Pastured Poultry Talk

Grady opens his Texas slaughter house for business, and he's looking for a new apprentice. Apprentices, can go to eagerfarmer.com. Mike's been processing with a group of chefs-in-training at a local-to-him college. So it seems appropriate to spend time answering some really great processing questions from the Pastured Poultry Talk audience. Do you put anything between the crates to keep the birds from pooping on each other during transport? Feed withdrawal times and manure consistency. How many birds do you scald before you change the water in the scalder? Check that water level in the scalder. What are the lime green tips on the wings that I see when butchering? We take a tangent to Deep Pectoral Myopathy (green muscle disease). A listener asks about plucker selection for a USDA facility and about the logistics of opening a facility. The value of HACCP consultants. Need processing equipment? Contact Mike (millsidefarm.com) or Grady (gradyphelan.com) directly. Mike is a dealer for Poultry Man and Featherman