Which birds are commonly used for commercial poultry meat?

In the context of commercial poultry processing, chickens and turkeys are the most common sources of meat. While these two species dominate the industry, other birds are also commercially available, including ducks, geese, pigeons, quails, pheasants, ostriches, and emus.1

Additionally, guinea fowl and squabs are raised for meat, though they are often of more local interest. Within the chicken industry, specific hybrids like the Cornish Cross are highly valued for industrial meat production due to their rapid growth and compact size. These birds are typically classified by age and weight, such as broilers, fryers, or roasters, to meet specific market demands.234