cbailey
In the Brooder
I am raising meat birds for the first time this Spring. I have read a lot and watched many YouTube videos. Two things I have not seen anyone address are:
1. How do you cool them down after butchering? How long? What temperatures? Ice and water? Just ice?
2. Do people clean their work surfaces and knives between birds?
Thanks for your help.
1. How do you cool them down after butchering? How long? What temperatures? Ice and water? Just ice?
2. Do people clean their work surfaces and knives between birds?
Thanks for your help.