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Culling is removing birds that are unusable, sick, deformed or are socially unacceptable to the flock. Culling starts with the chicks. In commercial egg laying facilities, there is no need for a rooster, so most of the male chicks will be killed shortly after the hatch. As the chicken matures, the weakest of the flock are removed. At processing there is the final culling where birds with crooked breast bones, and other abnormalities are either removed from the line or sent to the cutting line for parts instead of whole chicken.

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