1.) I have two ugly 6-month cochin roosters, and I'm wondering how long I should let them grow before they are fully fleshed out and ready for butchering. I've been told that cochins will get stringy or tough before they flesh out enough to butcher, but I've also read that soaking in the refridgerator for 48 hours in a citruis marinade will take care of this. 2.) The American Brahma club consensus was 10 months for the Brahmas, or all you'll get is feathers, bones and a little flavorless meat; should I assume 10 months for all heavy breeds? 3.) (a little off topic) I have too many roosters (see signature) and the poor hens are taking a beating. I was thinking of beak-trimming the roosters if it would give the hens a break.