We have butchered barred rocks for meat. We have been very pleased with them. We raised the roosters to about 9 months old. You get a really nice size carcass that way. I have never seen any difference whatsoever in skin color or feather color in the birds we have butchered, other than silkies having black skin, the finished carcasses all look about the same. If you pluck any breed at the wrong time of feather development, it will be a pain , but the white still have those feathers, just not so visible. Trial and error , figure out the timing depending on what you raise. The rock roos don't have the huge breasts of a cornish x, but, they do have huge, long legs with a lot of good meat. The legs are all dense, finely grained, dark meat. The breast is typical white breast meat, just smaller. We have never considered our birds to be tough, they have a different texture than a cornish x, but it's not chewy or bad..just denser and firmer. There is way more flavor in my opinion, real chicken flavor..not just bland nothing. I should add that all birds we prepare are cold aged, then brined, and slow roasted...that helps a lot ..if you just kill them and roast them, prepare to be unhappy. We have a new batch of rock roos in the brooder right now, with more coming next week...I will never raise the cornish cross, I have seen them, and I can't stand them. Abominations, pure and simple. Rocks are great birds.