Cornish x were bred to grow quickly and often after a certain age, their hearts and circulatory systems are overcome by their weight...early butchering is more humane.
Y'all, informing me of that, here, several days ago, was the reason for looking into other options, which led to the desire to try out the Dark Cornish.
Remember to butcher a day or two before cooking as that allows the carcass to go thru rigor and relax...makes for a more tender cooked meat. Also salt brining overnight helps to tenderize the meat by helping to break down the connective tissue.
More great info. Thank you. The day, or two before, had been the plan, all along, but brining, hadn't even been thought of. Lots of things, that we take for granted. So much to learn.