1. Processing

2. Choosing a Processor Expectations Interviewing Where do you fit in their system?

3. Losses During transport to processing plant During processing –Standard breeds of chickens are not identical to one another

4. Handling Handle with care! Do NOT use wire cages Cages must have access doors from both the side and the top Educate employees on handling –Be respectful but don’t let them intimidate you

5. Timing Know exact processing date –Timing for slaughter is very sensitive, especially with commercial strains e.g. 42 days = 3 lbs. –Standard Breeds have more wiggle room 12 – 15 weeks start to put on muscle & weight 18 – 20 weeks pullets get ready to lay, rooster crow. Meat no longer tender. You have a different product

6. Timing Stage of feather development –Barred Rocks @ 16 weeks –Turkeys & roasters @ 24 – 26 weeks –Old hens & roosters in winter or spring before molt –Never process when in molt – only skin –Ducks & geese after first killing freeze

7. Processing Challenges Big birds…. Small birds –Cones & shackles Older birds Dark feathered birds Be willing to give and take

8. Protecting your Investment Negotiate the terms in advance Get to know the USDA inspectors & graders Be at the plant during processing –Kindly teach staff how to catch, handle and shackle your birds –Work with graders –Grade A & downgrades

9. Other Issues Bags & Packaging Labeling Chill methods Cuts Value added products –Sausage –Hot dogs –De-boned, skinned

10. Storage What temperature? –Fresh –Refrigerated –Frozen Where? Inventory Control

11. Product Distribution Scheduling Distribution Short falls

12. Evaluation Getting feedback –Methods –What do you do with it? Improving the system