Any body with experience on this? I've read that roosters should be butchered at 12 to 14 weeks old because after that the meat gets stringy. Does anyone know why? Is because they are maturing sexually and the hormones are going to town or is it because of some other reason. I have a bunch that are in this age group now and feel pretty scrawny. I know that dual purpose birds don't put on the meat as fast as a Cornish X and won't get as big. If I keep them from foraging as much so they are eating more flock raiser and getting less exercise do you think I will be able to get a meatier bird without getting a tough bird?