That is what the majority of the ones here are. I much prefer the big ones to the small ones for table fare. I can make the big ones taste like beef.
The smaller ones to me tend to have a stronger flavor much like duck.
I may be lucky, I will pass up on the small ones and hold out on big ones.
Prepped up well they are great. I pluck the breast some times, then skin back the legs and bone them. Once I get a lot of leg and thigh meat I will grind that up.