wsmoak
Songster
I took the first batch to the processor Tuesday night.
So... they were a day short of 9 weeks (62 days)? (I looked back at your original post and couldn't quite tell when they arrived.)
I processed mine starting at 66 days and [finally!] finished at 79 days. I was initially worried that they were getting "too old" but they were fine. I think the ones just after the 10 week mark were the best in terms of having a good amount of meat, and not too much fat. The last ones I processed at 11+ weeks were definitely carrying more fat than I like.
Thanks for posting your results, I hope you'll do another thread for the next batch.
-Wendy