I am looking to benefit from all of your collective experience here. I am raising several dual purpose chicken breeds, including Rhode Island Red and American Bresse, for my own table and for sale to local restaurants and caterers. The chefs are asking for processed birds with a 3 to 3.5 pound dressed weight. I do not normally include giblets in birds, I bulk package those separately. I think separating the giblets keeps them fresher, and I can sell those organs fresh, or freeze immediately. These are not hatchery birds, they are straight run, and different breeds, so I have birds of different ages. As our business grows we will have more uniform birds because we will have more birds, and we will be hatching out more as we expand. My question is this, What live weight I should be aiming for? I have a baby scale, and many birds will cooperate so I can get a good idea of their weight. I was thinking 5 pounds live weight, but since I usually go more by age, I am not sure when to harvest. I can pick and choose among my birds to select ones for the restaurant, but naturally I want to get all the birds as close to 3.5 pounds dressed weight as possible, as we are paid by the pound. For my own table I would usually raise birds to about 16 weeks. An important pont is that I bring my birds to the processor in the late afternoon, early evening, and they are processed early morning the next day. I will make sure they are not overcrowded in poultry crates, but they will not have water overnight. Should I weigh my birds first thing in the morning to get accurate live weights? How much weight does a bird lose from fasting overnight? Thank you all for your help.