I had posted a thread about the Meat bird we kept back from the 200 we butchered in August. I had questions about cooking. She dressed out at 9 lbs. and I roasted her just like a turkey and she was perfect. Not tough or dry. I did "age" her in the fridge for two days not on purpose but someone had suggested that and it worked out great. Next year we are going to leave a few more to let them get big and use as roasters. It fed eight of us with leftovers. The only weird part was how small her gizzard was. The birds from the same batch we did in August had bigger gizzards than this one so I don't know if it was a defect and it didn't effect her growth or eating but I thought it would be bigger and it was small maybe pingpong ball size. Just wanted to share with all the other meat bird enthusiasts on here.