Bye-bye boys, enjoy Freezer Camp!

[mstricer]

Quote:
I can one up on the best neighbors in the world. I have an Amish neighbor who processed 10 of my FR's for me, (trade of chips) after she was done, she told she would help me do the rest (30) if I would like, at her house. When I asked how much, she told me " Nothing we are neighbors" Now thats the best neighbor in the whole world.

 

[Brunty_Farms]

The trick with the crops is after cutting off the neck, you then can pull the crop out (if empty) through the cavity with the rest of the innards with one shot. I just wrap my finger around what I believe would be the esophagus and then cup the rest of the innards and pull. And, yes..... don't squeeze anything!


I just did 75 old layers this weekend and the bodies are much different then the cornishX and getting a hand in to eviscerate is tricky. Not to mention the mess from the eggs, it seems I had to wash the evisceration table off after every bird. I could do about 5 cornishX birds compared to 1 layer/rooster.

 

[ChickieBooBoo]

When I first learned how to gut them I was very slow, but I got faster with practice.

 

[AlbionWood]

Quote:
I think that's part of my problem. These birds are just built different, and they are much harder to gut.

 

[ChickieBooBoo]

Quote:
I think that's part of my problem. These birds are just built different, and they are much harder to gut.

My hands are small and skinney so I was able to do my layers quickly, but I can see how someone with bigger hands might have some touble.

 

[averytds]

So since I've only processed old layers, excess roos and bantams the CX will be easier/quicker?

 

[Brunty_Farms]

Yes because their bones are soft and pliable and the carcass is wider as well. It still takes practice but they are definitely easier in my opinion.