Until about 1959 scant attention had been paid to table poultry production as a specialised aspect of poultry husbandry. In the past, table poultry offered to the public has been almost entirely of culled birds from commercial egg flocks and surplus male birds. Attention is now being given to the production of “broilers”, based on modern housing and management. These birds reach a 3–3½ lb weight at 10–12 weeks, and are being produced from stock specially bred for quick growth as well as from crossbred cockerels of laying strains. Broilers are becoming popular with the public and the demand for continuous supplies is increasing. Marked progress in the killing, processing, and marketing of table birds has been made since the Second World War.