On-Farm Poultry Processing Series (Part 3 of 3). Created for small poultry producers interested in processing their own birds using a mobile or stationary on-farm processing facility. This segment focuses on evisceration and chilling the bird, with an emphasis on food safety. Created by New Entry Sustainable Farming Project, with support from USDA Sustainable Agriculture Research and Education (SARE).

For additional poultry processing resources and guides, visit:

For poultry processing training opportunities in Massachusetts, visit: nesfp.nutrition.tufts.edu/training/mobilepoultrytraining.html

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