I am deciding to try out raising cockerels for meat this year, but am undecided between choosing a dual purpose breed with a good carcass (Im looking into New Hampshire’s currently) or a broiler offered by the hatchery we purchased our chicks from last year. The medium-growth broiler Im considering is called a Big Red Broiler and it is supposed to be ready in about 10-12 weeks to develop. Anyways, Im just wondering if there are inherently any advantages to going with a dual purpose breed that takes only slightly longer versus the previously mentioned broiler?