Decided not to raise Cornish Crosses for meat this summer and instead do as our grandmothers did - hatch chicks and save the females for egg laying and cull the roosters for meat. I had some Barred Rock, Delaware & Buff Orpington crosses. At 5 months of age they were all a good hefty size (fed 20% protein pellets and cracked corn & wheat as a treat). The roosters were tall and about 5lbs after butchering with big legs and thighs and half the breast meat of the Cornish (which is to be expected). But I was surprised how HARD they were to cut up - the bones were thick, hard and I needed a cleaver in between the joints to separate the pieces. Boiled for soup they were ok but baked in the oven they were rough. I did soak them for 24 hours in ice water then froze in plastic bags and then all in salt water to thaw after freezing. My Cornish were always easy to dismember and tender. Is this because of the age (5 months) of these regular breeds?