Processing

Choosing a Processor Expectations Interviewing Where do you fit in their system?

Losses During transport to processing plant During processing –Standard breeds of chickens are not identical to one another

Handling Handle with care! Do NOT use wire cages Cages must have access doors from both the side and the top Educate employees on handling –Be respectful but don’t let them intimidate you

Timing Know exact processing date –Timing for slaughter is very sensitive, especially with commercial strains e.g. 42 days = 3 lbs. –Standard Breeds have more wiggle room 12 – 15 weeks start to put on muscle & weight 18 – 20 weeks pullets get ready to lay, rooster crow. Meat no longer tender. You have a different product

Timing Stage of feather development –Barred 16 weeks –Turkeys & 24 – 26 weeks –Old hens & roosters in winter or spring before molt –Never process when in molt – only skin –Ducks & geese after first killing freeze

Processing Challenges Big birds…. Small birds –Cones & shackles Older birds Dark feathered birds Be willing to give and take

Protecting your Investment Negotiate the terms in advance Get to know the USDA inspectors & graders Be at the plant during processing –Kindly teach staff how to catch, handle and shackle your birds –Work with graders –Grade A & downgrades

Other Issues Bags & Packaging Labeling Chill methods Cuts Value added products –Sausage –Hot dogs –De-boned, skinned

Storage What temperature? –Fresh –Refrigerated –Frozen Where? Inventory Control

Product Distribution Scheduling Distribution Short falls

Evaluation Getting feedback –Methods –What do you do with it? Improving the system