On average, broiler chickens (chickens raised for meat) reach slaughter weight in 47 days.[1,2] The National Chicken Council estimates that this figure has remained at 47-48 days since 1990.[3]
A 2011 USDA survey reported that, on average, the smallest broilers reach slaughter weight at about 38 days and the largest in 61 days.[4]
National Chicken Council (March 2023) U.S. Broiler Performance. https://www.nationalchickencouncil.org/statistic/us-broiler-performance/
USDA, APHIS (2013) Poultry Industry Manual, Foreign Animal Disease Preparedness & Response Plan (FAD Prep), p. 7. [We assume that the USDA is using NCC’s data for this point, as we are aware of only limited USDA figures regarding average age at slaughter.]
National Chicken Council (March 2023) U.S. Broiler Performance.
James M. MacDonald (2014) Technology, Organization, and Financial Performance in U.S. Broiler Production, USDA Economic Research Service Bulletin No. 126, p. 18. https://www.ers.usda.gov/webdocs/publications/43869/48159_eib126.pdf?v=0 [“Smaller broilers are usually marketed bone-in (whole or cut-up in parts) to the fast-food and foodservice sectors, while intermediate sizes are normally marketed to retail groceries in tray-pack or bagged forms. The largest birds can be sold whole as roasters but are also marketed deboned and processed into parts and value-added products.” at p. 8]
The average weight of broiler chickens when slaughtered was 6.54 lbs. in 2023; 6.49 lbs. in 2022; and 6.46 lbs. in 2021.[1,2]
USDA NASS (2024) Poultry Slaughter 2023 Summary, ISSN: 2159-7480, p. 5.
USDA NASS (2023) Poultry Slaughter 2022 Summary, ISSN: 2159-7480, p. 5.
The average weight of a chicken at slaughter was 3.7 lbs. in 1972.[1] The average weight has grown ~76% since then.
USDA Economic Research Service (updated 11/26/24). Livestock and Meat Domestic Data/Meat statistics table, historical/livestock and poultry live and dressed weights. [6.5 lbs. (2022) – 3.7 lbs. (1973) = 2.8 lbs. / 3.7 lbs. = .756, or 76%]
Laying hens in the factory farming system typically live for about 80 weeks – slightly longer than 1.5 years. At that age the ones that have not yet died are either killed and disposed of, rendered for animal feed, or slaughtered for human food consumption. Factory farms make the decisions about when to kill or slaughter flocks based on levels of disease and mortality and the economics of diminishing egg production. Hen flocks that undergo induced molting live about two years on average.[1-4]
Induced molting is becoming less common due to the indefensible cruelty of withdrawing feed, reducing lighting, and accepting higher levels of disease and mortality by forcing more production from compromised hens.[5] The current guidelines of United Egg Producers limit feed withdrawal during induced molting.[6]
Scanes, C. G., & Christensen, K. D. (2019). Poultry science. Waveland Press, Long Grove, Illinois, p. 309.
[“Molting is a natural process of shedding and developing new feathers and is followed by increased egg production.” “Induced molting is accomplished by reducing the available feed and reducing the day length.” “Molting is induced when egg production is slowing and is no longer economic for the producer.”].USDA, APHIS (2013) Poultry Industry Manual, Foreign Animal Disease Preparedness & Response Plan (FAD Prep), p. 103. [“Typically, the productive life of laying hens ends at 78-80 weeks in a one-cycle system, at 102-106 weeks in a two-cycle system, and at 140 -150 weeks in a three-cycle system.”]
United Egg Producers (2024) 2024 Cage-Free Housing: Animal Welfare Guidelines for U.S. Egg-Laying Flocks, p. 27. [“Without molting, a flock’s life is usually ended at about 75 to 85 weeks of age, whereas with molting, the life of that flock may be extended to 110 weeks or longer.”]
Scanes, C. G., & Christensen, K. D. (2019), p. 309. [“Egg producers choose a wide range of cutoff ages of all-pullet programs, from as short as 50 weeks of age at sale to as long as 108 weeks, with an average of about 82 weeks.”]
USDA NASS (Feb. 2024) Chickens and Eggs 2023 Summary, Total Layers Molted by Month, p. 16.
[It appears that total layers molted during 2023, either “completed” or “being molted” is ~13% of all layers, and that is slightly lower than in 2022. This is a large reduction from the USDA reporting in 2013 that “Approximately 80% of laying hens in the USA are molted at least once.” See, USDA, APHIS (2013) Poultry Industry Manual, p. 103]2024 Cage-Free Housing: Animal Welfare Guidelines for U.S. Egg-Laying Flocks, p. 27. [“Only non-feed withdrawal molt methods are permitted. Hens must be provided with a palatable feed source that is suitable for non-producing hens.”]
Turkey hens are typically slaughtered at ~14-18 weeks, and toms are slaughtered at ~18-22 weeks.[1,2 ] Hens and toms are raised separately.
National Turkey Federation, Raising America’s Turkeys, https://www.eatturkey.org/raising-turkeys/ [“A hen usually takes 14 weeks and weighs 15.5 pounds when processed, but a tom takes roughly 18 weeks to reach a market weight of 38 pounds.”]
USDA, APHIS (2013) Poultry Industry Manual, Foreign Animal Disease Preparedness & Response Plan (FAD Prep), p. 53. [“Hen flocks are usually marketed at 14-18 weeks weighing 14-18 pounds (6.4-8.2 kg) while tom flocks are marketed at 20-22 weeks weighing 40-44 pounds (18-20 kg).”]
Our best estimate is that turkey hens, on average, are slaughtered at ~15 lbs.[1-3] Our best estimate is that turkey toms are slaughtered at ~45 lbs. (Although the National Turkey Federation gives an average weight of 38 pounds, there is reason to question that figure, based on USDA data as well as other references.)[4-7]
Turkey hens are generally marketed as whole birds, while turkey toms are deboned for packaged meats or processed foods.
National Turkey Federation, Raising America’s Turkeys. https://www.eatturkey.org/raising-turkeys/ [“A hen usually takes 14 weeks and weighs 15.5 pounds when processed…”]
USDA, APHIS (2013) Poultry Industry Manual, Foreign Animal Disease Preparedness & Response Plan (FAD Prep), p. 53. [“Hen flocks are usually marketed at 14-18 weeks weighing 14-18 pounds.”]
Terrance O’Keefe (August 22, 2023) Exploring the floor space, turkey performance tradeoff, WATTPoultry.com. https://www.wattagnet.com/broilers-turkeys/turkey/article/15542148/exploring-the-floor-space-turkey-performance-tradeoff [“Most turkey hens are still raised for producing whole birds and are marketed at liveweights similar to historical norms (12-16 pounds)…”]
USDA NASS (2024) Poultry Slaughter 2023 Summary, ISSN: 2159-7480, p. 5. [Note: the USDA gives average “young turkey” (less than 8 months old) slaughter rate for 2023 at 31.7 pounds but does not provide separate slaughter weights for hens and toms. We believe this data point is the most credible. Assuming similar numbers of males and females are raised, that hens are slaughtered at about 15 pounds, and an overall average of 31 pounds, toms would be slaughtered at about 47 pounds.]
National Turkey Federation, Raising America’s Turkeys. [“a tom takes roughly 18 weeks to reach a market weight of 38 pounds.”]
USDA, APHIS (2013) Poultry Industry Manual, p. 53. [“tom flocks are marketed at 20-22 weeks weighing 40-44 pounds (18-20 kg).”]
Terrance O’Keefe (August 22, 2023). [“Tom turkeys raised to be deboned are commonly marketed at liveweights of 40-50 pounds (18.18-22.72 kilograms) in the U.S and Canada.”]
The USDA reports that in 1972, the average slaughter weight of young turkeys was 19.4 lbs. (without distinguishing between hens and toms).[1] This compares to the average weight of 33.2 lbs. for young turkeys slaughtered in 2022.[2] The average slaughter weight has grown ~71% over 5 decades.
USDA Economic Research Service (updated 11/26/24). Livestock and Meat Domestic Data/Meat statistics table, historical/livestock and poultry live and dressed weights (Turkeys). [33.2 lbs. (2022) – 19.4 lbs. (1973) =13.8 lbs. / 19.4 lbs. = .711, or 71%]