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My breeds of birds are mostly dual purpose. We have processed some in the past but with just hubby and I we haven't done it in quite awhile. We do have a meat market close by so I usually go there. There are so many breeds to choose from. My suggestion is to get whatever suits your fancy. You can always down the road make changes and try other breeds. I have had several different breeds over the years. Many I don't raise anymore but that is my personal preference. Years ago I also raised breeds for the 4H and FFA kids. Again, good luck and have fun...
 
Hi Z, I'm in Arizona too, north of the Valley so not quite as hot as Phoenix. My first batch of chickens from Tractor Supply contained Wyandottes, Rhode Island Red and Australorps. The 5 australorp cockerels started crowing early, one was only 2 pounds when it was time to butcher. The rhode island red were the closest to mean, and the last to mature to butcher, but the wyandottes were the first, and very decent size for dual purpose, I think 4 lbs at 8-10 weeks. The wyandotte didn't do any worse in the heat than the supposedly heat tolerant australorp and rhode island reds, but if you have many big trees instead of mostly shade cloth and one big tree, you may get better results. My favorite egg layer that was pretty heat tolerant was the sapphire gem from Hoover's. They fully feathered at 5 weeks, were large as hatchlings, and grew up quickly, laying at 18 weeks. They laid eggs daily, and quite big eggs too. I had to sell them due to family situation, but have since restocked with andalusians--they grow very slowly and lay a small-medium egg at about 6 months of age. So far they're on track to produce the hatchery's claim of 280/year. I had brown leghorns also, they were almost as heat tolerant as the andalusians. I hope you enjoy your chicken endeavors!
 

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