Hi, even though i am new to this forum, and i am new to raising chicks(I am going to buy a couple of chicks from IDEAL first time!!) i have some questions regarding meat chickens. I am interested because i know sooner or later i will get the hang of raising chickens and will want to raise some meat types to taste. ( i actuallly am thinking of buying some cornish hens but will they survive for future breeding or keeping?) I know that everyone speaks about the cornish, and the faults it has. Is this with all cornish crosses that come from all hatcheries? 1. Has anyone had any great luck raising cornish crosses without losing them early, or having them die before butcher time. or no health complications? if so what hatcheries provide the best cornishes, in your opinion? 2. Has anyone tasted brahma chicken meat? is the taste of it when ready to butcher as good as cornish, or is it rubbery because it is too old for meat? 3. Then which brahma chicken would be great for meat? Light brahma, Buff brahma(ideal), dark brahma? (this is also thinking of skin color, and plumage, qualities needed for chicken meat.) 4. Also in your opinions, what would be the best candidate if possible to experiment in crossing cornish crosses; with brahmas(which ones for best quality), or RI, etc. 5. if able to breed to get something better how would you? would it be Cornish cross rooster, or cornish cross hen(which is better to get great results, in getting good traits of both from brahmas, and cornish(or other ones you would suggest)? I am not trying to breed "A" cornish crosses( i know its impossible because of years of debeloping the cornish, but if anyone is a biologist, or knows what traits/ qualities is passed from chicken, or rooster. Thank you soo much, i appreciate it!