October 2, 2003
New U.S. Poultry Rule Will See Younger Broilers
The changes are intended to reflect current realities where U.S. farmers' skill are increasing sending younger fowl to the slaughter, due to modern breeding and feeding practices. The new rules may increase the price of a 5-pound chicken by 40 to 65 cents if it gets labelled it as a roaster instead of a broiler.
Poultry classes were created 30 years ago for chicken, turkey, geese, duck and guinea fowl to ensure truthful labels.
Under the proposed rule, the age standards for Cornish game hens, broilers, roasters, capons, fryer-roaster turkey and young turkey would be lowered, some by several weeks. Broilers, for instance, now can be up to 13 weeks old.
The National Chicken Council said the changes would have little impact because they reflect "what is the practice in the industry," a spokesman said. Most broilers, the most widely sold chicken in U.S. grocery stores, are less than 7 weeks old. The proposed rule would specify "less than 10 weeks" of age.
Age is an important fact in marketing. Young birds are often more succulent and tender than older fowl and are suitable for all types of cooking, especially broiling, barbecuing and frying, the USDA said. The less tender meat of older birds are more suitable for stewing and baking or making soups, casseroles, salads and sandwiches.
Americans consume an average of 81 pounds of chicken a year, making poultry their most popular meat source.
