We raised some cornish x last year. Shortly after we got them we had a house fire and were displaced. I moved the meat birds to a friends farm where they were free rangers for the second half of their life. They had free supply of grower food, got scratch and plenty of water and shade. They never went far from the food source. I butchered them and then when we ate them, they were not good. I don't know why, if it was from the free ranging? The time of year is going to be on us soon to purchase again if we decide to. I've been reading on different breeds for meat but I know what will happen, if I get a dual purpose bird, I will only want to use that hen for eggs. What other types of meat birds are there? What do I need to do differently to make them taste better? Was the different taste due to being fresh and I'm only accustomed to the store bought birds? If so, I can't raise another meat bird because that meat was so off that I couldn't eat any of it and we ended up tossing it.