Hello everyone, I am curious about the viability of raising dark cornish cockerels for meat. All the literature I've read on them says they are good meat birds, but I wonder how they would compare to cornish x rocks. I have raised them in the past as pets, and really enjoyed them, but unfortunately they were killed by a cat before I was able to butcher them. I know they won't grow as fast, and the meat will not be quite as tender as a result, but I'm really attracted to the idea of not having to fret over feeding 12 on/ 12 off, and worrying about the myriad health issues the broiler hybrids are prone to. I have raised cornish rocks several times in the past and while I love the meat yield, I find them to be rather unpleasant to work with. As far as meat quality, will closer confinement result in more tender birds? What does the skin look like after plucking? Will it be an attractive color? One of my criteria is I want them to be fully feathered before butchering, so I hope pinfeathers will be at a minimum, which I am hoping would reduce the dark pinfeather spots that dark feathered birds are prone to. How about feed? Would broiler feed still be appropriate, or should I run normal chick starter? I was originally looking at the white cornish roasters that McMurray offers, but they are not available until June. If anyone doesn't like the idea of Dark Cornish, can you suggest another standard breed that would give good meat yield in cockerels?