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.
