Breed shouldn't matter, I don't think. Did you let the meat rest 48-72 hours before cooking? How did you cook it? I butchered a 16wk cockerel and grilled his meat after a 72 hour rest to release rigor, he was delicious!I ordered from Meyer last year. All good but 1 hen was a roo. We had already ordered 2 Roos in case 1 died for 4h so we had 3. It became interesting to see what roo made the cut, or should i say didnt get cut! The middle one was the keeper. The other 2 were soup. Even at 14 weeks they were tough. I guess RIR is not a good meat bird lol.
I didnt even call about it, but friends have and they took care of them. They said if i order this year to mention it, and they will add an extra to make up for it. Sexing chicks is tough, but i think most hatcheries do a good job. Still doubt ill even mention it if i order this year. Btw the roo that did make it is one of the best. Takes care of his girls well. Is easy to handle. Came in 2nd at the fair.