Poultry raised specifically for meat production are commonly known as “broiler chickens”. Broilers have been selectively bred for fast growth and weight gain to produce the most meat in the shortest amount of time. The breeds used for commercial meat production today are vastly different from the chickens raised on farms 50 or 60 years ago. Through selective breeding, broiler chickens reach market weight at just 5-7 weeks old, while in the past it took 16-20 weeks for a chicken to grow large enough for slaughter. This drastic change is a result of breeding choices meant to optimize the profitability of meat chicken production.
Breeds of Chickens Used for Meat
The chicken industry relies primarily on two breeds for meat production:
Cornish Cross
The Cornish Cross is the most common broiler chicken used today. It is a hybrid cross between a Cornish chicken and a Plymouth Rock chicken, bred specifically for fast growth and meat yield. Some key features of Cornish Cross broilers are:
- Reach 4-5 lbs live weight by 5-7 weeks old
- High breast meat yield
- Very fast growth, gaining weight rapidly from a young age
- Prone to leg problems and reduced activity due to fast growth
- White or lightly colored feathers
The Cornish Cross dominates commercial chicken farming because of its efficient feed-to-meat conversion ratio. These birds have a very high appetite and will eat as much as possible to fuel their fast growth. The result is a large, meaty chicken ready for processing at 1.5 months old. However, their extremely fast growth often causes leg deformities and inability to move well. The Cornish Cross is designed to primarily eat and gain weight, with activity being a secondary priority.
Redbro
Redbro chickens are another common commercial broiler breed. Like the Cornish Cross, Redbros are bred specifically for meat production with the following traits:
- Reach 4-5 lbs in 7-9 weeks
- Slower growth rate than Cornish Cross
- Better mobility due to more active behavior
- Higher quality meat with more muscle development
- Reddish brown colored feathers
Redbro chickens grow at a slightly slower pace than the Cornish Cross. While still faster than heritage chicken breeds, Redbros are more active birds with better leg health and mobility. The meat is often regarded as higher quality with better texture. However, the slower growth means it takes more time and feed to reach processing weight. This reduces profit margins compared to the Cornish Cross.
Comparison to Egg Laying Chickens
While certain breeds are preferred for commercial egg production as well, there are distinct differences between laying hens and broiler chickens:
Appearance
Broilers have a much thicker, meatier body shape and structure compared to the slender build of egg laying breeds. They put energy towards breast muscle development instead of egg production.
Growth Rate
Broilers grow their body weight very rapidly in order to reach harvest size as quickly as possible. Egg layers grow much slower as they channel energy towards consistent egg production over many months instead of short-term weight gain.
Feed Efficiency
Broilers convert feed to meat more efficiently than egg layers. It takes about 1.6-2 lbs of feed for a broiler to gain 1 lb of body weight compared to around 4 lbs of feed per 1 lb of growth in layers.
Activity Level
Egg layers tend to be more active chickens as they mature, with good mobility to move around lanes and access food, water, and nesting areas. Broilers have reduced activity levels due to their rapid growth, especially near market weight.
Processing Age
Broilers reach their target harvest size at 5-9 weeks old. Egg layers aren’t ready for processing until 4-6 months old. The longer growth period of layers allows their bones and tissues to develop more slowly and completely.
Raising Broilers for Homestead Meat Production
For small-scale homesteads raising chickens for their own meat needs, broiler chickens are still the best option. Here are some tips on selecting and working with broiler breeds:
Choose Slower Growing Breeds
The extreme fast growth of commercial broiler breeds like the Cornish Cross can cause problems when raising just a small backyard flock. Slower growing breeds like Redbro, Freedom Ranger, or New Hampshire Red provide a better balance of health and meat production when not pushed for maximum commercial efficiency.
Allow Plenty of Space
Give broiler chickens room to move around comfortably even as they gain weight rapidly. Confinement stresses birds and can aggravate leg problems. Target 3-4 square feet per bird in a moveable pen or permaent chicken run.
Use Quality Feeds
Prioritize feeds with no animal byproducts, antibiotic free, vegetarian diet formulation. Look for feeds with at least 16% protein, supplemented with key amino acids like lysine and methionine that broilers need to thrive.
Process at 9-12 Weeks
For improved bird health and welfare, wait until 9-12 weeks old to process broiler chickens, instead of the typical 5-7 weeks on commercial farms. The extra 2-3 weeks allows more muscular development.
Freeze for Later Use
Consider processing more broiler chickens than you need immediately, then vacuum seal and freeze portions for future meals. This allows growing your own on a schedule that suits your property, not restaurant demand.
Welfare Controversies of Commercial Broiler Production
Modern commercial broiler chickens pay a steep price for their astounding meat production capabilities. Some of the major welfare concerns include:
Extremely Fast Growth
Pushing broiler chickens to gain weight so rapidly often outpaces their bone and muscle development, leading to painful lameness and leg deformities. Their appetite outpaces their mobility, sometimes leaving them unable to reach food and water sources.
Overcrowded Conditions
In the quest to maximize meat output and profits, commercial broiler facilities often cram tens of thousands of birds together in confined, crowded spaces with poor sanitation and air quality.
Risk of Sudden Death
The combination of unnaturally fast metabolism and heart demands combined with their overweight bodies puts many broilers at risk of sudden death from heart attacks or organ failure. Millions die in barns before reaching processing weight.
Difficulty Walking
Selective breeding for breast muscle growth has made broiler chickens disproportionately top-heavy. Combined with joint laxity from rapid weight gain, their heavy breasts put them off balance, making walking difficult and painful.
Respiratory Challenges
Packed together by the thousands, lacking room to move normally, and breathing poor air quality leads to respiratory distress for many broiler chickens. Ammonia burns their lungs and increases susceptibility to respiratory diseases.
Early Processing Age
Processing broiler chickens at only 5-7 weeks old means they are still physically immature. Given a natural lifespan of 5+ years for chickens, slaughtering them as juveniles raises ethical concerns.
Conclusion
Broiler chickens like the Cornish Cross and Redbro breeds dominate commercial meat production because they have been selectively bred to grow extremely fast and convert feed to breast meat very efficiently. However, their accelerated growth rate tends to come at a steep price in terms of mobility, activity levels, and general welfare. When raised in more spacious, small-scale settings broilers can produce an abundant meat supply for homesteads while enjoying improved freedom and longevity compared to industrial production. Heritage breed chickens offer another option for home growers who prioritize natural behaviors and longevity over maximum meat output per day of life. Regardless of the breed chosen, providing broilers with good husbandry lets them experience the most natural life possible before processing.