The conversion of a chicken's live weight to dressed is not very much. The feathers, feet, and head of the chicken weigh less than half a pound.
15% dressed weight
15-20%.
The breast meat of chickens is the most popular consumer product when buying chicken. The bigger the breast available on a meat chicken the more money made.
The breast meat on chickens and Turkeys is white because the flying muscle isn't used much. Any bird that flies regularly will have all dark meat.
The chickens hindquarters are usually the dark part and the chicken. The chickens wings, drumstick + the breat are the white meat.
Chickens are animals. Primarily we get two products from the chicken. Chicken Eggs and meat. Chicken breast is just that, the breast of the chicken. Chickens are farmed all over the world in a number of ways but that is irrelevant here.
Simple logic: Meat queen chickens lay eggs; meat king chickens lay meat queen chickens.
The term "breast" in reference to chicken chests likely originated from the anatomy of the bird, as the chest area is where the breast meat is located. Over time, this part of the chicken has commonly been referred to as the "breast" due to its shape and location on the bird's body.
The is really no definitive answer to this as it all depends on the breed. A chicken can be bantam, or standard and bred for meat, eggs or show. Fryer/broiler can average 4 to 7 lbs Meat chickens weekly weight average changes constantly but run around 5.6lbs
An intensively reared chicken are bred to reach slaughter weight in less than 6 weeks. About 70% of meat chickens are raised this way. These chickens are also known as commercial broilers.
Chickens are mostly used for their meat and their eggs.
Dressing percentage is 50 to 60% of live weight.
Chickens are used for egg production and for meat. Some chickens are also used as pets.
According to Weight Watchers, a 3 oz. boneless, skinless chicken breast is worth 2.5 points. Therefore, a 4 oz. boneless, skinless chicken breast would be approximately 3.3 points.