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Pastured Poultry Processing Course
The Guide to Processing Poultry On Your Farm - An Overview of The Whole Process
Lesson 1: Introduction
Lesson 2: Is On Farm Processing Right For You?
Lesson 3: Finding & Paying Workers
Lesson 4: The Flow & Pace of Processing
Lesson 5: Government Regulations
Lesson 6: The Kill Station
Lesson 7: The Scald, Pluck & Evisceration Stations
Lesson 8: The Quality Control & Lung Station
Lesson 9: Bags & Labels
Lesson 10: Cleanup and Composting Waste
Lesson 11: Cutting Up Birds
Lesson 12: Low Cost Startup Options
Lesson 13: The Pre-Processing Checklist
Lesson 14: Final Cleanup
Lesson 15: The Economics of On Farm Processing
Lesson 16: Conclusion
The Guide to Processing Tools & Equipment - Everything You Need
Processing Tools & Equipment
The Practical Guide Poultry Processing - Step by Step Instructions
Pre-Processing Tasks and Preparation
Step 1: The Kill Station
Step 2: The Scald & Pluck Station
Step 3: The Evisceration Station
Step 4: The Quality Control Station
Step 5: Packaging
Step 6: Cutting Up Birds
Step 7: Cleanup & Composting Waste
Lesson 8: Ben Answers Common Questions
An Inside Look at Processing Day
Processing Day - What It's Really Like
Resources and Guides
Equipment Lists
Cost Spreadsheet
BONUS LESSONS
Shrink Bags versus Vacuum Seal - A Comparison
Tips & Advice for Selling Poultry
Step 2: The Scald & Pluck Station
Complete and Continue