Because ORPs build skeleton first, then start to bulk, I simply wouldn't consider them table birds. By the time they start to bulk up, the meat is already moved past fryer and broiler and is already firmly in roaster, maybe leaning towards stock, stew, and sausage options. of course, you can harvest earlier, just less yield.
Free ranging (I do this) saves on feed budget. It also increases flavor. However, it does so at the cost of bulk - your birds will be slower to gain mass from the exercise - and will be less tender, because those muscles have been worked. How much less tender? Depends a lot on the conditions under which they free range. A 300# Football player, and a 300# Fantasy Football player likely carry their weight completely differently - and if we were to briefly consider a socially reprehensible meal of "long pig", its easy to guess which player is likely more tender.
Honestly, a "smaller" faster growth bird with less emphasis on bone development for (eventual) huge size may yield similar meat at fryer/broiler ages, while costing less to feed. Of course, the "colored broilers" and (some variety of red) Rangers are all the rage right now in part because they don't have quite the problems of Cx, some are effective in range conditions, and the yield is still impressive at a young age.
Applaud your efforts to find a system that works for you.
