I read as much as my mind would allow and I think I over-indulged in data. We are trying meat birds for our first time with a baker's dozen red broilers (RIR/Cornish cross). They mature just a hair slower than the typical white broiler, so now I'm intruiged by the topic of caponizing. THe process seems a bit much for just a few, but I can't remember the "why" regarding the topic. What it the main reason someone would caponize? And if I choose NOT to caponize, what considerations will I be dealing with when it comes time to process the males? We plan to do half at week 8, and the rest week 9 (that may change base on how they grow this month).