It’s time to take the hassle out of defeathering! This chicken plucker will help you quickly defeather your poultry and fowl.
Powerful and Quick: Quickly defeather chickens, ducks, geese, hens, and waterfowl with a powerful 1.2-horsepower motor. Process each bird in just 30 seconds.
Hands-Free Cleanup: Simply attach a standard garden hose to the integrated irrigation ring and flush out feathers.
Long-Lasting Stainless Steel: Durable 403 stainless steel tub allows for a lifetime of processing.
Large-Capacity 20-Inch Tub: Large tub with 92 rubber fingers quickly and efficiently processes two to four birds at a time.
This item is only available for shipment to continental U.S. addresses.
Everything needed to process birds at home! Just supply a stock pot for scalding. Recommended for folks with just a few birds to process in the backyard.
• Medium killing cone, 12 inches in length, 9.5 inches wide
• Poultry sticker knife, 7 inches long (blade length: 3 inches)
• Plastic shackle, 26 inches long, 6 inches wide
Please allow two weeks for delivery. Available for shipment to continental U.S. addresses only.
From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment.
Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.
These units can be funded, built and used by a community of small farmers, or you can develop one by yourself and use it as part of a business. The Mobile Poultry Slaughterhouse covers the mechanics of constructing the unit, government regulations, the permitting process, sanitation, safety, and much more.
This incredibly popular hands-on book is a grass-roots best seller. It has helped thousands of folks have better gardens and has rekindled an interest in the backyard flocks and heritage breeds of poultry.
The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly.
With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.