I've raised a lot of cornish cross. There is a lot to be said for them:

• Taste great
• tender
• quick
• big

There are also some drawbacks:

• They need more constant supervision
• they can be pretty bland-I place that in the negative; others may consider that a positive
• They need to be butchered, all at once, at the right time. again negative or positive, your choice.

This year I intend to raise Delawares. This is the breed that the Cornish Cross superceded. They grow large, while foraging, and laying eggs. My intent is to:

• buy straight run
• butcher the roosters at maturity
• Collect eggs for a year or two
• butcher
• repeat

Like I say, that is the plan. I can't vouch for it quite yet.

E have done several batches of the roasters. We raised the first groups inside and at 8-9 weeks they needed to be processed. Large, fast growing but some were starting hardly be able to walk. We did several groups with an outdoor run, that we could move some to keep some sod and roots. We also fed garden waste etc. and we kept those an extra week or two as they were much more mobile with more flavor also. We have done the Red Rangers as well. Our 3 batches were all outside and the roamed alot. Not as big, not as fast growing and due to be much more active a bit more tough but very good flavor. We have hatched two batches with our own incubator and If I was picking the cross I would like the best it would be some Cornish crosses with the Red Ranger, but we have not got that setup yet.

Bryce

A lot has already been said about the cornish cross. A feed that's not all corn will help the taste

The heritage birds will not be the thick-breasted cc. But they will produce a good carcass and has a longevity of production if they are managed right. We have ordered 100 heritage birds, usually some sort of plymouth rock (barred rocks, partridge rock), as straight run chicks. After 4 months, the best roosters get spared, 4 or 5 for the 40 or so pullets. We will also butcher some of the scrawny hens that just don't have much body or frame. That happens a little later, so it isn't all at once. Now, let those pullets lay eggs and the best roosters cover them. Hatch out the eggs and repeat the process. Chicken tractors are great for this growing out. Now, the second generation is where the difference sets in. Heritage birds ready to butcher at 16 weeks, carcass weight of 4 plus pounds. Eggs popping out at 16 weeks as well. Thick, meaty, tasty chickens at their best.

T-Rex Have raised Delaware's for meat they are pretty much the best as far a heritage birds go. For me the breast were tender but the legs and thighs were tough. I pasture raise my chickens on grass and clover. Not trying to talk you out of it just saying how it worked for me. I started using red rangers and it wasn't my idea. My customers wanted something other then the cornish cross. I first tried the red ranger ie the red label in Europe many years ago and it was very good. They take just a couple weeks more then the cornish cross and forage a lot better. They also don't stink as much as the cornish. Like I said My customers kind of demanded me to try them and I resisted for a while, now I use them extensively. If it is about quality you might try them. If you try the Delaware's let me know how they turn out. Love to learn.