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.
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    A little further out, showing the outdoor section of the processing area.
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    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!)
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    Here's the setup as we were getting started.
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    Dan and Andy getting the scalder lit.
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    That's me dunking a bird- the Whizbang "inspired" scalder keeps the temp really well.
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    Whizbang Plucker. Seriously... build one!
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    Dan and a naked chicken. Never will I pluck by hand again!
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    Filleting Pics of Andy and I
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    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.
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    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.
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    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.
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    Birds being bagged. Here's a few pics of my shrink bags from Cornerstone, using their recommended bagging method.
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    My label
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    Here's what about 50 shrink wrapped chickens looks like in a good size fridge.
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    We got aout 20 pounds of JUST feet!!
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    These are all wings. I'd say 25-30 pounds.
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    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

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    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
    Lutz,FL
    Nice! [​IMG] How long have you been butchering birds?
     
  5. hrdwrkgrl

    hrdwrkgrl Out Of The Brooder

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    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

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    Oct 15, 2009
    NE Tx
    Wow....nice!
     
  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!
     
  10. EGGTASKTIC

    EGGTASKTIC Chillin' With My Peeps

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

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