Chickens can be classified based on a number of physical characteristics.
Parameters:
(1) age
(2) gender
(3) meat tenderness
(4) skin texture
(5) harness of breastbone cartilage
|
Age |
Gender |
Meat |
Skin |
Breastbone Cartilage |
Class |
|
< 3 months |
NA |
tender |
soft, pliable, smooth |
flexible |
fryer or broiler |
|
3 to 5 months |
NA |
tender |
soft, pliable, smooth |
less flexible |
roaster |
|
< 8 months |
male (castrated) |
tender |
soft, pliable, smooth |
NA |
capon |
|
> 10 months |
female |
less tender to tough |
coarse |
hard |
baking or stewing hen |
|
> 10 months |
male |
tough, dark |
coarse |
hard |
cock or rooster |
where:
• There is a gap between 8 and 10 months in ages.
• A baking or stewing hen may have been used for egg laying.
