We butchered birds four out of the last six days.
Wednesday = ~500 broilers
Friday = ~230 broilers and ~100 turkeys
Saturday = ~450 broilers
Monday (today) = ~620 broilers
On Wednesday of this week we will butcher the last batch of broilers for the year which will be about 500 birds. All turkeys have been butchered for the year, so after Wednesday we will only be left with cows, rabbits, layers, and pigs. Needless to say the chore list has been shortening dramatically on a daily basis.
My thoughts on butchering broilers.
I haven't butchered many birds yet and since the season for butchering is ending in a mere two days I guess I'll have to wait till next year to get the full effect. But, I do have some tips for those of you who are butchering poultry.
Tip #1: Use a sharp knife
Using a sharp knife is essential for butchering a bird properly. I picked up a dull knife during one of the butcher sessions and it wasn't pretty. A good sharp knife allows you to make the necessary cuts and do it quickly.
Tip #2: Crate the birds the night before if at all possible
Two of the days we butchered we gathered the birds the night before and had them ready to go the next morning at the processing shed. This allowed the birds to rid themselves of all fecal matter which makes butchering cleaner and user friendly.
That's all for now. The days are getting shorter so I'll try and get to blogging more.