I get approx. 15 each year. A co-worker orders some plus his laying hens and I piggyback on his order.
They do take a couple weeks longer to reach the size I want compared to cornish and they do not get the huge breasts a Cornish does. Which I find to be a plus, my opinion the bigger the breast the longer it has to cook and the dryer it gets.
I butcher around 10-12 weeks depending on the weight of the roos.
1. Don't eat as much.
2. Absolutely no leg, toe or sudden death problems.
3. They actually like to move around and didn't develop the breast blisters Cornish seem to develop.
4. I'm fortunate in that I have a "extra" small 6 x 6 shed I use to raise them and I then make a temp. run for them. At about 4 weeks I let them out and they act like real chickens. They eat grass, scratch in the dirt, dust bath etc. This does cut the feed bill a tad but its more for me. I feel like I'm eating a real chicken and not some lab chicken.
5. I never thought of it but I do get to cut the heat lamps sooner with these birds than Cornish, so there is a bit of savings on the electric bill.
The biggest plus for me I believe the meat tastes so much better.
1. Cornish is "mushy" to me compared to Red Rangers. I think this is due to the Rangers activity.
2. I think it actually has flavor. This maybe in my head or it could be due to activity, grass/bugs, sunshine. There is a reason we do all the seasoning, different forms of cooking a chicken breast, it really doesn't have much flavor on its own. You can take a good steak or pork chop and if grilled correctly you don't need a thing on it to eat it and really enjoy it. That's hard to do with a chicken breast in my humble opinion.