Chicken carcass weight % ratio for price calculation purposes
Some studies / reports and organizations use a 70% dressing percentage / carcass yield from the live chicken broiler weight, whilst others use a 65% margin. What are the respective 65% and 70% margins based on? Why are there two margin models used?
A lot depends on the breed of the chicken, the age at which it is harvested, and what it is fed.
Dear Dr Jacob,
Thank you for making the effort to respond.
Were you expecting a more detailed response? I would need more information before I can provide more specific responses.