Well, we done butchered 4 roosters this weekend. One thing I noticed was there was hardly any fat on them roosters, like the ones at the grocery store where you have to trim and trim the fat off! Another thing, the meat is darker, wondering why this is?? Store bought chickens have a more lighter texture to the meat, ours was a very pretty dark reddish pink color. Anyone know why the meat is darker? Gonna soak some drumsticks and breast in some buttermilk and have a fry tomorrow to see if it's good or not, hope it ain't gonna be tough.