Meatiness

[Carm]

What are your thoughts on the carcass qualities of an orpington? My first priority is exhibition quality. But the more I handle them, the more I question their meatiness. They are good sized birds weight wise. I have learned to weigh them as some of the fluffy ones can fool you. Does anyone sell their extra birds as processed table birds? Are some lines better than others? Is it something to breed for? Should I leave meat production to the meat breeds and crosses? Is it just my birds that seem this way?
Thanks

[d12chandler]

A orpington is not a cornish rock, but I would think chicken meat would be the same. I gave 2 guys some of my
culls last year. They kept the females for layers and they butchered the males. They did feed them some corn
for a few weeks before butchering. They said the live birds would weight 7 lbs and they were very good. One
said his wife fried them like fried chicken and they was tender. I have never butched any to know.

[gayle]

We always try to stick with the meaty birds, like no sharp keels. Also we try to stick with the birds that have width in the back/rear as well as the front. Their frames can usually pack on the meat. Like one person put it, you don't want to put a Cadillac body on a Volkswagen frame. Any bird which is light in wt or appears to be pinched in the rear we try to avoid putting in the breeding pins.
But then again some birds get so big they have to be put on a diet.