Taste and texture a very individual preference and, in my opinion, is influenced a lot more by what age they are butchered than by breed. They all taste like chicken to me. The differences in tastes by breed is something else I can't help you with.
The Cornish X are generally butchered at 6 to 8 weeks, before they have developed much taste or texture. We generally don't butcher dual purpose birds until much later because of the size. When they hit puberty the hormones have an effect on taste and texture. The texture affects cooking methods you can use. Some people consider the taste to be gamey and don't like it. Some of us prefer that taste. Pullets also have some aging effects but nothing like the cockerels.
you probably have one the is best for you, and you probably have a reason why. That is what I’m looking for here.
I don't have a purely meat flock. I like to play with genetics and like the eggs too. There are only two of us so I can get two meals out of a fairly small pullet or hen. Size just isn't that important to me. I also do not like to spend a lot of money buying high quality breeder's chicks. If I were concentrating on the size only it could be well worth it to spend money for great stock to start with but size isn't that important to me. When I select which cockerel to keep if all else is equal size is the tie breaker. Well, size is more important than that, I will not keep a runt. The more criteria you have the harder selective breeding is.
I started out with a few different breeds of hatchery stock, dual purpose size. A few year later I got some hatching eggs from a neighbor that had Ameraucana to get the blue egg gene since that was one of my goals. Every three or four years I bring in a new breed or color of a breed to get specific genetics. One year I wanted the Buff color so I got 18 Buff Rock males. I got that many because I wanted the boys to eat and so I could select the best out of the lot for breeding. There is a tremendous difference in the same breed from the same hatchery. It was pretty easy to select which ones to eat until I got to the last three. By that time there was so little difference in them that any one of the three would be a good choice.
I learned I need to hatch about 40 to 45 a year to keep us in meat. I eat both pullets and cockerels. Some people only eat cockerels and sell the pullets to help pay for feed. If I only ate the boys I'd have to hatch and raise twice as many chicks. I don't have the facilities for that and I don't want to build them.
I typically hatch around 20 in late February or early March, depending on how much meat I have left in the freezer, so I don't run out of meat before these reach butcher age. After that I hatch either with the incubator or broody hens, depending on when the hens go broody. Some of that is to manage freezer space. With my garden and orchard, freezer space becomes pretty critical in the late spring and summer. I freeze chicken carcasses to make broth. It is a constant balancing act of making jam and jelly, broth, vegetable soup, and butchering chickens as they are ready. I could buy another freezer but I don't want to spend the money or have a good place to put it. I can manage with what I have.
I don't know if any of this helps you or not. There are a lot of people on here where meat is the goal for their flock. Hopefully some of those will respond. Depending on who does respond you can get a really wide range of what breeds they like to use.
I don’t currently have any requirements other than they are able to breed and lay eggs in which I can incubate to keep the flock going… and they need to taste decent. 
