I am sure this topic has been exhausted before. Please bear with me. I am planning on raising some chickens for the first time this year. I would like to raise heritage chickens for meat in a enclosed big pen. I will likely keep them until 16-20 weeks of age. I am looking for great tasting meat for the freezer. Should I get straight run, just hens, or just roosters? I have read that roosters can be tough. Are they tough even at 16 weeks? I like the idea of getting more meat off of them than hens. Any suggestions would be helpful! Thanks!