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Home  >  Livestock & Pasture  >   Small-Scale Poultry Processing (Summary)

Small-Scale Poultry Processing


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Digital Price:

 Free

Print Price

 $3.00

By Anne Fanatico

Published 2003

Updated 2003

© NCAT

IP231

40 pages


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Introduction

This publication covers small-scale processing, both on-farm and in small plants. A growing number of small producers are raising poultry outdoors on pasture, processing the birds on-farm or in regional processing facilities, and selling the meat directly to customers at the farm or at a farmers' market. Access to processing is a critical issue for small producers. This publication covers each step of processing poultry, and offers examples of mobile processing units.

Table of Contents

Introduction
Pre-slaughter
Immobilizing, Killing, and Bleeding
Feather Removal
Removal of Head, Oil Glands, and Feet
Evisceration
Washing the Carcass
Chilling
Cut-up, Deboning, and Further Processing
Aging
Packaging
Storage
Delivery and Distribution
Clean-up
Waste Management
Equipment and Supplies
Processing Diverse Species
Batch vs. Continuous Processing
Processing Rate
Processing Setup
Economics
Resources
References
Appendix A: South Central New York RC& D MPU Layout
Appendix B: Kentucky MPU Layout
Appendix C: Small Plant Work Areas and Design
Attachment: Generic floorplan of a small plant

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.

 

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This page was last updated on: August 5, 2013