Does anyone have backyard/small flock experience raising these for their own use? I have seen another thread here on the topic, but it wasn't overly complimentary:
That however, was focused on the production level. I actually like a little flexibility on when processing day comes, as I may have to get them done at a local processor due to limited time. I'm also more interested in the meat flavor/quality for a homestead than I am purely in conversion rates.
Here's the Hatchery's link: https://www.mcmurrayhatchery.com/chefs_choice_red_broiler.html
They're a little more pricey than a lot of alternatives, so I figured best to get feedback before committing.