Agriculture Reference
In-Depth Information
they do not just belly up to the bar; they run, they forage, they dust, and sometimes
even fly. They have had no leg problems and we do not run over them with the pens.
They thrive in this environment.
At approximately eight weeks we process the broilers on-farm. We have a very
simple setup in an outdoor shed. In the dark early morning the birds are loaded into
crates and driven down to the processing shed. We butcher each bird by hand to en-
sure humane handling and high quality from beginning to end. We want to see every
step of the process, just as we did raising them. Our scalder and plucker were self-
constructed and cost far less than commercial equipment. Our countertops are stain-
less steel and kept scrupulously clean. After eviscerating and cleaning, the birds are
chilled in ice before being bagged. They are weighed and labeled in our sales room.
Preorder customers pick them up fresh from our commercial cooler. Those birds not
preordered are frozen after twenty-four hours and sold at the farmers' market.
The key to our operation has been quality: a rare and desirable product raised in a
manner that pleases the customer and involves the whole family. We take pride in our
birds and the lengths we go to ensure their quality of life. In addition, the birds bene-
fit our farm in many other ways. They have improved our pastures with their manure,
dethatching, and insect removal. They have added to our farm diversity without tak-
ing over, and they have provided a reliable income. While still only one part of our
farming system, the broilers have proved worthwhile and enjoyable.
