North Star Farms White American Bresse Hatching Eggs

North Star Farms Hatching Eggs — Clean, Fresh, Ready to Set

These are the same beautiful eggs that are hatched at North Star Farms. They’re fresh (less than 24 hours old) when collected and clean—but not washed to keep the natural protective bloom.

How to Handle Your Eggs

• Let them rest: When your box arrives, place eggs pointy end down (large end up) in a carton and leave them still for 24 hours before putting them in the incubator.

• Be gentle: Turn slowly if needed. Don’t shake. Keep out of direct sun and cold drafts.

• Do not wash: Washing removes the natural coating that helps keep germs out.

Incubation Settings (What North Star Farms Uses)

• Temperature: 99.5°F

• Humidity: 45%
  Use these settings from set to hatch for steady, even development.

Farm Tip (Optional)

North Star Farms has had great results adding a small amount of household 3% hydrogen peroxide to the water trays:

• Lockdown/Hatcher stage: add 1 cup to the water tray.

• Regular incubation: add 3 tablespoons per 1/2 gallon of water.
  Always keep trays clean and follow your incubator’s manual.

After They Hatch

• Move chicks to a warm, dry, paper-lined brooder about 6–12 hours after hatch.

• Esparce pienso de inicio para que aprendan a picotear.

• Ofrece agua fresca de inmediato.

• Start chick grit on day 3 if you give treats.

How North Star Farms Packs & Ships

• Los huevos se colocan con el extremo pequeño hacia abajo, bien acolchados y ajustados.

• They have extensive shipping experience, but shipping can still be rough.

Important Policy (Please Read)

• Hatch rates can’t be guaranteed.

• All sales are final. No refunds or replacements.

• By purchasing, you accept all risk, including shipping (boxes can be dropped or air sacs may detach, even with careful packing).

Qué recibes

• Names: American Bresse, White American Bresse, and Gauloise are the same U.S. type—descended from France’s Bresse Gauloise (the protected French name can’t be used here).

• Procedencia: Estas aves provienen de North Star Farms, que ha mantenido una línea cerrada, enfocada en carne durante más de 8 años, descendiente originalmente de la primera importación de Greenfire Farms (otras personas mezclaron importaciones posteriores).

• Selection goals: hens that lay 5–6 eggs/week and table birds that finish around a 5 lb carcass at 22–23 weeks after a 2-week milk-soaked feed finish. Typical growth target: cockerels ~5 lb live at 16 weeks.

• Tipo y aspecto: criados para el tipo comercial/cárnico: más robustos, cuerpo ancho, patas/muslos más pesados, conservando la calidad clásica de la carne Bresse (no es un sustituto del Cornish-cross).

• Sabor y textura: diferente a Cornish/CX/Rangers—carne tierna y ligeramente veteada al finalizar, huesos más ligeros, textura firme pero fina. Excelente para comer entre 8–12 semanas; hacia ~22 semanas los machos están llenos, con grasa mantecosa y piel crujiente—perfectos asados, a la parrilla, en freidora de aire, enlatados o en sopas.

• Eggs: mostly cream to light peach, often large to jumbo, sometimes speckled.

• Color groupings: same genetics sorted at hatch by down color—Abigail (very white fuzz, dark blue adult legs), Gem (warmer/yellow cast, lighter legs), Daniel (legacy red-dusting/leg throwbacks; typically sold for meat or non-color homes).

• Label: Offered under North Star Gauloise®, their trademark, to distinguish these birds from the broad “white American Bresse” label used elsewhere.