For meat production. I have to cull some of my breeding stock and introduce more. I am interested in what others do. I would like to know what others do to manage their flock along the lines of: 1. How long the hens are kept for? 2. How long the toms are kept for? 3. What you look for in a new hen? 4. What you look for in a new tom? 5. Heritage breeds take longer to mature so at what age do hens and toms start to become stewing meat in stead of roasters? 6. Do you rotate you're flock to make the most of weight/size gain? ( Do you keep toms or hens breeding for a season and then harvest for maximum meat product at 18 months while renewing their spot with new offspring? Or do you kept the same hens and toms until they are stewing meat?) Thank you all in advance for taking the time to respond.