I tried asking this on the Meat Birds topic with no response. Maybe I'll have better luck here. My sister just asked me for advice about building her coop and run for meaties. I know for my hens the general space requirements are 4' sq inside with 9" roost space, and 10' sq outside per bird for a permanent structure. Those numbers seem awfully high for meat birds and I wondered if there are different recommendations for the meaties. Also, do you have roosts available to your meat birds? Why/Why not? She has 100+ dual purpose "Cackle frypan special" cockerels. Just listening to her descriptions of the birds I think the breeds they sent will take quite a while to reach slaughter weight. Sounds like Barred Rocks, Easter Eggers (she has quite a few with green legs), New Hampshire or Rhode Island Reds, Buff Orpingtons and the like from her descriptions. At about what age would they reach fryer size? roaster size? Thanks!