Final answer:
The broiler/fryer class poultry is the youngest and most tender option, generally harvested at 5 to 7 weeks old, while mature, yearling, and roaster classes are older with tougher meat.
Step-by-step explanation:
The class of poultry that is considered younger and more tender is the broiler/fryer. These are chickens that are specially raised for meat production and are typically harvested at a young age of about 5 to 7 weeks. This early harvest age ensures the meat is tender, which is ideal for quick cooking methods such as broiling and frying.
In contrast, the mature class refers to older poultry that has been allowed to age further and thus tends to have tougher meat. Yearlings are older than broilers/fryers but younger than mature poultry, and roasters are also older and generally harvested at 3 to 5 months of age.