Hi... I have some dual purpose chickens and I want both eggs and meat from them, but I hear that if you kill chickens after they're too old you get bad meat?? How old is too old or better yet, when should I kill them for meat? They haven't started laying yet so they're still pretty young but look like adults.... and what does "bad meat" mean? tough? stringy? taste bad? I had this idea to let them lay eggs for a few years and then butcher some of them for meat... or something to that extent. my older chickens are: three Easter Eggers, two Barred Rocks, and a Buff Orpington (I also have a cochin but I dont think Cochins are meant to be eaten right?)... any meat info on these birds would be great!