I was wondering if anyone here has kept Cayugas for meat. I am getting Pekins for meat and I plan to keep some as breeders but if could help it, I'd rather not ad a new breed to my flock. If I could use my cayugas as more multi-purpose, that might work better. From what I read, then only benefit of pekins vs cayugas is that the pekins have a cleaner carcass after plucking. Unlike the cornish of the chicken world, Pekins don't grow any faster than the other domestic duck breeds, right? I've never raised pekins but any ducks I have raised look to be full grown by 8 weeks. Can feather color be the only thing that makes them the best meat duck (these days anyway)?