Ok, cursed myself.
Just came in with sh*t on my neck and IN my EAR!
The good kind too, looks like pudding but in no way is.
I knew you'd get the gravity of the situation Ron.![]()

I haven't raised CX yet but they are what 100% of the grocery store birds are (unless labeled as heritage). My understanding is that you need to carefully monitor their feed and they need to be butchered between 7-9 weeks to find the sweet spot between weight and survivability. I want to try some out next year.So tell me about cornish vs cornish cross. I thought crosses had issues with the fact that they grow so fast. I've heard of them dropping dead before they get to butcher weight. So are heritage cornish better? Do they take a long time to mature?
Give me the dirty details. Someone asked me like I know. LOL
I recently had one of my Dark cockerels that we had butchered at 16-18 weeks. He was a bit smaller than your average grocery store bird, but he was SOOOOO tender and juicy. A nice balance between light and dark meat. I will be harvesting my Cornish at that age from now on. If we raise them to 6mo they get rather stringy, but they are still WORLDs more tender than a heritage dual purpose or layer cockerel.