Raised as a Broiler ?

Ive read this a couple of times now whilst Ive been researching raising my own table birds but am still a little unsure as to what exactly this means ?

I always understood 'broilers' to be older chickens that were 'for the pot', ie a bit too old for a roast or anything fancy, but perfectly ok to boil up, pick and add make into a curry or suchlike.  (One of a plethora of student jobs was as kitchen 'dogsbody')

I always though it was an older bird (older than the 6 week norm) with a bit more flavour .
I may just be confusing American broiler with the British old boiler.