Greetings, BYC! I did some Heritage Whites last year and they produced the typical giant slab of white mean on the breast. I don't care for white meat, and much prefer dark meat. Do y'all know what breed might have more dark meat? Or at least a breast that is a little darker, more flavorful? Is the answer to this question the same as for "which is the best meat breed"? Would like to process between 12 and 20 weeks. Thanks!