It was my first time processing a none meat bird. To be specific I processed 4 Lavender Orpington Cockerels roughly 16 weeks old. Also 5 more cockerels that were a cross from a Lavender Cuckoo Orpington Roo and production red hens roughly 12 weeks. Looking at them they were really nice size so I figured last weekend was the day to process them. After all was done I was no impressed with the amount of meat on the bird. 3lbs dressed. I will be eating my first one tomorrow so I will see if they taste different compared to meaties and are worth it. Is that normal weight for that amount of time? Did I process to soon? At what age do you all process your birds at? These were extra cockerels from spring hatching. Maybe what’s throwing me off is I have 6 week old conventional broilers along with some red broilers out on pasture. Now I know why they are referred to as meat birds. I am not expecting heritage breeds to grow like meaties but I did expect more I guess.