Meat birds: mortality, cost per bird and per pound

Cost of production → Meat birds shows each meat flock:

• Heritage turkeys (Bourbon Red, Narragansett…) are compared with heritage ranges: about 70–78% dressed yield, 4–5.5 lb of feed per lb live and 8–15% losses on pasture, instead of the Broad Breasted 76–82%, 2.8–3.6 and 5–10%. Name a product "Heritage Turkey" (or after the breed) and their processing days go to it.
• Mortality — birds lost, compared with what's typical (3–8% for meat chickens on pasture, 5–10% for turkeys).
• Cost per bird raised and per bird started.
• Feed per bird and feed conversion (lb of feed per lb of live weight) once you weigh a few birds, compared with what's typical for the species on pasture: chickens 2–2.8, turkeys 2.8–3.6, ducks 2.7–3.3.
• Cost per lb dressed, using your processing records or the typical dressing yield for the species.

Losses above typical are highlighted. Check brooder heat, water, leg problems and predators.