Well, we butchered about 25- cornish X last fall and finishing up with the last of the batch. I gotta be honest, now that the thrill of growing my own freezer meat is lost, I can admit that I was NEVER impressed with the texture of the meat. Secondly, they seem'd too frickin huge! I would say average weights were about 5lbs of frozen carcass. The texture---- just seems tough. Is this a direct effect of the weight/age? They made it to about 10-11-weeks old before I butchered them. I am considering another batch this year, but will indeed keep them to about 2-3lbs 6-8 weeks and hope that this will solve the texture issue. THE FLAVOR: ok, I admit that my after slaughter skills sucked. I was limited on freezer space and had to improvise. The problem was that it was a crazy hot day when processed and I think that the flavor was tainted by spoilage. Again, lesson learned. BIGGEST LESSON-- I would say stick to 10-15 birds for your first batch and be ok with 2-3lb dressed weights.