Texas Bresse Have Been Discontinued
We’ve been working with our Bresse for 3 years. Last year we culled very heavily, down to the several roosters and 10 or so hens that had the basic Bresse type. At the time we culled, we found that many of them had “tufts”. At that point we began to suspect that some white Ameraucana had been bred into them in order to strengthen the blue leg color.
Many of the chicks that have hatched this year have not had blue legs, and several are showing a splash coloration — black on white. This week we have started to get green eggs from them, which confirms our suspicion that that we do not have good genetics.
As a consequence, we are discontinuing the sale of our Bresse.
We are talking with a potential breeder who is looking into getting birds with verifiable genetics, so we may be able to offer them again in the future.
From the Bresse region of France comes what has been acclaimed as the best tasting chicken in the world—the Poulet de Bresse. As soon as they are able, the young Bresse are started on pasture. They are raised on pasture for 4 to 4 ½ months. Fed a lower-protein feed, they are encouraged to forage for their own protein in the form of bugs and grubs. In France, they are served with their head and steel blue legs intact, as a sign of authenticity. They are raised in small flocks, and each bird presented for sale is banded with a metal band with the name of the producing farm. According to the French, only birds produced in the Bresse region of France can be accurately called “Bresse.”
The Texas Bresse have not lived up to our expectations for this breed, so we have discontinued them.
(Click to enlarge photos.)
AT A GLANCE
- Moderate layers of cream-colored eggs
- Dual-purpose, for meat and eggs
- Friendly, calm disposition
- 5 1/2 to 6 pound cocks
- 5 to 5 1/2 pound cockerels
- 4 1/2 to 5 pound hens
- Selectively bred for 1 year
- Breeder: Claborn Family Farms