What's the reason for not wanting CornishX? This is an important question. If it's to avoid hybrids altogether then most of the recommendations above are hybrids too.
If the only interest is meat then the hybrids are the way to go. Only advantage to a non Cornish hybrid is the flexibility in butcher time. The CornishX will have little give in butcher time, you'll be restricted to butchering over a span of three or four weekends if straight run. Females being smaller can grow out longer. The other hybrid meat birds require more feed, will make good broilers at later age for more flavor and texture, and have less restriction as to butcher time so some can be left to grow to fryer or even roaster age.
If the interest is for a sustainable flock of of meat birds then pure Cornish from a breeder is a good avenue or one of the fast maturing dual purpose birds, again from breeder stock not hatchery. New Hampshire is a prime candidate, Delaware and Buckeye are others. There is not much more for dual purpose that will flesh out as quickly as those. Other good growth rate breeds tend to grow the frame (bones) faster than the flesh. Lanky birds of good size and weight but not well fleshed carcass. Breed of this nature is Plymouth Rock and some others but Plymouth is the Fast growth but lanky icon. Why it was the cornerstone of meat industry in making hybrids. Plymouth over New Hampshire was most popular pre 1950's intro of Cornish/Rock.
The Delaware was not really used in meat industry rather a byproduct of the norm. White sports from the Plymouth/New Hampshire were retained and bred to create a fast maturing bird with white feathers. It's characteristics of meat quality lent from the New Hampshire lineage.
I can't stress enough the importance of obtaining stock from breeders if you pursue using a breed of bird for meat.
If the only interest is meat then the hybrids are the way to go. Only advantage to a non Cornish hybrid is the flexibility in butcher time. The CornishX will have little give in butcher time, you'll be restricted to butchering over a span of three or four weekends if straight run. Females being smaller can grow out longer. The other hybrid meat birds require more feed, will make good broilers at later age for more flavor and texture, and have less restriction as to butcher time so some can be left to grow to fryer or even roaster age.
If the interest is for a sustainable flock of of meat birds then pure Cornish from a breeder is a good avenue or one of the fast maturing dual purpose birds, again from breeder stock not hatchery. New Hampshire is a prime candidate, Delaware and Buckeye are others. There is not much more for dual purpose that will flesh out as quickly as those. Other good growth rate breeds tend to grow the frame (bones) faster than the flesh. Lanky birds of good size and weight but not well fleshed carcass. Breed of this nature is Plymouth Rock and some others but Plymouth is the Fast growth but lanky icon. Why it was the cornerstone of meat industry in making hybrids. Plymouth over New Hampshire was most popular pre 1950's intro of Cornish/Rock.
The Delaware was not really used in meat industry rather a byproduct of the norm. White sports from the Plymouth/New Hampshire were retained and bred to create a fast maturing bird with white feathers. It's characteristics of meat quality lent from the New Hampshire lineage.
I can't stress enough the importance of obtaining stock from breeders if you pursue using a breed of bird for meat.