What type of poultry is known for fast growth and tender meat, often used in restaurants?

Broiler poultry is specifically bred and raised for meat production and is characterized by its rapid growth rate and tender meat texture. This type of chicken is typically harvested at a young age, usually around 6 to 8 weeks, which contributes to its tenderness and overall quality. Due to these attributes, broilers are highly sought after in the restaurant industry, where chefs prefer them for their versatility and variety in cooking methods, from grilling to roasting.

In contrast, layers are primarily raised for egg production and are not typically used for meat. Fryers are similar to broilers but may refer to a slightly older bird that produces a bit firmer meat. Roasters are generally older chickens that have been allowed to reach a greater size, which results in a firmer texture and longer cooking time, making them less ideal for establishments emphasizing quick service. This context highlights why broiler poultry is the preferred choice in restaurant settings for those looking for fast-cooking, tender meat options.