Episode 70. Beginning pastured poultry farmers have a common question: “What are the margins in raising pastured poultry?” In other words, “will it work?” The margins in your pasture-raised broiler business is what’s left over after you pay for expenses. The margin is the profit that goes back into the business. Mike Badger answers that…
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Ready-to-lay pullets, sometimes called point-of-lay, are one of the pastured egg farmers best competitive advantages. But it’s not all upside. Pullet supplier Mike Badger discusses the advantages, disadvantages, and opportunities for farmers to save money on replacement pullet costs. It also calls out an unmet demand in the pastured layer community for a diversity and…
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Chicken health problems are not fun, but sometimes we don’t identify those problems until processing day. You can tell a lot about how a chicken was raised by what it looks like on the evisceration table. While the information you receive won’t benefit the birds being processed, it will give you information to evaluate the…
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