  Your mileage may vary! Shocked)
lulu
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« Reply #2 on: January 19, 2010, 07:05:40 am »

Thanks, Cathy. I guess I'll try some of each and see how it works out.
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Cathy
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« Reply #3 on: January 20, 2010, 07:55:15 am »

Not much help, I know!
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The information I have provided in this message is based on my own personal experiences, the experiences of others who have shared their experiences and knowledge with me, and a dash of opinion thrown in for extra flavor.  Your mileage may vary! Shocked)
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