American farming has a history of doing things well, as seen by the millions of broiler chicks sold annually in American stores and fed in schools and canteens.
Although we are unable to inquire about the hens’ health, we are aware that bleeding and wounds suggest an issue. As a result, we constantly check hens for something called foot pad burns. Animals that come into touch with skin irritants, such as damp or ammonia-containing bedding, will get burned. Farmers make every effort to safeguard the health of their chickens. This leads to a higher price at the butcher shop, and chicken feet are a particularly profitable export for Asian countries.

The American broiler chicken industry has surmounted the odds by working hard and effectively to reduce foot pad burns: The method is effective. It also comprises catching, transporting, and slaughtering chickens in the least painful and quickest manner feasible. Again, this is to ensure that welfare standards are met, as well as salmonella-free meat and sustainable food production.