Thirteen weeks old? You ain't no spring chicken!
The USDA wants to lower the age to which chickens are raised, so consumers can cook a tastier supper.
The Food Safety and Inspection Service says advances in poultry production have made some of its age classifications outdated. For instance, broilers can be grown in six to eight weeks instead of to the current standard -- the ripe old age of 12 to 13 weeks.
The agency says the difference is important to consumers because younger birds can be cooked in a lot of ways that older ones can not.