I thought anyone planning to raise ducks for meat might be interested. Mine have got 2 weeks to go. The Swedish, which were purchased for the freezer, are substantially smaller than the Appleyards that are a week younger. I'm not butchering the Appleyards, but they would sure be giving a better return for time and effort. They are not only bigger, but built differently: broader through the chest, bigger through the thighs. I just hope these Swedish grow a lot in the next two weeks. Pekins are supposed to give the best feed conversion, and I've got a few of those, but they are just 10 days old. They are growing fast and it looks promising. To be fair to Swedish ducks, the freezer ducks are from a hatchery and so far from standard that they don't look like purebreds. They are nothing like my exhibition Swedish. Dollarwise, I paid $3 each for the Swedish and $10 each for the Appleyards and that would make a huge difference in the price per pound. I'm thinking that in the future, if I buy more ducks for the freezer, it won't be Swedish.