Texture is also related to age. Young chickens frequently have a mushy bite. Stewing hens which are 65 weeks old are too tough. We want Pollo Rosso chickens to have a firm but not tough bite. We know that at 13-14 weeks of age, chickens begin to go through puberty and meat texture changes from firm to tough. We therefore set out to identify a breed of chickens which we could raise from 2 1/2 months to 3 months of age to maximize texture. This again leads us to a slow grown chicken.