2014 Broiler Butcher Day

Posted on October 7, 2014 by Doug Garrison

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After having the privilege to care and raise a batch of chickens, the “reward” is this special day. Photos below from 2014 Broiler Butcher Day. It is a humbling experience to go through this process. With help, we were able to clean and package 25 broilers in about three hours.

batch of broilers — Batch of broilers raised using the Joel Salatin portable shelter method. These birds are about 8 weeks old.

scalding broilers — After a proper killing, the broiler is dunked in a scalder at about 150 degree water temperature.

feather plucker — Feathers are removed with a plucker.

broiler processing — Removing internals, cut-up, final cleaning and prep for packaging.

The final product, a packaged chicken.

Maybe not the most pleasant overall process but it makes one stop and think where our food really comes from. As for a packaged chicken without a breast? Jacob donated a number of breasts to our local High School fund-raiser for Breast Cancer Awareness.

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Category: Our Animals Tags: good fats, paleo-keto, wapf