During what age range are Broilers typically processed for meat production?

Broilers are typically processed for meat production at an age range of 6 to 8 weeks. This timing is ideal for achieving optimal growth rates and meat yield. At this age, broilers have reached a weight that makes them suitable for processing, while the meat remains tender and flavorful.

The growth cycle of broilers is designed through selective breeding and careful management practices to ensure they reach their target weight efficiently within this timeframe. Processing at this age helps producers maximize feed efficiency and maintain the quality of the meat, which is key for both market demand and consumer preferences.

Processing earlier than 6 weeks might not allow the birds to develop enough muscle mass and size, while waiting too long, beyond 8 weeks, can result in tougher meat and a different quality profile that may not align with market standards. Thus, the 6 to 8 weeks range is widely accepted in the industry for optimal meat production.