When we butcher we use two teams- the outdoor guys and the indoor guys.
Outdoor process includes killing bleeding then scalding and putting in the plucker.
The plucked bird minus head and feet is placed in icewater and the cooler of iced birds comes inside for the rest of the processing-
eviscerating, washing, bagging and refrigerating.
Birds rest in refrigerator for a few days, then once relaxed, go to freezer camp.
We use the cones from highway for killing- cheaper than stainless and every bit as effective.
Several can be mounted on a plank and multiple birds can bleed out at the same time.
Outdoor process includes killing bleeding then scalding and putting in the plucker.
The plucked bird minus head and feet is placed in icewater and the cooler of iced birds comes inside for the rest of the processing-
eviscerating, washing, bagging and refrigerating.
Birds rest in refrigerator for a few days, then once relaxed, go to freezer camp.
We use the cones from highway for killing- cheaper than stainless and every bit as effective.
Several can be mounted on a plank and multiple birds can bleed out at the same time.
