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I'm not saying you're wrong, but Hubbard says not, that they grow slower the first few weeks, allowing for stonger bones, before putting on weight at a quicker clip. Interesting to see that Hubbard also produces the red broilers as a Label Rouge option. I only know what I read on their web...

Anyone use these? The white ones, I mean; I think most red broilers come from Hubbard as well. There's a place here that raises a lot of the white hubbards to butcher and sell, and they will sometimes sell the chicks when they get them. Just curious about the differences between them and cornish x.