How close are they to being butchered? The reason I ask, day-old chicks are still cheaper right now. I have a feeling it is because of the cold weather. I was thinking about getting some this weekend while they're still reduced. It would be nice to have some meat in the freezer for this winter. I'm concerned it may be very cold by the first of the year. Maybe it wouldn't really matter. I guess I could get a heat lamp. I have additional room right next to my layers. I think the question is can Cornish's tolerate the same low temps that layers can? If they can, then there is no reason that you couldn't do them in the winter.