yep and I dont feel bad about it.
After being turned away by my usual processor because all of NY state has fined the processors for doing other peoples birds, I had to process my 14 Rangers yesterday.
well I just could not do it, or more importantly did not want to. They were so personable much more so than the cornish x I raised last year. I did my best just to feed them, no heavy petting, or much affection. they free ranged all day and had a great life but I did not want to be the one to cull them.
So I had a friend send a butcher who used to process all the time in Mexico. I set up a wonderful area with my cones I bought from a byc member and a scalder and the rest. It actually all looked quiet professional
and he came last night after work at 7:30, by 10:30 all 14 were in freezer camp and really look nice. He was very impressed with the quality of the meat so of course I sent him home with one. Normally I pay $2 a bird but with this being a different circumstance I paid him $5 a bird. Not very cost effective but I felt like since the meaties free ranged mostly that I saved that much in feed alone as I use organic at $28 a bag.
I did have to resist the urge of recuing the last one as it looked so sad just waiting in the cage, but I went inside and had a glass of wine instead. That being said he was very gental and did it as quickly and painlessly as possible.
I could have and would have done it myself but I really did not want to and never would have gotten them all done in 3 hours.
So now my freezer and belly will be full and my heart not as heavy as it could have been.
I
After being turned away by my usual processor because all of NY state has fined the processors for doing other peoples birds, I had to process my 14 Rangers yesterday.
well I just could not do it, or more importantly did not want to. They were so personable much more so than the cornish x I raised last year. I did my best just to feed them, no heavy petting, or much affection. they free ranged all day and had a great life but I did not want to be the one to cull them.
So I had a friend send a butcher who used to process all the time in Mexico. I set up a wonderful area with my cones I bought from a byc member and a scalder and the rest. It actually all looked quiet professional
I did have to resist the urge of recuing the last one as it looked so sad just waiting in the cage, but I went inside and had a glass of wine instead. That being said he was very gental and did it as quickly and painlessly as possible.
I could have and would have done it myself but I really did not want to and never would have gotten them all done in 3 hours.
So now my freezer and belly will be full and my heart not as heavy as it could have been.
I
