My brain isnt working well, and I think I have may have already asked, but if so, I forgot the answer and cant find the post! I will be butchering about 15 dual purpose roosters (barred rock, buff orp. white giant, speckled sussex, & silver wyandotte)-I think someone said 12-16 weeks is ideal. I want some for fryers, some for roasters-is it size I should go by for this, wiht fryers being smaller? Or is it age? I know I bought some wonderful roasting birds form a mennonite family, but when I fried them they tasted...blah... Just want to make sure I do this right. Thanks!