How Broilers are Marketed1

Year
Whole
Cut-up/Parts
Further Processed
 
 percent
1962
83
15
2
1963
81
16
3
1964
80
18
2
1965
78
19
3
1966
77
20
3
1967
74
22
4
1968
72
23
5
1969
71
25
4
1970
70
26
4
1971
66
28
6
1972
65
30
5
1973
62
31
7
1974
63
31
6
1975
61
32
7
1976
58
35
7
1977
54
38
8
1978
54
38
8
1979
54
37
9
1980
50
40
10
1981
45
44
11
1982
40
48
12
1983
34
52
15
1984
31
52
17
1985
29
53
18
1986
22
57
21
1987
22
56
22
1988
20
57
24
1989
19
57
24
1990
18
56
26
1991
16
56
28
1992
15
55
30
1993
13
54
33
1994
12
54
34
1995
10
53
36
1996
11
50
38
1997
12
48
40
1998
12
47
41
1999
10
46
43
2000
10
44
46
2001
11
43
47
2002
10
43
47
2003
10
43
48
2004
10
43
48
2005
11
43
46
2006
11
43
46
2007
11
43
46
2008
11
42
47
2009
12
42
46
2010 estimated
12
43
45
2011 forecast
12
42
46
2012 forecast
12
41
47
2013 forecast
11
41
48
2014 forecast
11
41
48
2015 forecast
11
40
49

1 Based on share of pounds of chicken, ready-to-cook weight basis, devoted to each category, not the product weight derived for each category.
Source: USDA for 1962 through 1989. February 7, 2011

Note: 2000 through current data based on NCC’s Broiler Industry Marketing Survey Biennial Report.

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