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How we produce your chicken

The eggs are laid

The chicken comes first - at least in our history. A hen lays eggs, from it is 22 weeks old, and until it is approx. 62 weeks. It can during the 40 weeks lay 150-160 eggs.

The eggs are collected twice a day, sorted, disinfected and stored climatically properly until transported to hatchery.


The eggs are hatched

Upon arrival at the hatchery, the eggs are again disinfected. Then they are placed on trays in a incubator that maintains a constant temperature of 37 degrees. The egg trays are rotated automatically several times a day to prevent the chicken embryos from sticking to the eggshell - in exactly the same way as a hen will turn her own eggs when she herself incubates them.

After 18 days in the incubator they are transferred to a hatching machine, after which the chickens come out after three days. The next day they are delivered to the farmer where they will grow up.


The chickens are delivered

The farmer typically receives approx. 40,000 chickens per. stable. The chickens are sorted, counted and packaged in transport boxes before being transported to the farmer in custom-built trucks with automatic climate control (temperature and humidity) to ensure optimal conditions.


Well-being is monitored around the clock

All houses are equipped with computer-controlled feeding and air conditioning systems that monitor the conditions of each chicken flock.

Feed consumption, water absorption and indoor climate are continuously recorded, and the farmer receives an immediate alarm if irregularities of importance to the well-being and welfare of the chickens arise.


The chickens are growing up

Immediately upon arrival, the farmer puts the chickens into a clean, disinfected and well-tempered barn (35 degrees). Then, the housing temperature is lowered day by day so that it is down to 20 degrees when the chickens are approx. 35 days old. In the same period, however, the humidity is raised. It starts at 50%, but is up to 75% after the 35 days. This is because temperature and humidity affect the bedding, which is crucial for the well-being of the chickens.


The abattoir

The chickens have reached their slaughter weight after approx. 35 days, depending on which market they are sold to. Some markets require a weight of 1800 g, while others will have 2100 g.

The chickens are usually slaughtered when they are between 36 and 42 days old. The slaughter itself is done by hanging the chickens in the legs and then immediately stunned, so that they are completely unconscious before reaching the slaughterhouse. Immediately after, they are cooled, cleaned and partitioned before being packed and placed in
refrigeration or freezing storage

Chicken with added water

Some choose to avoid the risk of dry meat, by choosing chicken with added water and therefore our range contains both chicken with and without added water.

It is usually breast fillet, which can become a bit dry during cooking, as it is one of the most lean cuts on the chicken, and therefore usually this cut you can find in the store with the label "added water".

The water makes it easier to cook through the breast fillet without being dry if it gets a few minutes too long on the pan. Furthemore, it ensures that you always get the juicy result you want.

The amount of water added is carefully calculated to hit the juiciness the consumer demands, without adding more water than necessary.

All chicken meat has a natural content of water and this amount can of course not be declared, but we clearly indicate on the packaging if we have added water so that you can easily choose what type of fillet you want.


All chickens from ROSE is halal. The reason is that we export parts of every chicken to Muslim countries where it is required.

With halal, we can minimize food waste. We can sell chicken parts that would otherwise be wasted, as they are not demanded by Danish consumers.

All large Danish slaughterhouses use halal slaughtering

In terms of slaughter, it makes no difference. The slaughter takes place according to our own legislation by the fact that the chicken is hung up, after which the head is passed through an electrified bath, which makes the chicken unconscious. Then both carotids are cut - either manually or with a rotating knife. Thus, the chicken dies quickly and painlessly while it is unconscious.

Only the way in which the slaughter is monitored is special at Halal.

According to Danish law, the slaughter must be attended by a slaughter worker to ensure that the animals do not suffer any harm. In the Danish slaughterhouses, these employees are Muslims. When you start slaughtering and every time there has been a pause in the slaughter, the Muslim employee proclaims a prayer for himself that translates, "In the name of God. Allah is the greatest."

Therefore, there is no extra costs for halal.