What is the best age to slaughter a broiler chicken?
worked example · Caribbean · Deep litter · Ross 308 · 500 birds
Most fast-growing broilers are ready for slaughter at about 35–49 days, usually weighing roughly 2–3 kg live, according to poultry classification conventions and breed documentation. There is no single best age: choose the weight and carcass size your buyer or household needs, then use age as a planning guide.
Market and value-chain practice puts the buyer first. Whole-bird fresh markets often prefer smaller chickens around 1.5–2 kg live, while portioning and foodservice buyers may want heavier birds. For home cooking, a younger broiler gives tender meat suited to roasting, frying or grilling; a local or dual-purpose chicken takes longer to grow and generally has firmer meat.
In the Caribbean smallholder example, with Ross 308 birds in a naturally ventilated house at 31°C, 2.8 kg live weight at 42 days is a planning target, not a guaranteed result. The example uses a realistic feed conversion of 1.79 rather than the standard target of 1.55. Weigh representative birds during growth and slaughter when they reach the required size rather than keeping them solely to meet a calendar date.
Ross 308 performance objectives show that feed conversion worsens as birds grow older, so extra days only make sense if the additional saleable weight justifies the feed and other costs. Also distinguish live weight from kitchen-ready weight: standard processing yield reporting puts a whole dressed carcass without giblets at roughly 70–75 percent of live weight. Plan slaughter around the bird you intend to sell or cook, with suitable processing and chilling ready.