East Central IL Here. Over an Hour from any worthwhile farmers market. We sell our Wholes for 3.15/lb, Cut-ups for 3.40 (One whole bird precut on a tray), Boneless skinless breasts $6, Thighs and Wings for $4, and legs for 3.50. Ground Chicken is 7.50. Thats our on farm price. We seasonal raise turkeys for 3.50/lb whole. Ground Turkey for 9. Necks and backs for $1/lb and livers and gizzards at $3/lb. At farmers market we up the charge depending on market fees/food license costs for that county. Each county charges differently and there is no reciprocity among having a food license in one health district vs the next, at least not in IL.
We never use antibiotics, hormones, or steroids (all hormones and steroids are illegal in all US poultry). We do feed GMO feed, but do not use animal byproducts. We raise our meat birds in our barn and they have daytime access to the outside, they don't go outside much. Cornish Cross birds here who enjoy food, water, and sitting too much to be bothered by going outside for warm sunshine, and lush clover and grass.
We shoot for 5 lb whole bird averages (Neck Included). When we piece out birds to our typical 8 cut (wings, legs, thighs, breasts) I figure you lose a lb to necks and backs. that same 5 lb bird will net you about 2.5 lbs of ground. That is only grinding the breasts, legs, and thigh meat. No skin in the ground. Our processor does not debone/grind wings or necks or backs, so we get those back as well. My suggestion if your going to piece out chickens to sell, try to have your processor piece out the larger birds. For us it makes the most since as it cost more for piecing them out. Hate paying higher butchering fees on low yielding birds under 5 lbs. We take our birds to a processor because we sell to consumers as well as a few markets. Last year we did about 1200 meat chickens and 50 turkeys, and hope to increase those numbers in 2022 after a few renovations to our pen layout and pasture setup this winter.
