Which two poultry breeds are most commonly raised for meat?

The most commonly raised poultry breeds for meat are Broilers and Turkeys. Broilers, specifically bred for rapid growth and efficient meat production, are the dominant chicken variety used in commercial meat production. Their ability to reach market weight in a short period of time makes them a favorite among producers. Turkeys, on the other hand, are also specifically bred for meat, particularly during the holiday seasons when demand peaks. They are well-suited to large-scale production due to their size and growth rate as well.

The combination of broilers and turkeys reflects the primary focus in the poultry industry on breeds that maximize meat yield and economic efficiency. Other breeds mentioned, such as ducks and geese, are often raised for niche markets but do not compare in volume to the production of broilers and turkeys. Similarly, chickens and quails are primarily raised for both meat and egg production, but broilers represent a significant portion of commercial poultry meat. Pigeons and peafowl are generally not raised for meat on a large scale, further underlining why Broilers and Turkeys are the correct answer.