If I were going to do a mixed flock again, I would have an assortment of Wyandottes, mottled Javas, Buckeyes, and Barnevelders.
Also...food for thought...since you still have some time to discuss things with the "other powers in the household"...
I don't know how much room you have for growing meat birds, BUT some things to consider when you are raising birds for meat...
I am assuming that you are talking about your standard Cornish X meat birds...which are butchered at an average of 43 days old...that's still a chick, they are still peeping when they are butchered. You have to butcher them that young, or they die, since their chick-sized organs are trying to support a full grown size body. Also, studies have been done that prove these birds are in constant pain, due to their rate of growth...they have offered feed medicated with pain control next to unmedicated feed, and the birds went for the pain control spiked food every time.
IF there is any way to sway the others in your household, I would HIGHLY recommend raising males of a heritage, or dual purpose breed for meat. It will take longer to raise them to butcher weight, and yes you have to feed them longer, but it's very, very worth it in the long run...
We actually weren't planning on getting any cornish x in the first place. Which I am relieved about. 8 weeks just seems way to young to kill a chicken. The "other powers" want to buy the "Fryer Special" offered by McMurray Hatchery. It's just 25 White Leghorn roos. I wanted Jersey Giants for our meat birds, but we're uncertain if the investment in them is worth it, given their slow growth. I thought I could pair them with brahmas or something similar for eggs. Langshans were also recommended by a friend.
We have 40 acres, most of it treed in pine, cedar, and oak, so we don't have much grass other than weeds. My last two surviving chickens (one bantam roo, and an americana pullet) from this year seem happy enough just wandering around the yard and roosting in the porch rafters.
