Hey all. I have my laying flock already. And have been wanting meat chickens for me & my family to have in the freezer this winter. I ordered a 1/2 of an organic grass fed angus cow locally, and it's hanging until it's cooled enough to butcher. Which I could also use advice on. are the chicks I just brought home. I already lost one to my greyhound Sagan and another is severely injured. 2 look very pecked on. They were all together at the feed store. I got all of them for $20. I have them separated out (the pecked on &; injured. 3 chicks total. I was told they are 4 weeks old about.. I think they are barred rock, silver laced Wyandotte & white star? IDK I have them on manna pro gamebird feed at 26 % protein and chick grit. I dipped their beaks in the waterer even though they are probably old enough not to need that. I could use advice. I'm in a high altitude. I'm not looking to add these to my laying flock, which I have 9 layers with a rooster over them. Am I doing this right? What do I do about the severely injured barred rock chick? I'm going to start to ferment their feed tonight. How long on this feed until they will be ready to process with these chicks? The ones separated out I don’t expect will make it to the scalder. I have cones and plucker rental on stand by. And 2 guys to kill the chickens and eviscerate set up that are in the neighborhood. I started with 27, lost 1, very likely to lose at least one more. Going to pick up their coop soon as my friend with the pick up truck can go get it. I'm looking for a few newish deep freezers to put all this beef and soon to be chickens in. I have one I'm emptying out and defrosting next week in my kitchen. Lots of coolers on standby. We camp a lot and so do our friends and everyone is grateful for this meat these chicks will give us. I look forward to learning how to do this using these breeds of chickens.