In Part 2 of our Heritage Poultry Flock Breeding & Management series, master breeder Frank Reese, Jr. dives into the practical realities of keeping true utility strains going—how many hens you need to maintain genetic diversity, when to share bloodlines with trusted partners, and how hens vs....
In Part 2 of our Heritage Poultry Flock Breeding & Management series, master breeder Frank Reese, Jr. dives into the practical realities of keeping true utility strains going—how many hens you need to maintain genetic diversity, when to share bloodlines with trusted partners, and how hens vs. roosters influence different traits (hens driving body size and skeletal/health; roosters shaping egg production and plumage pattern). We also talk through the business side: define your market before you build, know your state/federal rules, budget for testing and processing, and price realistically.
Frank contrasts heritage strains with modern industrial hybrids (and why extreme selection for only meat or only eggs harms longevity and fertility), then gets delightfully hands-on about how to cook heritage birds—why older cookbooks (pre-1950) and pressure-frying/low-and-slow methods matter for flavor and tenderness. If you’re sourcing stock, he highlights Good Shepherd partners (NJ/PA, NE) and offers timeless advice: pick a breed you love, study the APA Standard, and learn from dedicated breed clubs so you can breed forward without “chasing crosses.”
You can listen to this episode at www.thepoultrykeeperspodcast.com
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