Breed broiler is any chicken that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and six weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age. Typical broilers have white feathers and yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to younger chickens under 2.0 kilograms, as compared with the larger roasters.
Broilers are typically raised in intensive farming environments around the world. They are housed in large, climate-controlled broiler houses that can accommodate thousands of birds at a time. These environments are designed to optimize growth rate and feed efficiency.
Ease of Keeping
Beginner friendly: 4/5
Broilers are bred for rapid growth and efficient meat production. They are the backbone of the global poultry meat industry, providing a major source of protein for human consumption. Typically, broilers are not kept for egg production due to their selective breeding for meat characteristics.
One-day-old chicks arriving to be unpacked and placed in shed
Estimated chicken consumption per person in 2012