The Ethical Question: Age Of Chickens At Slaughter

The age at which chickens are slaughtered for meat varies depending on the breed and desired taste and texture. In general, chickens bred for meat are genetically manipulated to grow at an unnatural rate, with today's chickens reaching slaughter weight in just five to eight weeks. However, some sources suggest that waiting longer, up to 12 to 16 weeks, can result in more flavorful meat, especially for certain breeds like Cochin. On the other hand, older chickens that are no longer laying eggs or have become aggressive can also be used for meat, although they may require slower cooking methods to tenderize the meat. Ultimately, the decision of when to slaughter a chicken depends on individual preferences and the specific circumstances of the birds being raised.

Chickens are slaughtered at 42 days old

The process of slaughtering chickens is inhumane and cruel. Chickens are transported to the slaughterhouse in cramped crates, enduring extreme temperatures and weather conditions without food or water for up to 12 hours. Upon arrival, they may wait in these crates for an additional 12 hours. At the slaughterhouse, chickens are shackled and dragged upside down, fully conscious, through electrified water. This process paralyses their muscles to make feather removal easier after they are dead. Millions of chickens are scalded alive after their throats are cut. Undercover investigations have revealed the horrific conditions and treatment of chickens in the meat industry.

Some people choose to raise their own chickens for meat, opting for older birds that are eight weeks or older at slaughter. These birds are considered to have more flavour, although the meat may be tougher. Older chickens are better suited for low-heat, moist cooking methods such as stewing or roasting in a Dutch oven. Resting the meat for longer and slow cooking can improve the texture and taste of older chickens.

While the standard industry practice is to slaughter chickens at 42 days old, there are those who choose to wait longer for more flavourful meat. However, it is important to consider the ethical implications of the meat industry's treatment of chickens and the impact of selective breeding on their health and wellbeing.

Chickens are genetically manipulated to grow faster

Chickens are selectively bred to grow faster and larger. This process involves intense breeding to emphasise certain characteristics that increase profitability. In the last 100 years, the growth rate of chickens has increased dramatically, while their feed intake has decreased. In 1925, it took a chicken 112 days to reach 2.5 pounds, the weight at which they would be slaughtered. In 2010, a chicken would be slaughtered at 5.7 pounds after only 47 days. This accelerated growth is achieved through selective breeding practices, which aim to maximise the profit of the animal agriculture industry, with little regard for the welfare of the chickens.

Chickens today weigh up to three kilograms, almost double the size of a chicken from 60 years ago, with breasts that are 80% larger. This rapid growth leads to health problems and suffering for the chickens, as their minds and bodies struggle to cope with their abnormally large size. The physical strain of their rapid growth can lead to impaired locomotion and even result in some chickens being unable to walk.

While some sources claim that chickens are genetically modified, others argue that simple cross-breeding practices are responsible for their rapid growth. Cross-breeding involves identifying desirable traits in different breeds and combining them to produce chickens that grow larger, faster. This process has been employed for decades and has resulted in the modern chicken, which grows at an unprecedented rate.

Genetic modification, on the other hand, involves the use of modern technology to edit the genetic structure of an organism. While chickens are not directly modified through gene-splicing techniques, they are considered genetically modified by the USDA's definition, as their growth has been manipulated through selective breeding practices and modern molecular biology techniques.

The genetic modification of chickens is also explored in the field of research. The chicken embryo is a well-established model for studying developmental processes, gene functions, and host-pathogen interactions. Various methods have been developed to genetically manipulate chicken embryos, including electroporation of foreign DNA constructs and transduction with retroviruses. These techniques have contributed significantly to our understanding of immunology, infectious diseases, neurology, and developmental biology.

Chicken meat is more tender when the bird is younger

Chickens are usually killed for meat when they are between five and eight weeks old. However, some sources suggest that chickens can also be killed for meat when they are 10 months old. The meat of younger chickens is more tender than that of older chickens. This is because younger chickens have not yet developed the tough muscle fibres found in older birds.

As chickens get older, their muscle fibres become tougher and less tender. This is why older chickens are often used for grinding and mincing, as the toughness of the meat makes it less suitable for other cooking methods.

There are several ways to tenderise the meat of older chickens. One method is to brine the chicken, which involves soaking it in a salt and water mixture for at least 12-24 hours. Brining causes the meat to absorb additional water, making it more moist and tender when cooked. Another method is to rest the meat in the fridge for several days after processing. This allows the muscles to relax and the proteins to break down, resulting in more tender meat.

The cooking method can also affect the tenderness of chicken meat. Older chickens are more suited to low-heat, moist cooking methods such as stewing or braising. By cooking older chickens at a lower temperature, you can help to break down the tough muscle fibres and improve the tenderness of the meat.

Additionally, the breed of chicken can also impact the tenderness of the meat. Historic meat breeds, for example, are known for their superior flavour and texture, even when compared to other breeds at the same age.

Chicken meat can be too tough to eat when the bird is older

Chickens are typically slaughtered for meat when they are between 6 and 16 weeks old. In 1925, chickens reached a 'slaughter weight' of 1.1 kg at 16 weeks old. However, today's chickens are bred to grow unnaturally quickly, reaching this weight in just five weeks, though some take up to eight weeks.

However, some chicken owners wait 20 weeks or more to process their dual-purpose birds, as they are otherwise very small and not very meaty. One source suggests that older chickens are better suited to low-heat, moist types of cooking, such as stewing or roasting in a Dutch oven. This is because older birds can become stringy or chewy when cooked at high temperatures. One source suggests that the meat of older chickens can be ground and used for chicken tacos, burgers, etc.

Despite the potential for toughness, older chickens can have much more flavor than store-bought meat. A stewed older bird can create gallons of stock and a couple of pounds of shredded meat that can be used in dishes like tacos or chicken salad.

Chickens are selectively bred to grow unnaturally quickly

Chickens bred for unnaturally fast growth are known as "broiler chickens". They are bred for rapid weight gain and muscle mass, resulting in extreme physical abnormalities. Broiler chickens often experience painful and debilitating leg problems, making it difficult for them to walk. They also have disproportionate heart and lung development, which, along with abnormal muscle growth, leads to syndromes such as "wooden breast" and "white striping".

The abnormal muscle growth in broiler chickens causes abnormal deposits of collagen and fat instead of healthy muscle tissue. This reduces the range of motion in their wings, and they are unable to right themselves if they fall over onto their backs. Additionally, broiler chickens are constantly hungry and in search of food, leading to a sedentary lifestyle where they do little more than sit and eat.

The meat industry's selective breeding practices have led to immense suffering and a poor quality of life for broiler chickens. However, there are efforts to improve the welfare of these chickens. A research group at the University of Guelph in Canada has studied alternative chicken breeds and identified several genetic strains that grow slower and are healthier and more active. As a result, some companies have pledged to sell only chickens from improved genetic strains by 2024 or 2026, which is expected to significantly reduce chicken suffering in the industry.

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