Broilers.

The article focuses on broilers, fowls that are raised primarily for meat and not for eggs. It analyzes the demand and supply of broilers in the U.S. According to statistics, Americans consumed more broilers per person than either beef or pork in 2005, which makes it the principal source of animal protein since 1993. It notes that the broiler market's production levels and dollar value have also increased. It discusses the traditional cookbook classification of broilers by size and age such as Rock-Cornish game hen, the broiler/fryers chicken, roasters and capons. It also examines the production and marketing aspect for broilers, and its health-related issues. Several web resources related to broilers are also offered.