MysteryChicken's comment reminded me of a different perspective. What are your goals for a meat chicken? What traits do you consider good? A lot hinges on what age you butcher the chicken which affects how you can cook it. Some chickens can get huge but they grow slowly. For a long time they are more bones than meat. Can you wait for them to pack on meat? How important is early maturity for you?
How do you feed them? How important is feed to meat conversion rate to you? If you buy most or all of what they eat it could be very important. If they forage for most of their food it may be less important.
Is your preference for light meat or dark? Different breeds have different conformations.
Your goals and how you manage, feed, and cook them is an individual thing. We are all different. That's why I think it is a good idea to try a few different things and see which you personally prefer when they are raised in your conditions.
I don't know if anyone else remembers this. A few years back someone butchered Brahmas or a Brahma mix along with some other dual purpose or dual purpose mix cockerels and deboned them. I can't remember age or details. They said they got practically the same weight of meat from those skinny all-bone late maturing Brahma or Brahma mixes as the others. They did get a lot more bone. You can't always go by assumptions, it can make a big difference if you try it yourself.
