Quote:
Originally Posted by Abdullah71601
You’re first paragraph is wrong on every point. The chickens walk freely in the houses from food to water to rest. None of the big producers use antibiotics anymore (haven’t for years). And the birds are lean, low fat, high muscle percentage (fat is waste in the chicken business). The broiler breeds are selected for muscle quality, disease reistance, and growth rate.
Unless you are visiting your local farmer for your chicken, you are likely eating meat produced by the US method. True free range has high disease and predator loss, and low production rates. Which, drives costs up. Typically 8-10 times more expensive. Are you paying 10 times more for your chicken? If not, it’s produced using the US method.
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I don't eat meat personally
maybe its different but i doubt it....
https://www.theguardian.com/environm...-welfare-farms
"A series of photographs taken a few days apart showed a normal, traditionally bred egg-laying hen as it grows from chick to maturity. Underneath were parallel pictures of the modern broiler taken at the same intervals. By day nine, the broiler’s legs can barely keep its oversized breast off the ground. By day 11, it is puffed up to double the size of its cousin. It looks like an obese nine-year-old standing on the legs of a five-year-old. By day 35 it looks more like a weightlifter on steroids and dwarfs the egg-laying hen.""The intensively produced broiler is typically kept in an artificially lit shed of around 20,000-30,000 birds. Computers control heating and ventilating systems and the dispensing of feed and water. The water and feed are medicated with drugs to control parasites or with mass doses of antibiotics as necessary. Units are cleaned only at the end of each cycle, so after two to three weeks the floor of the shed is completely covered with faeces and the air tends to be acrid with ammonia."