Chicken meat is an excellent source of protein and can be produced on most small and backyard farms. The white-feathered chickens bred specifically for meat production are called broilers, fryers or roasters, depending on the size they will be raised to. There are also a few less genetically selected breeds that can be used for meat production. These include Plymouth Rocks, Wyandottes, Jersey Giants, New Hampshire, Delawares and many others.
|Health issues||4-H projects|
Management requirements for meat bird flocks (Virginia Tech)
The small flock for poultry meat (University of Minnesota)
The home broiler flock (Texas A&M University)
Production of eggs and home-raised, home-butchered broiler and turkeys (Kansas State University)
Stepping up to production for a small broiler market: Thinking it through (Backyard Poultry, 2008)
Leg problems in broilers and turkeys (Kansas State University)
Heat stress management in broilers (University of Florida)
Raising broilers and turkeys for competitions (University of Arkansas)
Growing broilers for the fair (Kansas State University)
DISCLAIMER: References to commercial products or services provided via this Web site are intended for informational and educational purposes only, and do not necessarily reflect the views or opinions of the Department of Animal and Food Sciences, University of Kentucky Extension, or the University of Kentucky as a whole.