Lucas Delgado
Chicken is the number one species consumed by Americans, with the average American eating about 80 pounds of chicken each year. In the United States, whole mature chickens are marketed as fryers, broilers, and roasters, with broilers being the primary poultry meat exported. Broiler-fryers are young, tender chickens less than 10 weeks old and weighing between 2.5 and 4.5 pounds, and they can be cooked by any method. Roasters, or roasting hens, are the largest chickens commonly sold (3–5 months old and 6–8 lbs) and are typically more expensive. Boneless, skinless chicken breasts are the preferred chicken product in retail groceries, with two-thirds of chicken consumers usually buying chicken in this form. Chicken is also increasingly marketed in further processed forms, such as chicken strips, ready-to-eat rotisserie-roasted chicken, spicy chicken wings, and chicken nuggets.
| Characteristics | Values |
|---|---|
| Chicken Type | Broiler, fryer, roaster, pullets, hens, capons, poussin, Cornish game hens, fast-food oriented broiler |
| Chicken Part | Chicken breast, chicken slices, chicken mini fillets, tenders, chicken franks, chicken wings, chicken nuggets, chicken strips, chicken drumstick |
| Chicken Weight | 2.5-4.5 lbs, 1-2 lbs, 3-4.75 lbs, 6-8 lbs |
| Chicken Age | Less than 10 weeks, 7 weeks, 3-5 months, 40-45 days, 24 days, 30 days, 42 days |
| Chicken Quality | Grade A, organic, free-range, cage-free, pasture-raised, natural, fresh |
| Chicken Safety | Inspected for wholesomeness by USDA, free of disease, safe handling and cooking |
| Chicken Additives | MSG, salt, sodium erythorbate |
| Chicken Contamination | S. aureus, antibiotic-resistant bacteria, fecal matter |
| Chicken Storage | Refrigeration, freezing, overwrapping, vacuum sealing |
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What You'll Learn
Chicken meat classifications
Broilers
Broilers are chickens that are specifically raised for meat production. They are known for their rapid growth, enhanced breast muscle development, and efficient feed conversion rates. Broilers typically reach market weight in just 6 to 8 weeks and are processed between 42 and 47 days for optimal meat quality and efficiency. They have broader breasts, thicker legs, and are often referred to as "meat birds". Broilers are classified into different categories based on weight, including:
- Broiler-fryers: Weighing between 2.5 to 4.5 pounds, these are young chickens suitable for various cooking methods.
- Fast-food-oriented broiler: Weighing between 2 lbs 6 ounces and 2 lbs 14 ounces, these broilers are delivered without necks, giblets, and certain fats.
Roasters
Roasters, also known as roasting hens, are older chickens that are typically 3 to 5 months old and weigh between 5 to 7 pounds. They yield more meat per pound than fryers and are usually roasted whole but can also be used in other preparations.
Fryers
Fryers are young meat chickens harvested at 7 to 9 weeks old, weighing between 2.5 to 4.5 pounds. They are versatile and suitable for various cooking methods such as frying, broiling, or grilling due to their tender meat and thin skin. Fryers are the most common type of chicken found in retail stores.
Cornish Game Hens
Cornish game hens are a smaller category of chickens weighing between 1 to 2 pounds. They are typically less than 30 days old when harvested.
Poussin
Poussin, also known as spring chicken, is a classification for very young chickens. These birds are no older than 28 days when slaughtered and weigh one pound or less.
Capons
Capon is a type of chicken that has been surgically unsexed. They develop more slowly, putting on more fat, and are typically between 16 weeks to 8 months old. Capons yield generous amounts of tender, light meat and are suitable for roasting, braising, or poaching.
Stewing Hens
Stewing hens are typically older laying hens that are past their prime, ranging from 10 months to 1.5 years old. Their meat tends to be tougher and more stringy, making it suitable for stews where the meat can break down during long, moist cooking.
It is worth noting that standard chicken breeds can also be classified into broader categories such as American, Asiatic, Continental, English, Mediterranean, and All Other Standard Breeds, based on their origin and characteristics.
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Chicken meat contamination
Chicken is one of the most common meats available globally, with billions of chickens farmed for consumption. In the United States, whole chickens are marketed as fryers, broilers, and roasters, with broilers being the most common.
Chicken meat is susceptible to bacterial contamination, with Salmonella, Campylobacter, and Staphylococcus aureus being the most common causes of food poisoning. Other bacteria, such as Escherichia coli and Enterococcus, indicate fecal contamination, which can occur when chickens live in cramped conditions with frequent exposure to faeces. Additionally, Klebsiella pneumonia, a bacterium naturally present in the human stomach, can also contaminate chicken meat and cause infections.
Contamination levels can fluctuate during the slaughtering process and storage. Initial contamination may persist during storage, and some bacteria can continue to develop and multiply. Bacterial counts increase during storage and vary between samples, with some bacteria being more prevalent in spoiled chicken meat, such as B. thermosphacta, P. fluorescens, and S. putrefaciens.
Furthermore, antibiotic resistance in bacteria is a critical issue. A significant proportion of chicken meat is contaminated with antibiotic-resistant bacteria, posing a severe threat to public health. A study found that nearly half of the meat and poultry in US grocery stores were contaminated with S. aureus, and over half of those bacteria were resistant to antibiotics.
To minimise the risk of contamination, it is essential to prevent raw chicken and its juices from coming into contact with other foods and to ensure thorough cooking to a temperature of at least 165˚ F.
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Chicken meat inspections
Chicken is one of the most common meats available globally, with billions of chickens on Earth. In the United States, whole mature chickens are marketed as fryers, broilers, and roasters, with broilers being the primary poultry meat exported.
History of Chicken Meat Inspections
The poultry industry in the US has evolved from small farms selling live chickens to local customers to large-scale commercial operations. The Meat Inspection Act of 1906 excluded poultry from its scope. However, as the industry grew, the need for standardised inspection procedures became apparent.
Wholesome Poultry Products Act (WPPA)
In 1968, the Wholesome Poultry Products Act (WPPA) was enacted, requiring the inspection of nearly all poultry sold to consumers. This legislation aimed to bring uninspected poultry under federal or state inspection programs, ensuring standardised food safety and quality.
Food Safety and Inspection Service (FSIS)
The Food Safety and Inspection Service (FSIS) is the public health agency within the United States Department of Agriculture (USDA) responsible for inspecting broiler chicken processing facilities. FSIS inspectors are present at all times during the operation in chicken processing plants, and they have the authority to stop production for food safety violations.
Hazard Analysis Critical Control Point (HACCP)
Since 1996, the meat and poultry industries have adopted the Hazard Analysis Critical Control Point (HACCP) system. HACCP is a scientific and preventive approach to food safety that addresses potential biological, chemical, and physical contamination. It helps identify hazards and implement corrective actions to ensure the safety of chicken products.
State-Level Inspections
Various states have their own meat and poultry inspection programmes, such as the Bureau of Meat and Poultry Inspection in Illinois. These agencies administer inspection acts and ensure compliance with wholesomeness, proper labelling, and deceptive advertising standards. They also license and inspect meat and poultry brokers, processing plants, and refrigerated warehouses.
Industry Investments
Poultry companies have invested significantly in technology and scientifically-validated measures to enhance food safety. These include organic rinses to reduce pathogens, maintaining proper temperatures, and using metal detectors and X-rays to prevent foreign objects in products.
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Chicken meat marketing
In the United States, whole mature chickens are marketed as fryers, broilers, and roasters, with fryers being the smallest and most common, and roasters being the largest and most expensive. Broilers are the primary poultry meat exported from the US. Chicken breasts are often sold as solid cuts, while the leftover breast and rib meat are used in processed products like chicken franks. Boneless, skinless chicken breasts are the most popular chicken product in retail groceries, with two-thirds of chicken consumers usually buying chicken in this form.
Chicken shop restaurants should focus on visually appealing branding materials that showcase their unique flavours and experiences. High-quality images of their offerings can be shared on social media and used in print advertisements to create a cohesive and enticing brand identity. Participating in local events and engaging with the community can also significantly enhance a restaurant's presence and foster loyalty.
To build trust and counteract myths about poultry meat, the industry needs to emphasise the nutritional value and safety of chicken consumption. Marketing campaigns can be targeted towards specific groups, such as pregnant women and senior citizens, highlighting the benefits of chicken for their particular needs.
In addition to visual and targeted marketing strategies, promotional offers and pricing strategies can also be effective in boosting chicken sales. For example, reducing the price of chicken breasts or offering buy-one-get-one-free deals can attract more customers.
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Chicken meat consumer preferences
Chicken is the most consumed meat in the United States per capita, and the most common meat available in the Middle Ages. Chicken meat is also the most common type of poultry consumed, with chicken and poultry consumption steadily increasing over the years, more than tripling since 1960.
Consumer Preferences
Consumer studies have shown that the leading chicken products are salads using chicken as an ingredient, chicken strips, ready-to-eat rotisserie-roasted chicken, spicy chicken wings, and chicken nuggets. Boneless, skinless chicken breasts are the most popular form of chicken bought by consumers, with two-thirds of chicken consumers usually opting for this cut. Chicken breast is also often sold as thinly sliced chicken slices, a convenient filling for sandwiches. Chicken tenders are also popular, though what constitutes a tender differs between the US and the UK. In the US, tenders can be either tenderloins or strips cut from the breast, whereas in the UK, the strips of pectoralis minor are called "chicken mini-fillets".
Consumer preferences are influenced by a variety of factors, including health, taste, environmental impact, animal welfare, and price. Consumers are increasingly interested in the information about the products they buy and consume. Some consumers are willing to pay more for sustainable-related attributes in meat products and consume less meat. However, it is unknown whether these consumers would be willing to pay more for chicken if other attributes, such as product origin, are compromised.
Consumers also rank freshness, product integrity, cleanliness, and price as leading factors affecting their purchase of chicken. Chicken is considered a healthy food by the US public as it is a source of high-quality protein and other nutrients, often lower in fat than meat products from other animal sources. However, there is a lack of rigorous scientific assessments to support this claim. The DGA (Dietary Guidelines for Americans) specifies that poultry should be consumed as fresh, frozen, or canned lean cuts, such as chicken breast, and that the consumption of processed poultry products should be kept to a minimum. Despite this, the forms of poultry consumed by Americans do not always align with the DGA's guidance.
Retail Marketing
In retail, the standard bird sold weighs 3 to 4.75 lbs and is between 40 and 45 days old. In the US, whole mature chickens are marketed as fryers, broilers, and roasters, with fryers being the smallest and most common, and roasters being the largest and most expensive. Broilers are the primary poultry meat exported.
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Frequently asked questions
The different types of chicken meat are broiler-fryer, Cornish hen, rooster or cock, and organic chicken. Broiler-fryers are young chickens less than 10 weeks old and weigh between 2.5 and 4.5 pounds. They can be cooked using any method. Cornish hens are small broiler/fryers weighing between 1 and 2 pounds and are typically roasted whole. Roosters or cocks are mature male chickens with coarse skin and tough, dark meat. They require long, moist cooking. Organic chicken is of higher quality, free to roam on a pasture, and fed a mix of grass, bugs, and worms.
In the United States, the USDA's Agricultural Marketing Service (AMS) oversees the grading and labeling of chicken meat. Grade A chickens, the most common grade, have plump, meaty bodies and clean skin. They are also free of bruises, broken bones, feathers, cuts, and discoloration. While lower grades like B and C exist, they are generally reserved for ground or processed products and are not typically marketed as such.
Boneless, skinless chicken breasts are the most popular chicken product in retail groceries, with two-thirds of chicken consumers typically buying chicken in this form. Other popular products include chicken strips, ready-to-eat rotisserie-roasted chicken, spicy chicken wings, and chicken nuggets.
Consumers consider factors such as freshness, product integrity (no broken/cracked eggs), cleanliness, and price when purchasing chicken. They also look for versatility, flavor, convenience, and value in the products they choose.
