I found a version of an article on-line and re-wrote it for a promo for the sale of some RIR roosters as meat birds.
"The chicken meat most of us take for granted today is quite different from what our grandparents experienced. Today commercial chicken meat production is very different from methods and ideas common before the mid-20th century. Those who want to conserve old chicken breeds need to try the traditional chicken meat and its excellent cooking qualities. The slow natural growth rate offers a very real and significant advantage that can only be obtained with age, flavor! Though historic breeds can all be butchered young, in the past people preferred the richer flavor of the meat from chickens older than 12 weeks. Once it is realized that flavor cannot be hurried with faster growth, but requires time and age to develop, then the advantage of historic poultry breeds becomes clear. The modern meat lines grow too fast to develop the rich flavor that people used to expect from chicken meat. The modern meat lines are bred for uniformity, and to reach certain sizes under controlled conditions. "
"The chicken meat most of us take for granted today is quite different from what our grandparents experienced. Today commercial chicken meat production is very different from methods and ideas common before the mid-20th century. Those who want to conserve old chicken breeds need to try the traditional chicken meat and its excellent cooking qualities. The slow natural growth rate offers a very real and significant advantage that can only be obtained with age, flavor! Though historic breeds can all be butchered young, in the past people preferred the richer flavor of the meat from chickens older than 12 weeks. Once it is realized that flavor cannot be hurried with faster growth, but requires time and age to develop, then the advantage of historic poultry breeds becomes clear. The modern meat lines grow too fast to develop the rich flavor that people used to expect from chicken meat. The modern meat lines are bred for uniformity, and to reach certain sizes under controlled conditions. "
