PPT019: On-Farm Chicken Processing Help with Transport, Scalding, and Plucking


Grady opens his Texas slaughter house for business, and he’s looking for a new apprentice. Apprentices, can go to eagerfarmer.com. Mike’s been processing with a group of chefs-in-training at a local-to-him college. So it seems appropriate to spend time answering some really great processing questions from the Pastured Poultry Talk audience.

  • Do you put anything between the crates to keep the birds from pooping on each other during transport?
  • Feed withdrawal times and manure consistency.
  • How many birds do you scald before you change the water in the scalder?
  • Check that water level in the scalder.
  • What are the lime green tips on the wings that I see when butchering? We take a tangent to Deep Pectoral Myopathy (green muscle disease).
  • A listener asks about plucker selection for a USDA facility and about the logistics of opening a facility.
  • The value of HACCP consultants.

Need processing equipment? Contact Mike (millsidefarm.com) or Grady (gradyphelan.com) directly. Mike is a dealer for Poultry Man and Featherman while Grady is a Featherman Dealer.

Of course, we love your questions. Send them to pasturedpoultrytalk@gmail.com. And don’t forget to share this podcast with your pastured poultry friends.

Educational resources.

Mike or Grady mentioned the following resources duringt the show:

 

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About the Author
Host of Pastured Poultry Talk podcast.

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