Flemish giants are big, but they also have a heavy bone structure, so the meat/bone ratio is not as good as with some of the other breeds. In addition, they are slower to mature.
New Zealands and Californians are classic meat rabbits. They weigh in the 10 - 12 pound range at maturity and they grow quickly in the fryer stage. Other people choose something with prettier fur: silver fox, creme d'argent and standard rex come to mind. Harlequins are a good meat rabbit, but are on a slightly smaller scale. There's lots of good choices!
My rabbits are just meat mutts: mixed breed rabbits with a decent meat rabbit shape and size. I'm quite happy with them for producing meat for the home table. I find them to be easy care rabbits.