Renegade Mini Aussies

Renegade Mini Aussies

American Bresse Chickens, Chicks, and Hatching Eggs

Photos and more details to come soon!

The American Bresse (which sounds like “Bress”) chicken has many unique traits. Besides the blue coloration of thier feet, bresse birds are widely known for their excellent tasting meat. The American bresse comes in four colors, white, blue, black and splash. The Amercican white bresse is stictly for meat and egg production. When grown the white bresse will weigh on average around 6 to 7 lbs.  American Bresse are know to be able during the fattening process to produce a marbling effect just like beef.  This makes the most succulent, juicy, firm but tender meat imaginable. Along with the marbling effect, bresse have an intense flavor that leaves you begging for more. Bresse are a far cry from the bland chickens currently being put on our tables.

Besides being widely known for thier meat, bresse chickens are also excellent egg layers. When fed the right mixture of food a bresse hen in her prime can lay up to 250 eggs per year per hen. Bresse hens lay a large golden brown egg. 

Bresse chickens were first imported from France in 2011 into the United States . All bresse chickens in the U.S. are called American bresse due to import restrictions. 

Bresse chickens are very expensive in France, commanding a high premium over other fine poultry in the region. One bresse hen in France can cost up to $200.00 U.S. dollars. 

Bresse chickens are not what you are used to eating at the store. Most store bought chickens are White rock and cornish crosses. These birds are poplar in supermarkets because of their rapid growth rate. More often than not, these birds are ready to be processed in as little as 6 to 8 weeks. Bresse chickens taste nothing like the genetically modified meat most Americans are used to eating.

and other poultry

Coturnix Quail

What Makes The Bresse Chicken Different?

The Bresse has a genetic lineage that allows them to metabolize their food in a unique way which helps to create a different flavor as well as meat, and fat, growth pattern.

Additionally, the meat-to-bone ratio is vastly different from traditional meat chickens because their bones are quite thin and dainty.