Do you want to order them each year, or have a flock always on hand? If ordering each year, Cornish X and freedom rangers are really the choices that will bulk up more and faster for less. I was very impressed with the flavor of a red ranger we tried.
Cubalayas (less meat on them from what I hear, they are supposed to be very tasty though), naked necks, javas, and astralops are said to handle heat very well if wanting to build up a meat flock that is self-sustainable. Euskal Oiloa too, but I have not managed to see how they dress out, and am only interested in them for eggs myself. Those are some breeds I am looking into in an area where temps can stay at over 100 degrees for months, and rarely drop below freezing in the winter. I would research what breeds do well in your area. You might be able to have a quality flock of dorkings, rocks, standard Cornish, Delewares, etc.
Are you near a city? I just moved from a city and we bought beef and chicken from market savvy farmers who made planned trips to a drop off location. Bought a chest freezer just for that reason and were extremely happy with the quality of products. Raw goat milk and goat products also sold well at an honor based stand on the small acreage of a long time goat dairy within city limits. Prices probably depend quite a bit on where you are at. I would look up people in your area and see what they are selling things like pasture raised Cornish, heritage birds, etc. at.
