We have a freezer full of dual purpose roosters. Their ages are right around 20 weeks old when they were butchered. I free range my flock 24/7 (except for sleeping of course), but the roosters have been really tough. Is this normal? Their meat is very tasty, but I hate to say it - I prefer the taste of cornish x's. I'd like to continue what I'm doing, but need some advice. Should I be cooking them a certain way? Should they be butchered earlier? There is plenty of size, and lots of meat on them. I have 10 more that are growing out now. Those ones are about 10 weeks old. I'd like to know what is the best age to process, and is the meat better if I confine them to a pen? Thanks!