I still have a few questions that I haven't been able to find answers for in searching, there is so much good info on here that I've gathered thus far though! We've had layers for the past 4 years now and like chicken raising goes, we are ready to start raising some meat. Funny how that happens! I think we'll start small with 15...Or maybe 25...Oh chicken math! My questions are: What meat breed do you prefer? I'm looking at Cornish Roaster and Jumbo Cornish X right now as I'd like to have birds that resembled what we are used to from the meat case. Where are you getting your birds from? I use McMurray for my layers as they are relatively close and I've had no issues with the chicks I get from them, however, I'm a bit hesitant to pay $2.38/bird when I know the farm store sells 'em for $.99. I guess that's just the cheap-o in me. That said, I've never bought a farm store bird and have always paid the hefty price for my layers that I know will ship happy and healthy. Do you vaccinate meaties for Marek's? I have with all my other birds hatchery or broody hatched. Do you prefer males or females? This would be temperament, taste and tenderness. I plan on making our first order straight run so we can test for ourselves, but would like to know what others think. When it comes to processing--What do you do with the blood? I understand you can give the innards back to the chickens, compost the feathers and the dogs and cats are looking to get some nummy treats as well, but where does all the blood go? I plan to raise them free range along side our layers and use FF. I've read even Jumbos can handle the free life, but I'm wondering how Jumbo is Jumbo? Does anyone have a side-by-side of a Jumbo vs. regular Cornish? I suppose I should also add, I'd like to be able to fry some of these and not have them be tough...We had some legs last night and I now know why they were on sale...They should have been for soup.