Butchering table

[B-Goock]

Nice thread.. Ive been thinking something a little more professional than what i do. I just have some second hand saw horses that someone built at a taller than normal height. Throw a piece of scrap wood on them and my large cutting board. A bucket that the oldest calls the "bucket of horror" for yuk bits. Water hose & some clean large containers for the good bits. Propane scalder, plucker, and a large cooler.
Most of the time I do it in the side gravel driveway. Takes 20 minutes to set up. Cold or rainy makes it no fun. Really like to have a butcher shed set up.

 

[Ridgerunner]

I just have some second hand saw horses that someone built at a taller than normal height. Throw a piece of scrap wood on them and my large cutting board. A bucket that the oldest calls the "bucket of horror" for yuk bits. Water hose & some clean large containers for the good bits.
...
Cold or rainy makes it no fun. Really like to have a butcher shed set up.

Sounds a lot like my set-up. It takes about as long to wash everything down with a bleach solution and rinse as it takes to set up or put away. I'm only doing a half dozen dual purpose at a time and I do it by myself. On a nice day I set it up outside but sometimes I use a shed, especially on a chilly windy day. The shed floor is dirt so the water makes a mess in there but it dries out.

One reason I skin mine instead of pluck is that I do not have a good place to put my burner out of the wind. I store some straw in that shed and just do not feel safe with an open flame in there. But yeah, if you can get a shed set up the way you want it out of cool windy weather or maybe a the hot sun you'll appreciate it.

 

[archeryrob]

The skin is only good if you are baking it, IMO and most dual purpose birds don;t turn out for me baked.

 

[Molpet]

The skin is only good if you are baking it, IMO and most dual purpose birds don;t turn out for me baked.

Also good the skin has fat layer that keeps moisture in.... and cut up it's a treat for the dog and cat

 

[aart]

The skin is only good if you are baking it

Ehhh....it's great on the grill, why I slaughter my cockerels at 14-16 weeks.