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Blog Post
From Egg to Table: The Legacy of Today's Chicken
Mar. 19, 2025
Which came first: the chicken or the egg? Although this age-old question may never be answered or agreed upon, when it comes to the chicken we eat today, it all started with a contest and thousands of eggs.
The Chicken of Tomorrow
In the final days of World War II, poultry executives were getting nervous. The chicken had it good during the war. One of the ways Americans displayed their patriotism was by eating chicken instead of beef or pork, which were rationed so troops abroad could be fed. Predictably, chicken production soared. But what would happen to the industry once the war ended?
This was the very real concern of a group of poultry executives meeting at an industry conference in Canada in 1945. Something had to be done, they worried. A 62-year-old poultry scientist from Iowa named Howard F. Pierce thought he knew what that something was: a brand new kind of chicken, one so plump, so meaty, that it would rival any steak or pork roast.
Prior to the 1950s, it took an effort to feed a hungry family on just one scrawny bird. Pierce, a faculty member at Iowa State Agricultural College at Ames before joining the A&P supermarket chain as poultry research director, suggested creating an entirely new variety. He called this new breed the “Chicken of Tomorrow.” He envisioned a fleshy bird, “a chicken with breast meat so thick you can carve it into steaks,” The Saturday Evening Post later reported, “with drumsticks that contain a minimum of bone buried in layers of juicy dark meat, all costing less instead of more.”
To the gathered assembly, Pierce pitched the idea of a national contest that would encourage farmers across the country to compete in the development of these new “superior chickens.” A massive public relations effort surrounding what he dubbed the “Chicken of Tomorrow” contest also would help excite the public about this revolutionary bird.
The contest would be a win for poultry companies, farmers, supermarkets, and consumers alike. With ample breast meat and the ability to mature quickly, the Chickens of Tomorrow would revolutionize the American dinner table and the way we purchase, eat, and prepare the bird. The story of the modern chicken, however, begins with the egg, rather than the bird.
The first of three national contests was held in 1948, but preparations started long before that. As early as 1946, farmers in 42 of the nation’s 48 states submitted fertilized eggs to regional contests where they were hatched under identical conditions. Ultimately, 40 breeders from 25 states were selected to send 720 eggs each to Bradley’s Hatchery, a hatching facility in Easton, Maryland, just 40 minutes from Dixon headquarters.
A 1948 documentary film of the contest, narrated by famed broadcaster Lowell Thomas, shows shelf upon shelf of eggs placed into the incubating room by men wearing ties and sweaters and emphasizes the heavily controlled conditions under which the eggs were hatched. Everything about the chicks—their weight, health, and general appearance—was monitored and carefully noted. After 12 weeks and two days, the chickens were slaughtered and dressed. In a presentation area decorated with raw chickens nestled into crates stuffed with what looks like green Easter grass, the assembled experts at the Delaware Agricultural Experiment Station in Georgetown judged the birds in categories like “dressed carcass,” “best skin texture,” and “economy of production.” The Delmarva Broiler Industry sponsored a parade and hosted a festival where the Delmarva Chicken of Tomorrow Queen was crowned.
It was a farmer from California named Charles Vantress who walked away with the 1948 honors by crossing a male California Cornish with a female New Hampshire. The bird turned out to be a whopping 4 pounds, as opposed to the standard 2-pound broilers of the day.
The next contest, held in 1951, included even greater fanfare. Vantress’ hybrid won again, this time in front of 10,000 spectators congregated in the University of Arkansas’ Razorback Stadium, who cheered and clapped along to the music of a marching band. Alben Barkley, the vice president of the U.S., presented Vantress with a check for $5,000.
In 1948, chicken cost 60 cents a pound; by 1968, the price had dropped to 39 cents. Chicken had become cheaper than beef or pork, and Americans ate double the amount of chicken than they had in 1948. By 2006, that number had increased to five times the original amount. Today, the average American eats approximately 100 pounds of chicken per person every year.
For more articles exploring the world and its industries, revisit our Boss Magazine issues.
U.S. Broiler Production
Today, Americans continue to reap the benefits of the chicken that changed dinner. According to the National Chicken Council, the broiler chicken industry in the U.S. is the largest in the world, with more than 9.4 billion broiler chickens produced in 2023. The top producing states were:
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Georgia: 1.26 million broilers
Alabama: 1.17 million broilers
Arkansas: 985,218 broilers
North Carolina: 926,759 broilers
Texas: 709,052 broilers
Dixon Products for Poultry Processing
The safe and efficient processing of poultry requires compliant fittings with high-quality finishes. Dixon supplies a broad line of 304 and 316L stainless steel sanitary/hygienic fittings, tubing, valves, and pumps to meet your needs.
BC/BP Series Sanitary Centrifugal Pump
Features
- Casing is stamped, not cast, for lighter weight and less porosity
- Safer cage-less guard design
- BC-series features impeller retainer
- BP-series features threaded impeller nut
Specifications
- Nominal capacity: up to 1200 GPM
- Temperature range: 32°F (0°C) to 212°F (100°C)
- Nominal speed: 3500 RPM (60 Hz)
- F-seal - cascade flush option for D or DG seal
- 100% CIP-able
Features
- The small, compact, lightweight design delivers less pumping effort and greater performance. Gently handle low to high viscosity fluids
- Pumps can be mounted with top/bottom shaft drive, vertical/horizontal inlet/outlet
- Stainless steel gearbox with single oil reservoir made from precision casting offers paint-free and rust-free long-lasting durability
- Using helical timing gears, the rotors are driven at less vibration to extend pump efficiency and seal lifetime, even under high speed and high discharge pressure
- Front-loading seals provide faster maintenance, easier cleaning, and less downtime. All seal options are designed for quick and simple retrofit
Specifications
- Viscosity range: Up to 1,000,000 cP
- Noise level: 60 ~ 80 dB
- Standard rotors rated for temperatures up to 248°F (120°C); higher temperature rotors available up to 356°F (180°C)
For more information, read this blog post: Sanitary Pumps: An Overview.
Features
- Hex head body bolts eliminate cavities of socket head screw
- High performance seat design increases seal life
- Large disc stem decreases chance of stem deformation
- Large range of options for operating devices and accessories
Specifications
- Standard connections: clamp, weld
- Operating temperature: 15°F (-9°C) to 200°F (93°C)
- Maximum pressure:
- 1/2” to 2”: 140 PSI
- 2-1/2” to 3”: 110 PSI
- 4”: 85 PSI
- 6” to 8”: 60 PSI
BV2-Series Sanitary Ball Valve, Encapsulated and Non-Encapsulated
Features
- Live-loading stem packing
- Precision stainless steel balls reduce torque and friction losses while extending seat life
- Lockable handle can prevent accidental actuation
- Standard internal entry blow-out proof stem design
Specification
- Maximum pressure:
- 1/2” to 2”: 1,000 PSI WOG
- 2-1/2” to 4”: 800 PSI WOG
Features
- 360° spray pattern
- Cleaning solution lubricates unit
- Mirror-like finish (O.D.)
Specification
- Available connections: clamp and NPT
HSC and EHSC-Series Spring Check Valves
Features
- Single-piece upper-body spider design
- Standard O-ring and gasket seal design
- Can be serviced in the field (no special tools required)
- Suitable for low and medium-viscosity fluids
Specifications
- Pressure rating: 145 PSI
- Operating temperature: 15°F (-9°C) to 200°F (93°C)
Features
- Replaceable seat
- PTFE ball standard
- Vertical or horizontal installation orientation
Specifications:
- Maximum pressure: 150 PSI
- Operating temperature: 15°F (-9°C) to 200°F (93°C)
- Internal product contact surface finish ≤ 32Ra
Check out Understanding Sanitary Check Valves for additional information.
Summary
The journey of chickens from a wartime necessity to a modern dietary staple is a testament to innovation, competition, and the transformative power of vision. The revolutionization of the poultry industry resulted in a bird that reshaped the American dinner table and agricultural practices forever. While the future may bring even more changes to the poultry industry, Dixon remains committed to providing The Right Connection® for your application. For more information, visit dixonvalve.com or call 877.963.4966.
