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If the chickens are Broilers (bred for the table) they will be fast growing and ready to kill atabout six to eight weeks. You will find that cockrells grow faster than poulets.

Regards Chook Butcher.

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Q: What age should you slaughter chicken?
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At what age can a child witness a turkey being slaughtered?

at 5 years of age, it is acceptable to witness this slaughter. Reply: Umm...OK...uh, and what would be the basis of your answer that 5 years of age is the proper age. I know folks who, at 45 years of age, are not equipped to witness the slaughter of a turkey. I also know people who cannot watch a fly being swatted, or a black widow spider being stomped. So let's clean up this answer: 1. If a child is to watch a slaughter, the parent should speak to the child in advance of the experience, to prepare the child for what he/she will see; 2. If a child is troubled at the prospect of death for a creature, the child should not be subjected to the slaughter. 3. If a child exhibits humor at the death of a creature, or indicates a consuming interest in witnessing a slaughter, then the parents should not subject the child to the slaughter without also speaking of the gravity of what is being witnessed.


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How long does it take a chick to grow to slaughter?

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What is the best age to slaughter a turkey?

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How much weight will a life chicken lose when slaughtered?

The weight loss of a chicken after it is slaughtered will depend on several factors, including the weight of the chicken before slaughter, the processing method used, and the cut of meat that is being prepared. Typically, a broiler chicken will lose anywhere from 20-30% of its weight after slaughter. This weight loss can occur due to the evaporation of moisture, blood loss, and removal of internal organs and feathers. For example, if a live broiler chicken weighs 4 pounds, the weight after slaughter and processing may be about 3 pounds. It is important to note that the weight loss after slaughter may vary depending on the processing facility or butcher. The weight loss can also be influenced by the temperature and humidity of the processing facility, how the birds are handled, and the time between slaughter and refrigeration.