The American Bresse is a relatively new breed to the U.S. Born in France, the breed was imported to America just a few decades ago. The Bresse is a broiler meat burd that is considered the "Filet Mingon" of chicken due to the marbeling in the meat. This tender and delicious meat is distinctly different in quality, texture and taste over faster growing production meat birds. They are a slower growing chicken that reach butchering maturity in 14-16 weeks.