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In Europe, older recipes frequently refer to "pounds" (e.g. Pfund in German, pond in Dutch, livre in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g).
Fryers are the smallest size (2.5-4 lbs dressed for sale), and the most common, as chicken reach this size quickly (about 7 weeks). Broilers are larger than fryers. Roasters, or roasting hens, are the largest chickens commonly sold (3–5 months and 6-8 lbs) and are typically more expensive.
Mass production of chicken meat is a global industry and at that time, only two or three breeding companies supplied around 90% of the world's breeder-broilers. The total number of meat chickens produced in the world was nearly 47 billion in 2004; of these, approximately 19% were produced in the US, 15% in China, 13% in the EU25 and 11% in Brazil.
However, many of these regions retained the metric system and adopted a metric pound of precisely 500 g (17.64 oz). In 1854, the pound of 500 g also became the official mass standard of the German Customs Union and was renamed the Zollpfund, but local pounds continued to co-exist with the Zollverein pound for some time in some German states ...
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The most common U.S. size of chicken egg is 'Large' and is the egg size commonly referred to for recipes. ... 50.0 g – 58.2 g 52 g 45 g Medium 500 g 41.7 g – 49.9 ...
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