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Spring has sprung. Very cool.
So, I am finally able to post a photo of a Dorking roaster. This new BYC format makes easier for technology nimrods such as myself.
Notice the full breast that bulges and rounds around the wishbone; the whole breast is convex and not concave. Notice the length of keel that is meated all the way down to the tip. Notice the legs which are thick and well meated. They still have a ways to go, but they're definitely table quality. Ultimately, this is why type and vigor come before color. Which is not to say that color isn't important; it is an integral part of the Standard. However, when color is our focus, i.e. color projects and raising multiple varieties for the sake of colors, it impedes our ability to "build the barn."