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First batch-killing cone, grass and two days prior to butcher. Second batch-chopped thier heads off, grass and one day prior.

Question: we recently processed some 24 week old cornish x (yes, they lived that long) and the white meat was tender, dark meat was tough as rubber. Before you jump to the 'birds were too old' conclusion, please know that we processed from the same batch at 9-10 weeks and had the same problem...