Welcome to NCC’s data page! You can download key data for our industry from here. Here’s a brief description of the data sets available:
One page summary of key facts about the broiler chicken industry. Updated annually.
Americans buy more chicken than any other food at the center of the plate. Chicken consumption per capita has increased nearly every year since the mid 1960’s, while red meat consumption has steadily declined.
Consumers rate chicken’s value very highly, especially when compared with competing meats.
About twenty states produce significant amounts of broilers. Here’s a list with the latest available data.
Broilers are chicken raised for their meat. This chart depicts the continual increase in US broiler production on an annual basis since 1950 in millions of pounds ready-to-cook.
Broilers are chickens raised for their meat. Also included in this chart are stewing hens (older birds that laid eggs that became broilers). Table egg layers are not included.
Chickens are sold whole, as cut-up parts, or as “//nationalchickencouncil.org/about-the-industry/statistics/further processed” products – everything from chicken nuggets to rotisserie birds. Here’s a breakdown.
Exports are big business for broiler companies. The following data shows the increasing percentage of broiler production exported to trade partners around the globe since 1960.
The vast majority of chicken is sold into either retail (supermarkets and other outlets) or foodservice (restaurants of all types). Provides a breakdown and also a subtotal for fast-food restaurants.
In terms of market age, market weight, feed-to-meat gain, and mortality rate, today’s broiler is highly efficient.