Where do you process your meat birds?

[TLCPRN]

I am getting 25 heritage chicks in March. Processing I think in June. But where should I go? We live in Morristown, between Phoenix and Wickenberg.

 

[CluckerFamily]

Most people process their own just because it is cheaper.

 

[archeryrob]

In the garage on our fold up butchering table. Finished in the kitchen.

Heritage chickens weight less than the CornishX birds you can buy at the store. The legs are nice and full and dark and breast is a nicer flavor but a lot smaller. I do not like baking them. As said above I have been quoted $5 to process a bird and then it is just not financially worth raising your own.

We just killed 9 rooster about 18 -20 weeks. We breasted and legged the birds and boned out the legs and canned them.

From 9 roosters boned out.
Breast meat - 4# 1.5 oz
Leg meat - 6$ - 6.7 oz
7 quarts of pre-made chicken soup, just noodles or rice later. 9 pints of canned meat and 1/2 pint to use right away.

They make great soups, fahitas and anything else. The flavor is better, but I don't think they cook the same. Plus whole carcasses take a huge amount of space with the cavity void in the freezer. I have to fit a pig and venison in the freezer, so chickens are canned.

 

[Ridgerunner]

I'm not exactly sure what you are asking. I think you are asking about a processor in your area, I assume in Arizona. Some suggestions are to find a chat thread for your area, maybe a facebook group that might be appropriate, and ask. If you can find the Arizona chat threat in the "Where am I? Where are you" section on this forum it should be a great place to ask. You can try calling your county extension office and ask them. Your local health department may know of approved processors. You may find someone (approved or not) on Craigslist.

If your question is something else, what is it?

 

[charthorn]

Your backyard.

 

[Wild-Turkey]

I recommend doing it at home. Cheaper and less stressful for the birds, plus you know they’re being dispatched humanely.