Heritage Poultry Flock Breeding and Management, Part 1

Heritage poultry breeding isn’t nostalgia—it’s a disciplined, data-driven path to better birds and better outcomes. In Part 1 of this deep-dive, Frank Reese, Jr. joins Carey Blackmon and Jeff Mattocks to unpack what “heritage/standard-bred” really means, how USDA recognizes certified standard-bred labels, and why the American Poultry Association’s Standard matters on the farm and in the marketplace. We cover picking your purpose (meat, eggs, or both), matching breeds and lines to goals, and the real-world economics of selling eggs, processing birds, and staying solvent. 

You’ll hear practical guidance on breed/line selection (New Hampshires, Barred Plymouth Rocks, Delawares, Wyandottes, Buckeyes, Jersey Giants, Brahmas), realistic timelines and dress weights for frying vs. roasting birds, why roosters drive egg-production genetics in their daughters, and how to source from local breeders who select for utility—not just feathers. We also dig into maintaining a line without “chasing crosses,” culling with purpose, and building a small, sustainable program that pays its own way.

Key takeaways
• Define & defend “standard-bred/heritage” using APA standards and accepted definitions
• Start with outcomes: eggs to offset feed vs. meat sales vs. both
• Dual-purpose classics that still perform—and what to ask breeders about their selection goals
• Processing economics 101: when small-scale works (and when to pivot)
• Linebreeding, selection, and culling: how to actually improve year over year
• Part 2 drops next Tuesday—subscribe so you don’t miss the conclusion

Listen to this episode at www.thepoultrykeeperspodcast.com

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