Broiler meat

Broiler meat is meat from broilers, the fast-growing strains of chickens reared specifically for meat, and the term is also used as an alternative term for chicken meat. It is one of the most widely consumed animal proteins in the world, valued for its mild flavour, versatility and relatively low cost. Safe handling is essential: raw broiler meat can carry Campylobacter and Salmonella, so it must be kept separate from ready-to-eat foods, and cooked thoroughly until the juices run clear and the thickest part reaches a safe temperature. Proper chilling from slaughter to kitchen protects quality and shelf life.