Processing

1
Processing
2
Choosing a Processor

• Expectations
• Interviewing
• Where do you fit in their system?

3
Losses

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

4
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 dont let them intimidate you

5
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

6
Timing

• Stage of feather development
• Barred Rocks _at_ 16 weeks
• Turkeys roasters _at_ 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

7
Processing Challenges

• Big birds. Small birds
• Cones shackles
• Older birds
• Dark feathered birds
• Be willing to give and take

8
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

9
Other Issues

• Bags Packaging
• Labeling
• Chill methods
• Cuts
• Value added products
• Sausage
• Hot dogs
• De-boned, skinned

10
Storage

• What temperature?
• Fresh
• Refrigerated
• Frozen
• Where?
• Inventory Control

11
Product Distribution

• Scheduling
• Distribution
• Short falls

12
Evaluation

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