After our first attempt at butchering 62 meaties last weekend, we decided to clear out some extra roos from the coop this weekend. We did 5 Barnevelder (17 weeks old), 1 Dominique (20 weeks old), 1 Buff Orpington (28 weeks old), 1 Welsummer (32 weeks old), and 2 mutts(12 weeks old, they were little, but they were picking on my BCM's the same age). After doing the Cornishes last weekend that averaged over 5 pounds, these were much different. The Barnevelders were between 3-4 pounds and the Dominique was slightly bigger. The 28 week BO was very nice. I did some BO's at 20 weeks that weren't very meaty, but the additional 8 weeks did wonders. He was probaly the most attractive dressed carcus of them all. The Welsummer was the oldest, and the hardest to dress. Skin was thick and tough and the whole process took longer than the others. The additional feathers these birds have, makes plucking much more time consuming. I guess that is to be expected for older birds. For last weekends meatie venture, we had 7 people. We did it yesterday with just my wife, daughter, and myself. It was much different. It took a lot longer per bird, but it was nice working at a leasure pace, and having my 4 year old be able to really help. She was around last weekend, but found the kids that came with the help more interesting. We let her gut the 12 week olds. It worked out good because she could get her little hands inside the small chest cavity better than an adult. I think she really enjoyed it. The birds are resting in the fridge, and we're going to cook up a few of them this week. It will be interesting to compare the taste of these with the 8 week old meaties we did last week. I really liked the taste/texture of the Buffs we did a while back. I would guess we have over 170 pounds in the freezer now, so we should be good to go until next Spring, when we start 2010's meat production. I'm very glad we have discovered how easy it is to butcher ourselves. It is very rewarding.