Why are roosters castrated?

Castrating a rooster sounds like an unusual practice if you're not used to keeping chickens, but it used to be extremely common. Once it has been castrated, the rooster is referred to as a capon, and becomes more docile and much fatter, making it a better bird for eating. read more

A castrated rooster is called a capon. A capon is more docile and can be housed together with other hens and capons without worry of fights. They become fatter. They do not fully develop rooster characteristics: (for example their comb and wattle (red fin like material on the roosters head and below the neck) remains small. read more

Once it has been castrated, the rooster is referred to as a capon, and becomes more docile and much fatter, making it a better bird for eating. Capons are still available in poultry markets, but they're fairly hard to find. The flesh tastes much better, and is preferred by people who really love chickens. read more

The FDA standards for what constitutes a true capon are very strict, and what is required goes way beyond simple castration, including the need for extra space and slow, careful feeding. If the FDA decides not to certify a bird as true capon, the producer is left with a big rooster that took 17 weeks to raise, requiring special care. read more