CHAPTER IV 

 THE MEAT BREEDS 



The meat breeds include a number of very similar types 

 and varieties, characterized by their large frames or skeletons. 

 Their ability to put on a mass of flesh is their chief commercial 

 advantage. The meat of these birds is always of fine quality, 

 owing to their slow growth and quiet disposition, and at 

 maturity is very tender. The whole body is plump, but 

 most of the flesh is on the breast, thighs and back (Fig. 39). 

 When yoimg these birds are rather rangy and ungainly 

 looking, because their bones are so long and large, but at 

 maturity they become fleshy all over and very plump. Birds 

 of this group are common in the roaster district of Massa- 

 chusetts, and the capon district of New Jersey. 



CHARACTERISTICS OF THE MEAT BREEDS 



Size and Appearance. — The birds of this group are of 

 large size and heavy in weight, the Brahma being the largest 

 of all our domestic birds, and the leader in this group. They 

 are loosely feathered, which gives them a full, rounded appear- 

 ance. The Cochin's feathers are exceedingl}' loose, often 

 extending as far as four inches from the body. Most of 

 the breeds in this group are distinguished by feathered shanks, 

 and in China and Asia, where the majority of them originated, 

 this development was, doubtless, for their protection. The 

 Asiatic breeds look extremely clumsy and awkward. They 

 have, apparently, very short legs, but this dumpy appear- 

 ance is the somewhat exaggerated effect of their thick feather- 

 ing, and because their breasts often droop low down from 

 being so fleshy. The general appearance of the heavy meat 

 breeds is much like that of a ball of feathers (Fig. 40). 

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