We raise BCMs as well. Some of our boys have been really big but most of those have been too decent to use for meat and have gone way past any sort of roasting stage. They've been stewing birds for sure. I'm a chef by trade and got really excited when I found out that GFF imported the Bresse. We actually have juvies and hatching eggs for white bresse headed our way! I can't WAIT to start butchering those birds. They're going to have over an acre of pasture with orchard to graze on. I also just got an SQ trio of Bourbon Red Turkeys. We'll be eating very well next year!Well, I raise FCBM. THAT is ammmmzing eating. We do eat some of the silkie roos too, and that is a bit weird. But the Marans roos have inspired me to think about bresse . We raise BSF so we could keep the natural protien high, and do while grains and powdered milk fairly easily, and I do free range my girls on grass so they eat a lot of vegatation. SO while I cant be Bresse, france, I could do what can be done in California. BUt of course I cant sell them butchered here becuse the laws are frigging insane.