Butchering Day- 75 Cornish X's! (Graphic, and Pic-Heavy)

Discussion in 'Meat Birds ETC' started by jaku, Nov 29, 2009.

  1. jaku

    jaku Chillin' With My Peeps

    Woo-Hoo! No more chickens until spring- I even butchered the layers, so I'm FREE all winter! Here are pics of my butchering day this Saturday. We did 75 Cornish X's in about 7 hours, including filleting/cutting them up, which we found to be easier and faster than leaving them whole, since you don't have to gut them. Next time, I'll post a step by step of that process. I charge the same, whether my birds are delivered live, whole, or cut up, and this year, most people wanted them cut up. I had my usual crew- me, my best friend Andy, and my father in law, Dan.

    Here's the birds, happy in their tractor at the beginning of the day. I put them on my gravel driveway the day before, so that their crops will be completely clean. An occasional rock isn't bad to deal with.

    A little further out, showing the outdoor section of the processing area.

    For those wondering about the size of my cones, here is the turkey cone and two chicken cones, in the setup I use. All are loaded with 8 week old Cornish X's. The turkey cone will work, as long as they're BIG. Note the shoulder coming out a bit. (Sorry for the shameless plug here!)

    Here's the setup as we were getting started.

    Dan and Andy getting the scalder lit.

    That's me dunking a bird- the Whizbang "inspired" scalder keeps the temp really well.

    Whizbang Plucker. Seriously... build one!

    Dan and a naked chicken. Never will I pluck by hand again!

    Filleting Pics of Andy and I

    This is what's left of the bird after our filleting method. It's quicker than leaving them whole, I swear. All the guts are intact, as is the crop and head. Leaving the wishbone in makes it a little tough to get all that shoulder breast meat... that and the fact that we were doing 75 of them made getting every speck of meat off a low priority.

    We burn our carcasses in a barrel. Once the fuel burns off, it literally just smells like you're cooking chicken, and you're left with nothing for the dogs to dig up.

    Here's why I cool them in ice water. All that blood would have been in the meat otherwise. Plus, cooling 75 birds in the fridge would take WAY longer than what is a safe cooling time. This was taken right before a water change.

    Birds being bagged. Here's a few pics of my shrink bags from Cornerstone, using their recommended bagging method.

    My label

    Here's what about 50 shrink wrapped chickens looks like in a good size fridge.

    We got aout 20 pounds of JUST feet!!

    These are all wings. I'd say 25-30 pounds.
    Last edited: Nov 29, 2009
  2. alicefelldown

    alicefelldown Looking for a broody

    Aug 18, 2008
    Where are the pictures??
  3. chicken nanny

    chicken nanny Out Of The Brooder

    Jun 18, 2009
    good work jaku

    how many week did the go and what size of bag did you buy to put them in 3-5lbs fryer size?
  4. M To The Maxx

    M To The Maxx Baseball+Girls=Life

    Jul 24, 2009
    Nice! [​IMG] How long have you been butchering birds?
  5. hrdwrkgrl

    hrdwrkgrl Out Of The Brooder

    Dec 15, 2008
    I don't have to pluck by hand? Totally awesome. xoxox
  6. jaku

    jaku Chillin' With My Peeps

    Quote:They were 8 weeks old, and I used the 10x16 bags.
  7. jaku

    jaku Chillin' With My Peeps

    Quote:I think about 2.5 years if I remember right.
  8. kooltex

    kooltex Chillin' With My Peeps

    Oct 15, 2009
    NE Tx
  9. The Chicken People

    The Chicken People Chillin' With My Peeps

    May 4, 2009
    Smithville, Mo
    I am going to raise birds for meat next year so I think we will be making a plucking machine!

    EGGTASKTIC Chillin' With My Peeps

    Sep 16, 2009
    Nice set up - love that SS work table

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