The Finnish national production method, All in–All out: No thinning, includes the fact that all chicks are delivered to the rearing farm at once and the entire flock is also sent to be slaughtered at the same time. The broiler houses are emptied, washed, dried and disinfected carefully between breeding batches.

The method is a requirement for ensuring biosecurity, it improves food safety (prevents the spread of campylobacter and salmonella) and reduces stress and injuries among the broiler chickens, as fasting and loading only occurs once during their life. With this method disease pressure is lower, the birds are doing better and are healthier.