today butchered 28 chickens in 2 hours, 2 people.. It took an additional 2 hours to set up and clean up processing room. I raised a special bread meat chicken, butchered the larger roosters and they looked spectacular, 6 lbs average dressed weight.I must say these were real easy to scald and pluck, clean as a whistle, 4 at a time in 10 seconds. The key to a good pluck is a good scald. Also the structure is amazing, nice color. This breed has white pigmentation, but the birds had a nice red color as well. will cure for 3 days in fridge 40 degrees then freeze. I really pride myself in the raising and processing aspect. I allow chickens to fully bleed out before removing head, and allow more bleed out time so there's no blood dripping for several minutes. Look at the usda approved and inspected chickens in store, notice the red liquid, yuk, ours clean and dry. These chickens also have few leg issues out of 130 I had 2 kinda gimpy so we processed them today. I lost 2 chicks first day or so, and had a pile up at week 6 due to rain, my fault, lost 15 but other than that they are really low on mortality. one lady never looses any out of 60 or so...Also the taste texture and quality are off the chart......
