Thank you to the few of you who have offered up chicks or roos. After a lot of talking, I think we are going to change gears from more colorful eggs to trying a few birds we can put in the freezer to see if we want to raise our own meat birds. We are thinking of dual purpose types like red rangers, delaware, or dark cornish, but aren't 100% sure yet.
It's tough to decide what direction to take our flock!
Perhaps try a few of each breed to see which one suits you best. I know I've read reviews of the dark cornish taking longer than other dual-purpose breeds to fully mature.
And I'd recommend buying from a breeder or someone who's been breeding them for their meat traits, as most "hatchery" versions of the dual-purpose breeds have lost their "meaty" frame.
I've been working the past several years on getting my own flock to be more dual-purpose using different breeds, even with a dose of the "Freedom Rangers". This fall, I've processed young cockerels (don't rememeber their exact age) that "looked small" compared to Cornish and Rangers that I've raised before. But, they ended up being 3.5 to 4 lbs dressed weight. So, it wasn't too bad considering some roosters in the past were that weight live. They could use more improvement, but they're still all edible.
