We are getting ready to start a flock of dual purpose birds. I'd like to keep them for a couple years for eggs, and then use them as stewing birds. I know they'll be tough, but if you cook them for a long time in the stew pot, I'm thinking they'll be okay. Also, we'd get a straight run and slaughter the roos earlier. I've got my eye on Speckled Sussex, Plymouth Rocks, Jersey Giants, and some others... Does anyone do this? It seems like most people are doing Cornish X.