Broiler Industry

The vast majority of chicken meat we find in grocery stores and restaurants comes from “broiler” chickens intensively confined on “factory farms.” Each year in the United States, more than 8 billion chickens are raised on these farms. These chickens suffer both acute and chronic pain due to selective breeding, confinement, transportation, and slaughter.
In the 1950s, it took 84 days to raise a five-pound chicken. Due to selective breeding and growth-promoting drugs, it now takes only 45 days. Such fast growth causes chickens to suffer from a number of chronic health problems, including leg disorders and heart disease.
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