High Quality Content by WIKIPEDIA articles! In the United States, chickens were raised primarily on family farms until about 1960. Originally, the primary value in poultry keeping was eggs, and meat was considered a byproduct of egg production. Its supply was less than the demand, and poultry was expensive. Except in hot weather, eggs can be shipped and stored without refrigeration for some time before going bad; this was important in the days before widespread refrigeration. Farm flocks tended to be small because the hens largely fed themselves through foraging, with some supplementation of grain, scraps, and waste products from other farm ventures. Such feedstuffs were in limited supply, especially in the winter, and this tended to regulate the size of the farm flocks. Soon after poultry keeping gained the attention of agricultural researchers, improvements in nutrition and management made poultry keeping more profitable and businesslike. Prior to about 1910, chicken was served primarily on special occasions or Sunday dinner. Poultry was shipped live or killed, plucked, and packed on ice.

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