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Both. Only because the typical 'meat' birds are slaughtered at a younger age, thus are more tender. I slaughter cockerels (from hatching layer replacements) at about 14 weeks, still rest them for a few days, but can put them on the grill instead of slower cooking techniques.

What type of bird have you butchered...Cornish Cross meat birds or Red Ranger type meat birds or layer breeds?

Important how you cook a bird, also important is to let the cleaned carcass rest in fridge before freezing or cooking. Anything between 14 weeks and 12 months I'd rest for 3 days. Older birds get 4-5 days.