This is pretty interesting. My friend raises broilers and he say eviscerating a broiler is much easier than eviscerating a heritage bird. Apparently, the broilers innards practically fall out on their own and a heritage bird needs more finessing. I look forward to hearing what he says about processing a Breese.
It is the age of the bird that makes the innards harder to get out. There is a big difference between less than 10 weeks and 21 weeks. Everything is tougher at older ages.
The older ones are much tastier though.
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