They are large (8-12 lbs), have generally even temperaments (though they can be a bit stubborn - especially the bucks imo). Compared to the other breeds of semi-arch type - Flemish, Giant Chinchilla, America, English Lop - from the ones I've met they are a bit less friendly (but still tame, and easy to handle - and temperament in many cases depends more on the line than the breed, you will have to talk to breeders about that.) They are very rare, and you shouldn't mix varieties very much - though you might want to ask about that if you end up buying some, Im not 100% sure of variety mixing. Though they are large and definitely can be used as a meat rabbit, their dress out ratio and growth rate isn't as good as common commercial breeds like new zealands and californians. I'm not aware of any major health issues with them, and haven't heard anything against their hardiness.
They are a rare breed though - if you haven't already located a breeder, it could be hard for you to find any. If you are just starting in raising meat rabbits, I'd recommend finding new zealand whites or californians - beverens aren't bad, production wise, but it's easier to find good production stock for cheap prices with those two more common breeds. If you already have found a breeder and are looking for an interesting, rare meat breed, beverens could work for you.
Also, if you are looking to show at fairs or in 4-H/FFA in any meat class, beverens will not work for you - the meat rabbit standards look for deep shoulders which beverens, by definition, do not have, so you can't make a competitive meat pen out of them.