We are young and dumb to the chicken world. Despite our most sincere efforts we are going to make mistakes of course. We call our three mistakes Super Chicken, Rosie, and Diana... our "frying pan specials". Who knew that wasn't just a cute name for a chicken sale?! Well regardless here we are fairly certain that our big raging red comb and waddlers at only 7 weeks old cockerels (the others that are for certain pullets have yet to produce flexible wobbles though the same age). Due to location we have decided we will be butchering these RIR Roosters, but have read a variety of recommendations on age for tender meat. We want to get the best quality as oppose to quantity, though that is a factor. If we "wait till they crow" (approx 4-6 months from previous posters) will I have just as good of a quality and more of it than if we butcher at 14 weeks or does the quality depreciate with age? I know Reds aren't meat chickens and we didn't get them for that purpose, but know that we are here what are your recommendations toward butchering?