Well, we did 10 meat birds last year (Cornish X from Tractor Supply) and they were SOOO delicious we decided to do some more this year. We were kinda hoping we could sell a few to family & friends as well, maybe make a few $$ to buy a few pieces of equipment and maybe cover the cost of the birds we keep for ourselves. The number turned out a lot larger than we thought. Between family & friends, plus the fifteen we wanted for ourselves, 80 birds total. May 28th is the 8-week mark, and I have a few questions and would love any advice you experts can give me! The wife and I did a "test run" and processed the 10 biggest birds Sunday night, took us about 4 hours to do 10 birds and turned out 5 to 5.5lb bagged carcasses. We are hand-plucking by the way, no room in the budget this year for an automatic plucker. We'll have several more hands helping out on the big day so hopefully it will go faster. A few beginner questions: How long in the chill tank usually before you bag them up & put in the fridge/freezer? I've already learned that a VERY sharp knife makes the job a whole lot easier, what do you all use at the gutting table to keep your knife sharp? What do you usually sell your birds for? I have no idea . . . I was kinda figuring around $8-$10 per bird but was expecting them to be smaller dressed out.