Broiler refers to the breeds of chicken that are bred and raised specifically for meat production. They generally tend to be some Cornish hen or other commercial variety. Broilers spend their whole lives in their coops with hundreds or thousands of chickens, and they often eat a diet of corn feed and nutritional supplements. Most commercial broilers reach slaughter weight between four and seven weeks of age. Since they are sold very young and have very soft muscle mass due to a lack of physical exertion, the meat is soft, tender and has more fat.
Broiler Trivia
- Normally, broilers have white feathers and yellowish skin.
- Broilers can run up to 9 miles per hour.
- The top 5 broiler producing states are Georgia, Alabama, Arkansas, North Carolina, and Mississippi.
- The broilers are the result of decades of artificial selection, genetic modification and other various techniques to support rapid growth.
- Americans eat 8 billion chickens per year which are more chicken than beef.
- As chickens grow older, they lay bigger eggs, but fewer than when they’re younger.
Broiler Production & Farming in Texas
Broilers are popular among farmers because they are quick and easy to raise. They usually grow in large, open structures called houses, where they roam, explore, eat, and commune with other poultries.
Broilers are uniquely bred for fast growth and finish, and the most popular breeds are the Cornish Rock and Cornish Cross. These breeds are excellent at converting feed into muscle weight. Broiler chicks can triple their hatch weight in the first seven days, and they can gain as much as 1.5-2 pounds in the last week.
Broilers should eat high protein complete feed to help support their rapid growth. Typically, they are raised to approximately 6 pounds, and they processed them between 6 and 8 weeks of age. Heritage breeds are also popular but take about 16 weeks to reach harvest.
Geography:
