Pennsylvania!! Unite!!

[fisherlady]

I do not think skinning is any easier....
I

Not many places local that do poultry, most won't mess with them, thing is I am more than happy to show them how for free, I can not understand why some do not want to learn..

It is the disconnect thing again... folks don't want to know where there food comes from... they just want it to appear all neat and clean and easy like on the table... willingness to get hands dirty is becoming a rarer and rarer thing!
Don't feel guilty about charging a premium price... if folks aren't willing to learn or get their own hands dirty then they can pay for expecting someone else to do the dirty work.

Offering back the 'giblets' can be done on a 'per bird' basis, or per order, or per separated giblet type (some folks just want the livers or hearts)... but I wouldn't pack them per individual bird, they get them in a gallon bag and deal with it themselves!

 

[fisherlady]

I'm here!
The creek stayed mostly in the banks, the basement water stayed one inch below the furnace, all is good!

I'm sorry for those who were in the path of the worst flooding.

Glad you missed the worst! Sorry you are still gonna have a mess to deal with.

 

[dheltzel]

I do not think skinning is any easier....
I

Not many places local that do poultry, most won't mess with them, thing is I am more than happy to show them how for free, I can not understand why some do not want to learn..

I have unpleasant memories of hot, wet, smelly feathers all over the place. My sister remembers it that way too, which is why she buys chicken on sale at the supermarket and we (sometimes) just give away our free-range roosters. On sale, it's sometimes less to buy a whole chicken than the processing costs for someone to do it, and then when you add in the the gas and time to transport them.

They do that for a cow, but it's hardly worth the bother unless you have a lot of chickens to process.

 

[fisherlady]

I do not think skinning is any easier....

I don't really either... especially once you get used to the scalding so you get a good scald on a bird... young broilers have their skin rip so darned easy and old birds can be nothing but tough connective tissues under the skin. It can be done, and does make a neat carcass when you are done, but can be a real pain.

 

[wingstone]

Need to do some research on the vacuum bags and just plain packaging, most of the people I deal with now are happy with the 2 gallon ziploc bags that I gt online, last order a few of them pitched in some cash to get good freezer quality bags....

May need to upgrade for the general public, myself, I always felt that those shrink wrapped things in the grocery store might be hiding something since most are not a Clear color

 

[wingstone]

I do not think skinning is any easier....

I


Not many places local that do poultry, most won't mess with them, thing is I am more than happy to show them how for free, I can not understand why some do not want to learn..

I have unpleasant memories of hot, wet, smelly feathers all over the place. My sister remembers it that way too, which is why she buys chicken on sale at the supermarket and we (sometimes) just give away our free-range roosters. On sale, it's sometimes less to buy a whole chicken than the processing costs for someone to do it, and then when you add in the the gas and time to transport them.

They do that for a cow, but it's hardly worth the bother unless you have a lot of chickens to process.

But the taste,
I have 1 pile of feathers, and that gets cleaned up each time,
My nose must not work or I am just used to it, cause I can not smell this wet feather thing everyone talks about

 

[chiques chicks]

Anyone hear fromm Cc yet, he is most likely still cleaning up mud..

Glad to here no serious damage was done by the storm, I had to go the long way around for a day and went thru lots of straw trying to keep everyone dry, but considering what they got in other states, we did good.

I have a processing question....

I do not know where everyone is getting my number at, but we are getting regular calls to process for people..( not people on here ). Apparently there's more and more people raising their own meat , then realizing that they can not finish the job......just wondering what a good price would be to process, I hate the packaging part all, would it be reasonable to ask them to bring coolers that I could just put them in ice water and they finish the job....

Not complaining, word of mouth is the best kind of advertising, we now have more egg customers than eggs from word of mouth, ,

I'm not giving out your number! I don't even have it!

There is a guy in Ephrata that processes for people. My neighbors took some ducks there. I think he charges about $1.50 per chicken, not sure. I believe his name is Nolt.

 

[barbiegirl]

I got a vacuum bag sealer from someone my hubby did work for. We get the refill bags on ebay pretty cheap. We did 80 birds the first year with one box of refills. We just did the birds whole. The next time we ordered more bags and did 50 birds, we pieced them out wings, thighs, legs, breasts and put them in sealer bags and we still have some bags left for the next time. The meat seems to be holding up well in the freezer. Haven't had any freezer burned chicken.

 

[fisherlady]

Need to do some research on the vacuum bags and just plain packaging, most of the people I deal with now are happy with the 2 gallon ziploc bags that I gt online, last order a few of them pitched in some cash to get good freezer quality bags....

May need to upgrade for the general public, myself, I always felt that those shrink wrapped things in the grocery store might be hiding something since most are not a Clear color

The shrink wrap bags we got are clear, and they have them for whole birds (small, medium and large) and for pieced birds (kind of a squarer shape)

Will have to ask DH where he ordered them from

Definitely charge more if any shrink wrapping or vacuum sealing... the bags aren't cheap!

 

[wingstone]

Anyone hear fromm Cc yet, he is most likely still cleaning up mud..

Glad to here no serious damage was done by the storm, I had to go the long way around for a day and went thru lots of straw trying to keep everyone dry, but considering what they got in other states, we did good.

I have a processing question....

I do not know where everyone is getting my number at, but we are getting regular calls to process for people..( not people on here ). Apparently there's more and more people raising their own meat , then realizing that they can not finish the job......just wondering what a good price would be to process, I hate the packaging part all, would it be reasonable to ask them to bring coolers that I could just put them in ice water and they finish the job....

Not complaining, word of mouth is the best kind of advertising, we now have more egg customers than eggs from word of mouth, ,

I'm not giving out your number! I don't even have it!

There is a guy in Ephrata that processes for people. My neighbors took some ducks there. I think he charges about $1.50 per chicken, not sure. I believe his name is Nolt.

Our phone numbers are kept on that dry erase board that hangs on the egg refrigerator, so anyone stopping for eggs would has it, then they run into someone asking for processing and we get a call....

If you get a chance can you get the details from your neighbor, I would think he might change more for duck, they are such a pain....