The 7 Best Meat Chickens for Your Homestead

What are the best meat chickens to raise? There are a lot of different breeds out there to choose from, each having its own pros and cons. It can be overwhelming, and the last thing you want to do is invest in a breed and end up disappointed.

Some breeds grow fast and inexpensively, yet they can be weak and kinda gross (bleh!). Others grow slowly and are more “natural,” but they can be harder to house and cost an arm and a leg to raise. 

We’ve been raising meat chickens since 2016 and have learned A LOT along the way. In this article, I’ll help you figure out what your goals are and what meat chicken breed is best for your homestead. 

What to Consider When Selecting Meat Chickens

Not all meat chickens are created equal! Some excel at growing super fast and keeping the feed bill low, while others are more apt to forage and have more flavorful meat. Here’s everything that you need to consider before picking the breed for your homestead.

Hybrid Broilers vs Dual-Purpose Breeds

While both broilers and dual-purpose chickens can be used for meat, they are quite different from each other. Let’s break them down!

Hybrid Broilers

A broiler is a hybrid, which means they were developed by combining multiple breeds to create something new (like a “mutt” in the dog world). This combination results in a very fast-growing and “meaty” chicken compared to their lean layer counterparts. 

The major positive of broiler hybrids is that they have a very efficient feed conversion by putting on 1 lb of weight for every 2-3 lbs of feed consumed. This means much lower feed costs for you! They also finish out fast (6-16 weeks, depending on the breed and sex) and have a meaty carcass while growing uniformly.

The major negative is that this breed combination is a highly-protected secret. You will be dependent on a commercial hatchery to obtain chicks, and you cannot breed them together to continue to create more chicks. You can try, but you’ll end up with a completely different bird that likely won’t perform as well. Plus, broilers typically won’t survive to maturity for breeding, anyway.

Dual-Purpose Breeds

Dual-purpose breeds are what humans have been eating for centuries before hybrid broilers were invented in 1930s30’s. They are simply large-sized, purebred chickens that are used for both eggs and meat (hence, their dual purpose!). 

Most layer chickens are lean because they put their energy into making eggs (not meat). Dual-purpose breeds stand out due to their large size, making them useful for both eggs and meat. The young hens are typically kept for egg production, while the roosters (and retired hens) are sent to the dinner table. 

The big con against dual-purpose breeds is that while they can serve both purposes, they don’t do either particularly well. They aren’t typically very efficient egg layers, nor very efficient at converting feed into meat. Plus, they take a lot longer to mature (16-24 weeks). You’ll spend quite a bit more, in the end, raising these.

What do we do on our homestead?

We prefer to keep different types of chickens around that excel at what they are designed to do. I’ve given up on the middle-ground dual-purpose chickens, personally. 

We keep efficient and lean layer breeds for eggs and slower-growing broilers for meat (more on this later!). This works well for us and keeps the costs down.

Time to Market Weight

Are you in a rush to get meat in your freezer, or would you rather take your time the old-fashioned way? 

While the old-fashioned way is a nice thing to consider, a slower-growing bird eats more feed ($$$) and requires care for a longer period (time is money). Additionally, a longer waiting period comes with an increased risk of something happening along the way (illness, predators, etc.).

On the other hand, a slower-growing chicken results in more time on pasture. And more time on pasture means more opportunity for nutrient-dense meat (vitamins D and E, plus a better omega 6:3 ratio). 

How long does it take?

• Fast: Dual-purpose breeds (16-24 weeks)
• Faster: Ranger broilers (10-16 weeks)
• Fastest: Cornish Cross broilers (6-8 weeks)

*Keep in mind that females take longer to reach market weight than males! So, if you’re in a rush, order all males.

Skin Color

Did you know that chickens come in a variety of skin colors? When it comes to eating a skin-on chicken leg for dinner… you might want to consider this point! Of note, skin color doesn’t affect the taste at all

What colors are there?

• White: Bresse, Orpington
• Yellow: Ranger broilers, Cornish Cross, Cornish, Cochin
• Pinkish: Catalana
• Black: Silkie, Ayam Cemani

Sometimes, you just get a surprise! These are all Red Rangers, but one of them happened to have black skin! The meat itself even had a black tint to it. It was delicious!

The 7 Best Meat Chicken Breeds

We’ve come to the fun part! Let’s chat about and compare the 7 best meat chicken breeds out there so you can identify the best one for you and your homestead.

#1: Rangers (hybrid broiler)

Rangers are a hybrid broiler, however, they don’t grow quite as scary-fast as the traditional Cornish Cross (which we’ll talk about in a minute) and hus, don’t carry as many risks. I view them as a happy medium between the Cornish Cross and dual purpose breeds. 

They come in a variety of colors (red, grey, and white), have yellow legs and skin, and typically finish out in 10-16 weeks. They can be found under many names: Red Rangers, Rudd Rangers, Big Red Broilers, Freedom Rangers, Red Meat Maker, and so on.

We’ve been raising them since ,2016 and I’ve been very impressed with them each year. They are hardy, fairly active foragers, and delicious! You can see the breakdown of our costs when raising them in my article: Why You Should Raise Red Ranger Chickens. 

Ready for processing:

10-16 weeks (males finish out faster than females)

Size:

6-8 lbs (live weight)

Pros:

• More economical to raise (they put on 1 lb of weight for every 3 lbs of feed consumed) compared to dual-purpose breeds
• Meat is more flavorful and nutrient-dense than the Cornish Cross
• Moderate amount of edible meat at 70% of live weight
• More proportional than the Cornish Cross with more dark meat (yum!)
• Fairly sedentary and doesn’t need much space
• Very docile and easy to work with
• Better foragers and less feed driven than Cornish Cross (feed can remain in their space 24/7)
• Less prone to health issues and more weather-tolerant than Cornish Cross

Cons:

• More feathered and has underlying hairs compared to the Cornish Cross
• Less economical to raise compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross
• Are a hybrid (needs to be purchased from a commercial hatchery)
• Not kept for egg production

#2: Kosher King (hybrid broiler)

The Kosher King is a newer breed to the meat chicken world, but its growth patterns are pretty similar to the classic Rangers that we discussed above. The difference is that the Kosher King hybrid is created by crossing breeds like the Barred Rock and the Sussex. You can definitely see the Barred Rock come through in their coloring!

They are robust birds, are great foragers, and are an all-around great choice for those wanting to raise pastured meat birds. I think their coloring is quite neat and is a fun change from the typical white or brown meat birds, however, the dark feathers may result in a less than pristine bird after plucking.

Ready for processing:

10-16 weeks (males finish out faster than females)

Size:

6-8 lbs (live weight)

Pros:

• More economical to raise (they put on 1 lb of weight for every 3 lbs of feed consumed) compared to dual-purpose breeds
• Meat is more flavorful and nutrient-dense than the Cornish Cross
• Moderate amount of edible meat at 70% of live weight
• More proportional than the Cornish Cross with more dark meat (yum!)
• Fairly sedentary and doesn’t need much space
• Very docile and easy to work with
• Better foragers and less feed driven than Cornish Cross (feed can remain in their space 24/7)
• Less prone to health issues and more weather-tolerant than Cornish Cross
• Dark feathers make them less attractive to aerial predators

Cons:

• More feathered and has underlying hairs compared to the Cornish Cross
• Dark feathers may result in a “less clean” look once plucked
• Less economical to raise compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross
• Are a hybrid (needs to be purchased from a commercial hatchery)
• Not kept for egg production

#3: Sasso (hybrid broiler)

The Sasso broiler originated in France but recently entered the meat bird scene in the USA a few years ago. They offer a longer keel compared to traditional broilers, which gives them a more “natural” look for those who are looking to break away from the Cornish Cross. 

They are red-colored hybrid broilers but display a barring pattonn to their feathers, which gives them a distinct look. As far as growth rate, they are slower growing hybrid broilers, similar to the Rangers and Kosher King discussed above. They may have a slightly more “lean” look due to their long keel.

Ready for processing:

10-16 weeks (males finish out faster than females)

Size:

6-8 lbs (live weight)

Pros:

• More economical to raise (they put on 1 lb of weight for every 3 lbs of feed consumed) compared to dual-purpose breeds
• Meat is more flavorful and nutrient-dense than the Cornish Cross
• Moderate amount of edible meat at 70% of live weight
• More proportional than the Cornish Cross with more dark meat (yum!)
• Fairly sedentary and doesn’t need much space
• Very docile and easy to work with
• Better foragers and less feed driven than Cornish Cross (feed can remain in their space 24/7)
• Less prone to health issues and more weather-tolerant than Cornish Cross
• Dark feathers make them less attractive to aerial predators

Cons:

• More feathered and has underlying hairs compared to the Cornish Cross
• Dark feathers may result in a “less clean” look once plucked
• Less economical to raise compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross
• Are a hybrid (needs to be purchased from a commercial hatchery)
• Not kept for egg production

#4: Cornish Cross (hybrid broiler)

Our list wouldn’t be complete without the popular Cornish Cross, which is created from breeds like the White Plymouth Rock and White Cornish. This is the only breed that you’ll ever find in the grocery store, and even at many small, local farms, because they are so economical to raise and finish out FAST (only 6-8 weeks!). 

Joel Salatin calls them “race car chickens” because they grow freaky fast and crash hard if anything in the slightest goes wrong. They are often raised in confinement so that the conditions can be tightly controlled to ensure their survival. They can be raised on pasture but will need close monitoring.

They put on an amazing 1 lb for every 2 lbs of feed eaten, but it comes at a cost. They can end up with heart attacks and broken legs due to their rapid growth. They can’t grow feathers fast enough, so they are often bare in spots. Lastly, they are so feed-driven that they don’t forage much compared to slower growing broilers and dual-purpose breeds.

Ready for processing:

6-8 weeks

Size:

6-8 lbs (can get much larger, if allowed)

Pros:

• They have very large breasts and finish FAST
• Minimal feathering and underlying hairs (easy to pluck)
• Very docile and easy to work with
• Highest amount of edible meat at 75% of live weight
• Economical to raise (they put on 1 lb of weight for every 2 lbs of feed consumed)
• Sedentary and don’t need much space

Cons:

• Feed should be removed every night to prevent overeating
• Prone to leg and heart problems (due to rapid growth)
• Breed for climate-controlled housing and not very hardy in the outdoor elements
• Will need a predator-proof structure to protect them
• Very feed-driven and less prone to foraging
• Must be butchered immediately when they hit market weight, otherwise, they can develop bone ailments or die of heart failure
• White coloring makes them attractive to aerial predators
• Are a hybrid (needs to be purchased from a commercial hatchery)
• Not kept for egg production

#5: Bresse (dual-purpose)

The Bresse chicken originates from France but is rapidly becoming popular in the United States. They are often pricey and sold out! They have white feathers and steel blue legs. Bresse chickens will provide a fairly meaty carcass in just 16-20 weeks (impressive for a dual-purpose breed!) while also providing 4-5 eggs per week once mature.

It is said that the Bresse chicken produces the best-tasting meat that is also marbled, similar to beef. However, they are a smaller bird than broilers at only 4-7 lbs (live weight). They are easy to raise, forage well, and have a good disposition. 

Ready for processing:

16-20 weeks

Size:

4-7 lbs (live weight)

Pros:

• Balanced proportion of white meat to dark meat
• Meat is more flavorful due to their age and more time on pasture (can be a con, for some)
• Better foragers and less feed-driven than broilers (feed can remain in their space 24/7)
• Finish out faster than most dual-purpose breeds
• Can be raised with layers and free-range without a dedicated chicken tractor
• Less prone to health issues than broilers
• More weather tolerant than broilers
• Are a purebred and can be reproduced on the homestead
• Good for egg production (200 cream eggs/year)

Cons:

• Less economical to raise compared to broilers (they put on 1 lb of weight for every 4 lbs of feed consumed)
• Lowest amount of edible meat at 65% of live weight
• Meat can be tougher and leaner due to being more active and older at processing time
• They are a smaller bird (only 4-7 lbs)
• More feathered and has underlying hairs compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross
• White coloring makes them attractive to aerial predators
• Can be expensive and hard to find

#6: Barred Rock (dual-purpose)

Barred Rocks are an all-around rockstar when it comes to homesteading. They are good egg layers (250 eggs/year) for a dual-purpose breed while also providing a decent-sized bird for butchering at 7-9 lbs once they hit 20-22 weeks. Plus, they were developed in the United States, which is always a plus.

They are cold-weather tolerant and will continue to lay eggs throughout the winter. They are a beautiful sight foraging on any property with their barred feathers. They are docile and calm in nature but not quite as friendly as the Orpingtons.

Ready for processing:

20-22 weeks

Size:

7-9 lbs (live weight)

Pros:

• Balanced proportion of white meat to dark meat
• Meat is more flavorful due to their age and more time on pasture (can be a con, for some)
• Better foragers and less feed-driven than broilers (feed can remain in their space 24/7)
• Can be raised with layers and free-range without a dedicated chicken tractor
• Less prone to health issues than broilers
• Very docile and easy to work with
• More weather tolerant than broilers
• Are a purebred and can be reproduced on the homestead
• Great egg production (250 eggs/year)

Cons:

• Less economical to raise compared to broilers (they put on 1 lb of weight for every 4 lbs of feed consumed)
• Lowest amount of edible meat at 65% of live weight
• Meat can be tougher and leaner due to being more active and older at processing time
• Slower to mature than broilers and Bresse dual-purpose chickens
• More feathered and has underlying hairs compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross

#7: Orpington (dual-purpose)

Orpingtons are decent meat birds that also lay well (220 brown eggs/year). They have pinkish-white skin and are plump and juicy. They are also good foragers and very docile. Orpingtons are a cold hardy breed, which can come in handy if you live in a cold climate like me!

The Orpington comes in a variety of co,lors such as white, chocolate, silver, blue, buff, and lavender. The hens are known to go broody, which is a blessing if you want to reproduce chicks every year. 

Ready for processing:

20-22 weeks

Size:

8-10 lbs (live weight)

Pros:

• Balanced proportion of white meat to dark meat
• Meat is more flavorful due to their age and more time on pasture (can be a con, for some)
• They can get as large as broilers (8-10 lbs)
• Better foragers and less feed-driven than broilers (feed can remain in their space 24/7)
• Can be raised with layers and free-range without a dedicated chicken tractor
• Less prone to health issues than broilers
• More weather-tolerant than broilers
• Very docile and easy to work with
• Are a purebred and can be reproduced on the homestead
• Good egg production (220 brown eggs/year)

Cons:

• Less economical to raise compared to broilers (they put on 1 lb of weight for every 4 lbs of feed consumed)
• Lowest amount of edible meat at 65% of live weight
• Meat can be tougher and leaner due to being more active and older at processing time
• Slower to mature than broilers and Bresse dual-purpose chickens
• More feathered and has underlying hairs compared to the Cornish Cross
• They don’t grow at a uniform rate as well as the Cornish Cross

Where to Buy Meat Chickens

Meat chickens are typically always purchased as day-old chicks and then raised by you until they reach butcher weight. Where do you get them from? There are a few different options – let’s jump in!

Hatchery

Ordering straight from a hatchery is the most common place to buy meat chicks and where we get ours from every spring. They get shipped in the mail shortly after hatching and arrive at your local post office the next day.

Pros:

• Many breeds to choose from
• Can (usually) select gender
• Can select a delivery day
• Can buy in large quantities (100+ chicks)
• Inexpensive

Cons:

• Can sell out quickly – order early!
• Risk of chicks arriving weak or dead in the mail
• Have to meet the minimum chick order for them to be able to ship (there needs to be enough chicks so that they can keep each other warm in transit)

**TIP: Always order from whichever hatchery is located closest to you. That means a shorter trip for your chicks! 

Local Feed Store

Have a feed store nearby? You can pick them up there, too! You can either just swing by and see what they have available, or some feed stores will let you reserve chicks ahead of time.

*Of note: the feed store doesn’t hatch them themselves, so if you’re trying to avoid the big hatchery business model, going this route doesn’t help. They get the chicks mailed to them in bulk from a commercial hatchery and then sell them off themselves.

Pros:

• Guaranteed live chicks
• You can pick them out yourself (usually)
• Pick-up times are more flexible than at the post office
• Inexpensiv,e and they are sometimes on sale
• No minimum orders

Cons:

• Chicks can be weak or sick if the store doesn’t care for them well
• Can be picked over
• No guarantee that they’ll be available unless they allow order reservations
• Limited breed selection
• Only available during peak months
• Often only available in smaller numbers

Local Breeder

This is a great, sustainable option if you’re planning on raising purebreds like Bresse, Barred Rock, or Orpingtons. True broiler breeds like Rangers and Cornish Cross are hybrids and cannot be reproduced outside of large hatcheries.

Pros:

• Support local, small businesses
• The birds are adapted to your local climate
• Healthier birds (less stress from shipping)
• A more ethical choice than large, commercial hatcheries

Cons:

• More expensive
• May have to drive hours away to locate one
• Limited breed options
• No options for true hybrid broilers
• Likely only offer smaller order numbers

Options:

• Poultry Breeder Directory
• The Flock Directory
• American Poultry Association
• Still coming up short? Look on Craig’s List or ask around in local Facebook chicken groups!

Yourself!

If you want to raise heritage breeds, you can totally breed and hatch them yourself! All you need is a good set of breeding stock (or fertile eggs sourced locally) and an incubator. Check out my article The 8 Best Egg Incubators to snag the best one!

Pros:

• Full control over the quality of your birds
• True self-sufficiency

Cons:

• Maintain a set of breeding stock year-round (can get expensive)
• Invest in an incubator (or multiple broody hens!)
• No option to raise hybrid meat bird breeds
• Likely unable to produce a large number of chicks at once unless you keep a large number of breeding stock 

Want More Information on Raising Meat Chickens?

Then you’ll definitely want to check out my course, “Raising Pastured Meat Chickens: From Chick to Drumstick!” In my course, I cover everything you’ll need to know to raise them well, what supplies you’ll need, and how to process them humanely (including videos!). Enroll for 10% off with my code THRD10!

FAQ About Raising Meat Chickens

Can any chicken be a meat chicken?

Technically, yes, you can eat any chicken. However, the breed and age of that chicken will determine how “meaty” it is for a meal.

• Layers are known to be lean and put their energy into making eggs, so they are best used for soup.
• Broilers and dual purpose breeds are bigger and meatier, making them great for the BBQ or roasting in the oven.

Is it worth raising chickens for meat?

Absolutely! Once you have your meat chicken infrastructure set up, they are quite easy to care for. We only spend 5 minutes a day topping off feed, and water, and moving our chicken tractor to a fresh spot of grass. It is a great step to being more self-sufficient while also saving money. 

What chickens are best for meat and eggs?

The best chickens for both meat and eggs are dual-purpose breeds like Orpingtons. They are heavy birds that are suitable for meat while also laying eggs. However, they don’t do each particularly well. My favorite is to raise dedicated egg chickens and dedicated meat chickens and let them excel at what they do best.

What is the fastest-growing meat chicken?

The fastest-growing meat chicken is by far the Cornish Cross. They reach market weight within an astounding 6-8 weeks. However, this fast growth comes with a catch. They are prone to leg issues and heart attacks. Plus, with less time out on pasture, fewer nutrients are going into your food.

Other Articles You’ll Love:

• Why You Should Raise Red Ranger Chickens
• How to Make a Predator Proof Chicken Tractor
• The 5 Best Chickens for Meat and Eggs (Dual Purpose Breeds)
• Raising Baby Chicks – A Beginner’s Guide

*Information in this article was referenced from personal experience and/or from the following two books: Pastured Poultry Profits and Storey’s Guide to Raising Chickens, unless otherwise noted.