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Thanks again guys; that was my first batch last year-- I documented quite a bit of the experience -- some good/some bad but overall a learning project! For some reason, I was focused on getting them all to the 7lb live weight range and thus the extra weeks...the reason they were slower growing...

PERFECT! thanks for the input; secondly, I feel strongly the flavor issue will be resolved if/when I handle smaller batches. I used coolers and feel that I did not regulate temps well enough before I froze them. --- thanks again.

Well, we butchered about 25- cornish X last fall and finishing up with the last of the batch. I gotta be honest, now that the thrill of growing my own freezer meat is lost, I can admit that I was NEVER impressed with the texture of the meat. Secondly, they seem'd too frickin huge! I would say...