I just processed 6, 14 week old RBers and They were full of fat. They were very large roosters and They looked fine and healthy but boy were they fat. I did Cornish crosses a couple weeks ago and they had very little fat compared to these. Also they were much harder to pluck with my plucker. I'm still struggling with my scald temps. But a lot of the feathers needed to be hand pulled. I hate plucking. The carcass size is big but not as plump as the crosses. I'm not planning on roasting them whole. I can't wait to fry some up. I hear they taste better than the whites. I liked how healthy and clean they were but unless they taste better, I might stick to the whites. Less feed, less fat, lots of meat.