Poultry raised exclusively for meat are called broilers. The term ‘broiler’ refers to hens, ducks or turkeys, which are characterised by their massive muscle structure.

Where did the term come from?

The name ‘broiler’ is derived from the English word ‘broil’, which when translated into Polish means ‘to bake’ or ‘to roast’. It has to do with the first traditional cooking methods, which were most often subjected to a roasting process. 

There is no denying that the global demand for poultry meat is steadily increasing. This versatile culinary ingredient, which has been consumed in various cultures for millennia, is meeting an increasing demand. Although the tradition of eating poultry dates back a long time, it was in the 1920s that the first larger-scale breeding initiatives began to appear in the USA. In Europe, similar efforts began to gain momentum in the 1950s and 1960s.

MIT:
Broilers are a genetically modified breed of chicken produced in laboratories.

FACT:
Broilers are characterised by their growth rate and adequate muscle mass. These traits have been selected and shaped over the years due to market needs to get the right traits in the animals. The process involved selective cross-breeding between different bird species and has nothing to do with genetic modification of the animals.

MIT:
White feathering is unnatural.

FACT:
White plumage is one of the naturally occurring colours among poultry. The colour of broilers, for aesthetic reasons, is a feature that influences customers’ purchasing decisions, so as a result of the market’s adaptation to consumer expectations, the colour of hens reared for meat is white.

MIT:
Broilers are raised in cruel conditions.

FACT:
Polish law and European Union regulations set strict standards for animal husbandry. Among other things, the legal requirements prohibit cage rearing. Furthermore, the regulations oblige breeders to take care of animal welfare, understood as ensuring the health and comfort of the animals as well as preventing injuries and suffering.