The ability to own your food source is empowering, and more importantly, it frees you from having to rely on others to feed you. However, whether you raise broiler birds, ducks, turkeys, geese, or guineas, it is necessary to dispatch and process the bird quickly and humanely.
As a family, we consume chicken often, making it a staple protein. For this reason, we need to know how the bird was raised and what it consumed during the grow-out process. There is no marketing ploy with animals that you have grown yourself.
Whether your poultry is raised in a poultry tractor on pasture, free-ranging, or kept in a run, you are the stewards to this smaller livestock. Your stewardship allows the birds raised for meat a life they would not have received in a factory farm while producing a better-tasting chicken.
If you are ready to take on the actual farm-to-table concept, allow us to help you get there. In this hands-on workshop, we will cover the following:
Breed selection – broiler, heritage, dual purpose, dual purpose broiler
Humane dispatching
Plucking options – hand or machine
Excavating the bird
Parting the bird
Packaging for long-term storing
This hands-on workshop does not includes the chicken you have processed; however, you can purchase processed birds from the workshop!
The ability to own your food source is empowering, and more importantly, it frees you from having to rely on others to feed you. However, whether you raise broiler birds, ducks, turkeys, geese, or guineas, it is necessary to dispatch and process the bird quickly and humanely.
As a family, we consume chicken often, making it a staple protein. For this reason, we need to know how the bird was raised and what it consumed during the grow-out process. There is no marketing ploy with animals that you have grown yourself.
Whether your poultry is raised in a poultry tractor on pasture, free-ranging, or kept in a run, you are the stewards to this smaller livestock. Your stewardship allows the birds raised for meat a life they would not have received in a factory farm while producing a better-tasting chicken.
If you are ready to take on the actual farm-to-table concept, allow us to help you get there. In this hands-on workshop, we will cover the following:
Breed selection – broiler, heritage, dual purpose, dual purpose broiler
Humane dispatching
Plucking options – hand or machine
Excavating the bird
Parting the bird
Packaging for long-term storing
This hands-on workshop does not includes the chicken you have processed; however, you can purchase processed birds from the workshop!
