It is in my opinion, because if they are caponized, the meat doesn't get tough and stringy like rooster, so you can let them grow longer and get more meat on their bones, yet have it remain tender. I have a Marans/Orpington cross that currently weighs 10 1/2 pounds. He is getting processed. He was supposed to be Easter dinner, but it didn't work out.
Caponization involves making a small incision between the lower two ribs and removing the testicles from inside the abdomen.
There is a good thread in the meat birds section of the forum that discusses caponizing. It might be best to go there for some additional information. The thread is active and is near the top.....Graphic pics of my day learning to caponize....it is full of information, and further conversation might best be done there.
I will have to check that out. Thanks!!!