Thanks for all of your videos and inspiration. I processed my first meat birds this past weekend. They were 8 weeks old. I had two birds weigh in at 8.2 pounds. I was shocked. I am not sure I would have attempted this task if I would not have found your videos. I now have 18 raised garden beds and have processed my first batch of birds. I am feeling very accomplished at this point. I will say that my family did not think I would be able to process the birds. Thanks and keep up all of your hard work. Just know that us watchers get a lot of inspiration.
This is the best chicken harvesting I have ever seen. Especially how you processed the first two chickens in real time and showing exactly what to do. Your equipment is excellent and made the process so much easier and faster. Also thank you for the odor free composting method at the end of the day. Beautiful organic compost is an added blessing on a farm. Very productive day on the homestead and a job well done.
Al and Gina- You have this process down to an art. You raised them humanely, dispatched them humanely, dressed them out expertly. You knew these birds were healthy when they went from pen to freezer. Well done! We raised 50 Rock Cornish. One important comment I want to make. This particular breed is bred exclusively for meat. If you want to "pardon" them, they continue to gain weight.Their body weight will not support their leg structure and the legs break! I had a couple like that. Had to dispatch them immediately to keep them from suffering. Plus, the other birds ganged up on them. So these birds are raised for meat only. I also like Barred Rock laying hens. They are both an egg layer and a meat bird. Your homestead is a fine example of successful ways to feed your family in these times.
I had 4 (2 hens and 2 roosters)raised free range that I didn't have time to butcher this past year and they did fine laying and crowing. I hatched a few eggs from all the chickens and some are quite large so they are fertile.
Those chickens lived better than the ones you buy at the store for sure. They had fresh greens and bugs to eat everyday. It's good to know that some ppl understand that the love you put into your food comes back to you 😀😀😀😀
Rose- I fed my Rock Cornish the amount of food recommended in order to put meat on the birds for a 12 week harvest. Then I let my birds go a bit beyond the 12 weeks for slightly larger birds. Thats when the legs started breaking! If you under feed them, then perhaps they would ok.
Nice job and great setup and equip.. If I may make a couple suggestions. On the water cooling.. Putting the chickens directly in the water causes the skin to be soggy when cooked.. Most high end processors use air chillers.. The way for us home processors to do this is to use whatever cheap plastic bags.. I use bread bags.. Bag the chicken tie a knot and push it into the chicken cavity and now put the bagged chicken in the ice bath to cool. It gets cooled but water does not touch the chicken. Last thing and I might have missed it but not sure the time between putting it in the ice bath and going into freezer.. Make sure this is at least 24HSS as thats the time it takes for full rigormortis process to complete.. Many will chiller them for 72hr before freezing. One trick for the juiciest chicken is dry brine using kosher salt no additives before you heat shrink bag them.. They will brine a bit as they freeze and fully brine as they thaw.. There has been a ton of research and dry brining prior to freezing has the least loss of moisture from cooking and it helps further tenderize the meat.. Do not worry about too much salt as it really does not add much to the chicken itself. My wife and I just got done processing 60 CX.. We took them to 7 wks.. We use a special feed and feed cycle.. All our birds could still run and even fly up onto the sides of the tractor walls. Our largest rooster dressed out at 9.3lbs with them averaging around 8lb. The hens were 5.2-6.4lbs.. So do not worry about much of the leg issues etc.. It has much more to do with the initial health out of the incubator and the stress during the first week.. If I had one recommendation it would be to try and find a hatchery within driving distance.. We drove 4.5hr round trip.. The most critical period of their life that dictates health size etc is the first 5-7 days.. The stress of mailing and being off water food for half the first week is what causes much of the issues. So far we have not loss a single bird.. No that will not continue forever but it is in part because they get from hatched to brooder on water and feed etc in under 24hr of hatched. It took us about 4-5 IRS like you to do our 60 chickens this last time.. Then another 2hrs after to dry brine shrink bag.. We let them chill bagged in ice bath for 48hrs before shrink bag and freezing.. Never thought about how many pounds it was. Having those thermostat controlled scalder is a God send.. So much better than constantly tweaking the stock pot over a burner.. Yours is a nicer unit with digital control.. Mine is mech switch and no readout. I actually find having water for scaulding at 160 and be sure to add a 1/4 cup of dawn fish soap to the water to allow feathers to soak up water and break feather oil barrier.. I did not see any bubbles in your water so guessing you did not add the soap.. That makes a huge difference If you did then disregard.. I dunk them 3 times 4 sec each time. They make a nice crane to do this holding chicken by feet.. I get no tears and feather come out clean other than tail pins which are always the case.. The closer to 145 the longer the dunk and the more skin tears I noticed.. I think you would do much better using a insulated glove and holding by feet.. Then do the dunk pull dunk pull tech 3x. You cut those feet off like a pro. I have watched people hack away trying to do that clean. I wish we had a dedicated processing room like you do. Again great job and nice setup.
What a beautiful, well produced video! As an upcoming homesteader, I am enthralled with your organization, efficiency and ability to make time for videos as you do the hard work of maintaining your homestead! Your contribution is greatly appreciated!
You are a true man of compassion and kindness. The process is a fact of life on the 🚜 farm, were and how we get our food supply. You were considerate of there last minutes alive, as you put them in the shade to have time to calm down. You went about the process of preparing so that everything went quick and smoothly. Also I noticed you had a soapy bucket of water, so their was no chance of contamination from one bird to the next. Keeping everything during the process as steral as possible. Many others take days to process completely. But, you did everything continuously. Including bagging. You and Gina are a great team. You also gave them an extra cleaning before bagging. No possibility of bacteria starting to grow thru the process. Great job. Thank you.
I didn't think I'd be able to watch, but surprisingly, I watched with keen interest the whole way through, not squeamish at all. You get more done in several hours than most do in a week. I certainly admire your spirit, Al.
It’s because they actually care and invest in good equipment. You see way to many homesteaders take to many short cuts and be stingy when it comes equipment. Leaving them in the shade for ahile was amazingly thoughtful.
A certainty , NOBODY can call you lazy !! As all your videos , informative, as well as entertaining . Gina made me laugh when you finished the first 2 birds "are you done YET" good one Gina lol
Great video Al and Gina! A great life, with one bad day. First time I heard you say that was with Pork and Chop. It really applies to how you raise you food and harvest. Real compassion for all of your animals.
just an idea... for the flies, maybe have a ventilator blowing over the meat as it dries a bit? or maybe there were not so many flies, because here it is very "fly populated" at the moment. My Grandmother, used to save all this innards that nobody wanted to eat, cook them in a big pot, then separate them in little bags and she would feed the cats one bag a day with other things like rice and meat pellets. they all had the most wonderful "hair", shiny and their teeth never gave them problems. You did all this so well, so cleanly, so lovingly if one can say this, all my respect to you both.
You guys have a nice outside kitchen set up for sure. Your gear is impressive. You have so many tips and tricks Al. I've said it before and I will say it again, you and Gina make a great team!!! I love that you raise your animals humanly and harvest them humanly. Yes, always thank the animal for the food they provide you. You and Gina have this down to an art and it looks like it goes so smoothly. Well done!
Al, a suggestion, incorporate a peddle switch to turn on and off the plucker. Apart from convinience, it will do away Any risk of electric shock as your hands will be wet during the process
@soaringtractor The ground wire alone will not protect you from shocks. That's why GFCI circuits are required near water. As for your gross xenophobia, you should try to get out more.
@soaringtractor The extension cord I saw Al use in the last video only had two prongs: live and neutral. I.e there's no ground connection on the extension wire. The pedal switch sounds like a good idea. The problem is to find one that is robust and water-resistant enough for outdoor use.
@soaringtractor That's a little dismissive. Electric shocks happen in every country. I got one off our sheep fence once. And my uncle died of an electric shock when he was working down the coal mines.
Ive watched others on RUclips having their butchering days, but yours is so methodical, and clean and organised. It looks like a lot of work, but you make it look attainable. Great work.
Good morning Lumnahs... Your set up is quite amazing and efficient, which is why I watch you folks all the time. Thank you for being thorough in your explanation of how you process your birds. Hope everyone have a safe and blessed day 🤙
I could see why this would not be enjoyable when it is harvesting time. I was getting a little sad for those birds. You took great care of them though. But I know if you want to feed your family it needs to be done. I was impressed with how much easier it is with the equipment you have. My daughter and son-n-law have butchered a couple of laying chickens for broth and it stews. They are talking about getting meat chickens and I shared this video with my daughter. Thank you for showing us the harvesting process. God bless!
I grew up on a huge ranch and raised 4-H animals, hard to let them go to butcher but I think we do the animals and kids in this country with the disconnect we have from the grocery store to the table. I think kids need to see the process to realize that an animal is giving up its life to feed us, you don't get to be a picky eater, take less on your plate and eat it all up.
There are dozens of videos on RUclips of harvesting meat birds, from the very (very) primitive (like an axe to the neck on a tree stump) to factory (mass-produced) harvesting and everything in between. RUclips:. It's a pretty big place.
Kiwi farmer breaks own world record with monster wheat crop.& Subsidy Free.!!! New Zealander, - Guinness World Record for the highest wheat yield with a crop producing 17.398 tonnes per hectare.- (one hectare is equal to 2.47 acres.- www.stuff.co.nz/business/farming/122074530/kiwi-farmer-breaks-own-world-record-with-monster-wheat-crop .. The kerrin wheat is to be milled for flour, or goes into feed for pork, chickens or cows..- .NZ - is at the forefront in developing farming techniques and technologies that could be utilised by other farming nations, www.stuff.co.nz/business/farming/91162354/new-zealand-farmers-break-world-record-for-wheat-growing ... ,,,
It was at the commercial slaughter house and they didn't share information back then or have a way to disseminate it. Now we have the Chinese to thank for affordable pluckers [Not hard to home make, and a pity someone here in the US can't compete with the slave labor there]
You guys are awesome. Great website and I love your story and journey. Im starting my own homestead with my wife and two young ones in Chatham County, NC and you have given me a ton of ideas.
This reminded me of the extensive preparations I go through when I can Sockeye Salmon each summer. LOTS of washing and sterilizing and prep work! All the heads, tails and skin goes into the compost. I get all the dozens of jars filled and into the refrigerator for the night, then do the pressure canning the next day. Sometimes two days. But preparing food, some of which you give to others, had darn well better be safe! Sockeye is a subsistence food here, so we are not allowed to sell it, but I give away a lot to elderly neighbors and family members. What goes around, comes around. I loved this video.
The one bad day for the first group, going to the freezer, and the one best day for the next, going to pasture, all on the same day. I consider buying my plucker one f the best investments I've ever made.
Not everybody was raised on a farm. We only know what we're told as children. Parents just assume that their child knows what they're supposed to. They all don't take the time to teach them. I didn't know where eggs came from until I was an adult. I couldn't eat an egg for a long time after that. Chicken was worse...KFC just didn't taste the same. It took me a while to adjust.
@@donnaspear8494 I wasn't raised on a farm and knew where eggs came from as a small child. Jaime Oliver inerviewed a whole bunch of high school students who had no idea where butter, milk or chocolate milk came from. Reactions varied from amused to shameful.
@@donnaspear8494 In my school, we had this thing called a library and we could learn whatever we wanted by reading books. It was very handy, I learned all sorts of things my parents didn't even know. And when I wasn't at the library, I could go to a bookstore and learn a bunch of other things my parents didn't know. It was amazing!
Great video, seeing how you guys work together running through the steps and are so productive without a large group of people on harvest day. Great job guys! I learn so much from watching you guys and others taking it all in how different folks do all the steps and come up with their own little tweaks to make the process more efficient.
This was fascinating. Thank you for showing the reality of the chicken processing method without making the footage too confronting. We were only recently discussing whether we could one day process our own chickens, this gives me comfort that we might.
Kiwi farmer breaks own world record with monster wheat crop.& Subsidy Free.!!! New Zealander, - Guinness World Record for the highest wheat yield with a crop producing 17.398 tonnes per hectare.- (one hectare is equal to 2.47 acres.- www.stuff.co.nz/business/farming/122074530/kiwi-farmer-breaks-own-world-record-with-monster-wheat-crop .. The kerrin wheat is to be milled for flour, or goes into feed for pork, chickens or cows..- .NZ - is at the forefront in developing farming techniques and technologies that could be utilised by other farming nations, www.stuff.co.nz/business/farming/91162354/new-zealand-farmers-break-world-record-for-wheat-growing ,, ..
Are you guys having fun? That's what really matters, that, and the secure feeling of taking care of yourselves without depending so much on outside influences,
You two are so respectful of your animals. I know I hated harvesting our roosters, I kept thinking it would get easier, but it doesn’t. The result of the work is delicious meat and thanking the chickens and God for the bounty is most important.
When the skin tears when dunking in scolding water, usually means did it to long and it started to cook. I use the same plucker, learned some good techniques, thank you...
hi, greetings from the Philippines! awesome job dressing your meat birds. here only the chicken feathers are thrown away. we like to saute the chicken liver and gizzard in garlic, onions, vinegar, soy sauce, and tenderized with 7-up or sprite. the skin and intestines are marinated in soy sauce and lime then deep fried into delicious crackling, the chicken feet become delicious dimsum, and the bones saved for soup.
Hello, I've never commented before, but my wife and I have been watching for a LONG time. We absolutely love your channel. Your family is living our dream. We will probably never get to make our dream come true, so it's nice to live vicariously through you all. With love from South Carolina! ~ Kevin & Anna.
Very sad RUclips doesn't allow us to see the dispatching better. I couldn't make out exactly where the two cuts are made on the neck. My Aunt and Uncle would fix us chicken when we went to visit but they would just cut their heads off and let them run around the barn yard until they stopped flopping. The way it's done here looks a lot more human. Thanks for sharing what you could, God Bless!
Hey Al! Thanks for showing your process! If you put the tip of the wings behind the shoulder blade of the bird (makes a triangle of the wing), that helps keep them from poking out too...
@@LumnahAcres Me, not a liver fan. But as you can tell, so many people are. Gizzards and hearts! Yummmmm!!!! Again, not for everybody, but great in that broth you're making. You can also feed the innards to the pigs, or back to the chickens. They'll eat anything.
@@LumnahAcres For gods sake, did you guys grow up in NYC ? You don't know the value of liver, hearts and gizzards? Tragic to toss any of it. Please sell it or give it to me.
You must have some massive freezers! Thanks for sharing the details of the process. For a person like me who doesn't know what it takes to process a chicken, it was very helpful.
@@kerinicklaus564 I fry them in butter with onions, way better than beef liver and not as strong. Just don't over cook them cause then they are dry and tough. Salt and lemon pepper to taste.
@@kerinicklaus564 the hearts are quite sweet and slightly chewy, but not much, and taste like dark meat but moreso. Gizzards are chewy but with their strong dark meat flavor, they're very tasty--best crispy kitchen-fried. They're difficult to describe, never had to before. Chicken liver is very different (much better) from beef or pork, it's very creamy and sweet when made into paté. The most expensive paté is made with chicken livers.
yeah my guess ? 1.90 $ a bird $70.00 for feed and equipment has a payback period . best /clean/ fresh organic/ free range/ chix=$2.00- 3.00 per lb no better chix available
Al, you did a good job showing people how to harvest their meat. From what you said yesterday I thought a lot more would be cut out. I can tell them how it was done 75 years ago if this wasn’t ok. Y’all have built a super nice homestead, looks great 👍
OMGosh! This video was done very well, not as bad as I thought, done with respect for the chicken and viewers. Al, you have so much knowledge, thanks especially for sharring this process. It’s a lot of work! What does your freezer look like?
Also, when we raise meat birds we let them get huge, but we don’t lose them to heart attacks. My theory is that they survive because I do more of a “NYC” arrangement than a “tractor” arrangement.
Buttercup has such a nice udder... She is a real asset to your plan for breeding an excellent milking herd. And the smaller chickens will make the best fryers..
Congratulations on the way you treat your animals. You put a lot of effort in making them comfortable and happy. You rekindle my faith in the human species.
It was a pleasure watching the well organized Lumnah Acres meat chicken harvesting episode. Gina and Al, your team work is an inspiration to us all. Health and happiness to your family!
I'd have saved the gizzards, hearts and livers as they are VERY good eating. Or you could have gotten a friend to help with the process and they'd get those parts if you don't like them. All in all a well orchestrated process and you did it quickly and efficiently! WELL DONE!
You two are so multi talented. My grandparents raised chickens for eggs and meat. My mom used to tell me funny stories about those days. I grew up with the supermarket and Micky ds (McDonalds) so I never owned a chicken.But watching videos like yours kind of brings be back to my roots.interesting stuff. Sometimes watching with just one eye open the other eye peeking when the harvesting is going on.
@@MadamePopova so much bullsh...how anyone like you could know the difference between a good day and a bad day for any animal!!! please, learn a bit more about the life of meat birds, learn a bit more about the real "good way and bad way" to raise them and after you do some research and studying then you can speak!!! because if you think Justin Rhodes knows it all, then you are showing just how biased and with poor criteria you are. Read a bit more woman, study a bit more before continuing to make a fool of yourself and your opinions.
@@MadamePopova NOT TRUE!!! THEY ARE MEAT BIRDS THEY ARENT BRED TO WANT TO ROAM. THEY ARE BRED TO WANT TO EAT EAT EAT EAT 27-7 U CLD GIVE THEM A 10 BY 10 ACRE PASTURE AND IF THEY ONLY HAVE TO WALK 12 INCHES TO EAT ALL DAY THAT'S AS FAR AS THEY WILL GO. AS LONG AS THEY HAVE FOOD TO EAT CONSTANTLY (WHICH THEY DO) AND DONT SPEND THEIR LIFE IN A 3×3 FT METAL CAGE I THINK THEY ARE DOING WELL. WHY AM I SCREAMING AT THIS IDIOT???
@@ancimargarita2763 and @Mme Popova I quit watching Justine Rhodes- to much self advertisement- but when I watched him, he kept the pigs in a small area. Their feet never touched dirt, only straw. I don't know if he is doing it different now or not.
Well presented. Know you are a fine man Al by the way you take care to have everything organized. Not a task one looks forward to. Yet done humanly. Well done.
A Humane and respectful harvest 👍 you guys are a great role model to the future people of being Able to grow your own meat and doing it with such kindness and respect towards the animal right until the end we need more people like you guys in this world ❤️
We pick up free small used icing buckets from local bake shops and fill with water and freeze. The ice lasts longer in the cold water bath. Really cuts down on amount of ice needed. We also were given a really small chest freezer we use for our cold water bath. Works great. Thanks for your videos!!
One could also use a few gallon or quart zipper plastic bags... but good idea on the larger chunks of ice... probably lasts a tad longer. Very professional assembly line they have. Well done!
I always wondered exactly how chickens were processed. My dad did our chickens & rabbits & I never saw the whole process, except for plucking, because us kids did that job. Do you have a paying job or do you make a living just from farming?
Do you ever keep any internal organs? I love chicken hearts, gizzards and livers. Much more efficient than chicken prep on the farm 60 years ago. Great video.
Well done Al & Gina. Everything so clean and tidy. I love your set up in your outdoor kitchen. It is so nice to have the hot and cold running water out there to clean up and sanitize everything as well as for use other times. Do you do canning out there also ? Have a Blessed day.
When I lived in Wisconsin back in the 40's I drove Ernie Housen to the faird where he demonstrated his chicken plucking skills.. I think his record was around 4 seconds.
I made it through the whole video and strangely thinking about all my chicken recipe's what is wrong with me lol Good job Al thanks for a very educational video! I would rather have a chicken raised like this than one pumped up with hormones any day! Gina your a milking, raising, growing farm boss babe!!! Go Gina Go Gina go go go Gina lol's
Shalom! Huband and wife Lumnah Acres, you all are awesome. Organized, clean, fun and team work makes the dream work. Thank you so much for sharing. Blessings to you all! What knife are you using for for the kill and what knife for dressing the meat?
Al Keeping this real and safe is the main goal.. Keeping the animals happy is the way of life.. I give you and family the honor and glory... Marcel John Vezina
I think Pluto, Tanner, and Figaro would love bird harvesting day! I'd save the innards, freezing them like the whole birds. Over some time I'd give the dogs and cat the thawed innards as a treat.
When I was very young us kids argued at the diner table who got what was a big disagreement on gizzard maybe if we had 2 chickens two gizzard and two hearts so the fit child got a leg all was good can't get away from the gizzard 68 yrs later
Can you tell us what the approx cost ratio is. Example: Cost of bird when purchased, Cost of feed from start to finish, approx water cost (feeding & harvesting), heat lamp cost, etc. Basically, what is the average cost per pound. Yes I get that you know exactly what goes into the bird & how it lived it's life.
Thank you very much for taking the time to make this video! I'm sure I am not the only one that asked this question in silence to themself. You harvest 153 lbs of chicken. Besides the labor, what did it cost you to buy and raise them? I understand that your family knows exactly what the birds eat and how they were treaded etc. and we cannot put a price on this but in the end, it still would make sense to know how much that lbs of chicken is costing you!
I've seen a couple others use puckers where the hose connects to the machine so you don't have to touch the hose. Flip the switch & turn the water on. Pretty sweet machines
Al and Gina I am 5 weeks away with my Cornish cross from harvest and I hope me and my wife can complete the process as well as you did. Thanks for all the advice and knowledge.
I really appreciate that you include this in your video sequence each time you harvest. I'm learning something new each time and gaining confidence that maybe I could do this! I have taken deer and many different kinds of animals and birds and "processed" them from shot to the table but I am afraid that I would wimp out when it came time to dispatch meat birds I raised 🤷🏻♀️🤦🏻♀️ makes no sense, I know! I can step out my door and shoot a grouse but I'm too sentimental to kill a bird I raised! I'm going to keep watching you and you are bolstering me to give it a try!
That went fast! Your chickens all look so healthy too! Can’t wait to see Pluto’s grooming, she looks adorable all fluffy, but I’m sure a haircut feels nice for her too! Stay blessed Lumnah’s
Can't imagine it being anyone's fav.. just one of those realities of nature. I'd sure rather be a farm animal on a family farm like these modern homesteaders than in some factory where they never see the sun. I think it's important to respect our food animals .. and this family clearly does. 😊
Thanks for the coopsnmore resource! We've got meat birds again this year- should be ready in about 2 weeks and the cone method you use looks great. Also liked those poultry bags... Anyways, used your link and appreciate the recommendation! Love to support a fellow YT family. :)
I get the pressure to hide it without warnings but it is rather amusing how society has gotten.. No issue seeing people blown to bits in a movie or TV show without warning but prepare an animal to eat and we need all sorts of warnings.. Fake or real they both look real and have same visual effect.. Sad day when the average person is more diatribes seeing an animal killed abused vs a person.. But that is where many /most people are at. Happy to benefit from it but do not show me it and I will protest against it as I eat my hamburger or chicken nuggets.. We wont even touch how people see fishing as not killing animals somehow LOL.
![Raising 20,000 Chickens On Pasture [COMPLETE]](http://i.ytimg.com/vi/oPUhpFREdTg/mqdefault.jpg)
Thanks for all of your videos and inspiration. I processed my first meat birds this past weekend. They were 8 weeks old. I had two birds weigh in at 8.2 pounds. I was shocked. I am not sure I would have attempted this task if I would not have found your videos. I now have 18 raised garden beds and have processed my first batch of birds. I am feeling very accomplished at this point. I will say that my family did not think I would be able to process the birds. Thanks and keep up all of your hard work. Just know that us watchers get a lot of inspiration.
Congrats. 👍
This is the best chicken harvesting I have ever seen. Especially how you processed the first two chickens in real time and showing exactly what to do. Your equipment is excellent and made the process so much easier and faster. Also thank you for the odor free composting method at the end of the day. Beautiful organic compost is an added blessing on a farm. Very productive day on the homestead and a job well done.
Very humane, very respectful and allowing God's bounty to furnish you and your family.
Al and Gina- You have this process down to an art. You raised them humanely, dispatched them humanely, dressed them out expertly. You knew these birds were healthy when they went from pen to freezer. Well done!
We raised 50 Rock Cornish. One important comment I want to make. This particular breed is bred exclusively for meat. If you want to "pardon" them, they continue to gain weight.Their body weight will not support their leg structure and the legs break! I had a couple like that. Had to dispatch them immediately to keep them from suffering. Plus, the other birds ganged up on them. So these birds are raised for meat only. I also like Barred Rock laying hens. They are both an egg layer and a meat bird. Your homestead is a fine example of successful ways to feed your family in these times.
I had 4 (2 hens and 2 roosters)raised free range that I didn't have time to butcher this past year and they did fine laying and crowing. I hatched a few eggs from all the chickens and some are quite large so they are fertile.
Awesome awesome awesome comment seem like very good people thumbs up ya'll
Well said!
Those chickens lived better than the ones you buy at the store for sure. They had fresh greens and bugs to eat everyday. It's good to know that some ppl understand that the love you put into your food comes back to you 😀😀😀😀
Rose- I fed my Rock Cornish the amount of food recommended in order to put meat on the birds for a 12 week harvest. Then I let my birds go a bit beyond the 12 weeks for slightly larger birds. Thats when the legs started breaking! If you under feed them, then perhaps they would ok.
Nice job and great setup and equip.. If I may make a couple suggestions.
On the water cooling.. Putting the chickens directly in the water causes the skin to be soggy when cooked.. Most high end processors use air chillers.. The way for us home processors to do this is to use whatever cheap plastic bags.. I use bread bags.. Bag the chicken tie a knot and push it into the chicken cavity and now put the bagged chicken in the ice bath to cool. It gets cooled but water does not touch the chicken.
Last thing and I might have missed it but not sure the time between putting it in the ice bath and going into freezer.. Make sure this is at least 24HSS as thats the time it takes for full rigormortis process to complete.. Many will chiller them for 72hr before freezing.
One trick for the juiciest chicken is dry brine using kosher salt no additives before you heat shrink bag them.. They will brine a bit as they freeze and fully brine as they thaw.. There has been a ton of research and dry brining prior to freezing has the least loss of moisture from cooking and it helps further tenderize the meat.. Do not worry about too much salt as it really does not add much to the chicken itself.
My wife and I just got done processing 60 CX.. We took them to 7 wks.. We use a special feed and feed cycle.. All our birds could still run and even fly up onto the sides of the tractor walls. Our largest rooster dressed out at 9.3lbs with them averaging around 8lb. The hens were 5.2-6.4lbs.. So do not worry about much of the leg issues etc.. It has much more to do with the initial health out of the incubator and the stress during the first week.. If I had one recommendation it would be to try and find a hatchery within driving distance.. We drove 4.5hr round trip.. The most critical period of their life that dictates health size etc is the first 5-7 days.. The stress of mailing and being off water food for half the first week is what causes much of the issues.
So far we have not loss a single bird.. No that will not continue forever but it is in part because they get from hatched to brooder on water and feed etc in under 24hr of hatched.
It took us about 4-5 IRS like you to do our 60 chickens this last time.. Then another 2hrs after to dry brine shrink bag.. We let them chill bagged in ice bath for 48hrs before shrink bag and freezing.. Never thought about how many pounds it was.
Having those thermostat controlled scalder is a God send.. So much better than constantly tweaking the stock pot over a burner.. Yours is a nicer unit with digital control.. Mine is mech switch and no readout.
I actually find having water for scaulding at 160 and be sure to add a 1/4 cup of dawn fish soap to the water to allow feathers to soak up water and break feather oil barrier.. I did not see any bubbles in your water so guessing you did not add the soap.. That makes a huge difference If you did then disregard.. I dunk them 3 times 4 sec each time. They make a nice crane to do this holding chicken by feet.. I get no tears and feather come out clean other than tail pins which are always the case.. The closer to 145 the longer the dunk and the more skin tears I noticed.. I think you would do much better using a insulated glove and holding by feet.. Then do the dunk pull dunk pull tech 3x.
You cut those feet off like a pro. I have watched people hack away trying to do that clean. I wish we had a dedicated processing room like you do.
Again great job and nice setup.
What a beautiful, well produced video! As an upcoming homesteader, I am enthralled with your organization, efficiency and ability to make time for videos as you do the hard work of maintaining your homestead!
Your contribution is greatly appreciated!
You are a true man of compassion and kindness. The process is a fact of life on the 🚜 farm, were and how we get our food supply. You were considerate of there last minutes alive, as you put them in the shade to have time to calm down. You went about the process of preparing so that everything went quick and smoothly. Also I noticed you had a soapy bucket of water, so their was no chance of contamination from one bird to the next. Keeping everything during the process as steral as possible. Many others take days to process completely. But, you did everything continuously. Including bagging. You and Gina are a great team. You also gave them an extra cleaning before bagging. No possibility of bacteria starting to grow thru the process. Great job. Thank you.
3 Illinois
Vkm B20-0114 lo4y
I didn't think I'd be able to watch, but surprisingly, I watched with keen interest the whole way through, not squeamish at all. You get more done in several hours than most do in a week. I certainly admire your spirit, Al.
Linda Amidon isnt he good with the birds? I bet they didn’t know what was coming-no adrenaline, tender meat.
@@cathiwim Yes, they love their animals, even those whose purpose is food.
It’s because they actually care and invest in good equipment. You see way to many homesteaders take to many short cuts and be stingy when it comes equipment. Leaving them in the shade for ahile was amazingly thoughtful.
A certainty , NOBODY can call you lazy !!
As all your videos , informative, as well as entertaining . Gina made me laugh when you finished the first 2 birds "are you done YET" good one Gina lol
Great video Al and Gina! A great life, with one bad day. First time I heard you say that was with Pork and Chop. It really applies to how you raise you food and harvest. Real compassion for all of your animals.
just an idea... for the flies, maybe have a ventilator blowing over the meat as it dries a bit? or maybe there were not so many flies, because here it is very "fly populated" at the moment. My Grandmother, used to save all this innards that nobody wanted to eat, cook them in a big pot, then separate them in little bags and she would feed the cats one bag a day with other things like rice and meat pellets. they all had the most wonderful "hair", shiny and their teeth never gave them problems. You did all this so well, so cleanly, so lovingly if one can say this, all my respect to you both.
You guys have a nice outside kitchen set up for sure. Your gear is impressive. You have so many tips and tricks Al. I've said it before and I will say it again, you and Gina make a great team!!! I love that you raise your animals humanly and harvest them humanly. Yes, always thank the animal for the food they provide you. You and Gina have this down to an art and it looks like it goes so smoothly. Well done!
Al, a suggestion, incorporate a peddle switch to turn on and off the plucker. Apart from convinience, it will do away Any risk of electric shock as your hands will be wet during the process
@soaringtractor The ground wire alone will not protect you from shocks. That's why GFCI circuits are required near water. As for your gross xenophobia, you should try to get out more.
@soaringtractor The extension cord I saw Al use in the last video only had two prongs: live and neutral. I.e there's no ground connection on the extension wire.
The pedal switch sounds like a good idea. The problem is to find one that is robust and water-resistant enough for outdoor use.
@soaringtractor That's a little dismissive. Electric shocks happen in every country. I got one off our sheep fence once. And my uncle died of an electric shock when he was working down the coal mines.
@@jeffweber8244 Good point on the xenophobia. I think this last few weeks have seen enough of that for ten lifetimes.
all I have to say about this statement is....WOW..just WOW
Ive watched others on RUclips having their butchering days, but yours is so methodical, and clean and organised. It looks like a lot of work, but you make it look attainable. Great work.
Good morning Lumnahs... Your set up is quite amazing and efficient, which is why I watch you folks all the time. Thank you for being thorough in your explanation of how you process your birds. Hope everyone have a safe and blessed day 🤙
Thanks for the respectful way you handle the animals.
I love home raised chickens and turkeys..The best... Your system from cone to bag is very well instructed, Excellent video.. Thank you for sharing!
Where do you purchase your equipment for scolding and plucking ?
I could see why this would not be enjoyable when it is harvesting time. I was getting a little sad for those birds. You took great care of them though. But I know if you want to feed your family it needs to be done. I was impressed with how much easier it is with the equipment you have. My daughter and son-n-law have butchered a couple of laying chickens for broth and it stews. They are talking about getting meat chickens and I shared this video with my daughter. Thank you for showing us the harvesting process. God bless!
I grew up on a huge ranch and raised 4-H animals, hard to let them go to butcher but I think we do the animals and kids in this country with the disconnect we have from the grocery store to the table. I think kids need to see the process to realize that an animal is giving up its life to feed us, you don't get to be a picky eater, take less on your plate and eat it all up.
yesterday i asked where to watch a detailed 'how to'... don't need it now. all the questions i had were answered in this video.
Thanks!
There are dozens of videos on RUclips of harvesting meat birds, from the very (very) primitive (like an axe to the neck on a tree stump) to factory (mass-produced) harvesting and everything in between. RUclips:. It's a pretty big place.
Where was this plucker when i was kid having to pluck feathers off chickens lol
Roxanne Sykes I know right!
I used to just skin them if I didn't have time to pluck.
Kiwi farmer breaks own world record with monster wheat crop.& Subsidy Free.!!!
New Zealander, - Guinness World Record for the highest wheat yield with a crop producing 17.398 tonnes per hectare.- (one hectare is equal to 2.47 acres.- www.stuff.co.nz/business/farming/122074530/kiwi-farmer-breaks-own-world-record-with-monster-wheat-crop .. The kerrin wheat is to be milled for flour, or goes into feed for pork, chickens or cows..- .NZ - is at the forefront in developing farming techniques and technologies that could be utilised by other farming nations,
www.stuff.co.nz/business/farming/91162354/new-zealand-farmers-break-world-record-for-wheat-growing
... ,,,
It was at the commercial slaughter house and they didn't share information back then or have a way to disseminate it. Now we have the Chinese to thank for affordable pluckers [Not hard to home make, and a pity someone here in the US can't compete with the slave labor there]
I didn't know such a thing existed until today
You guys are awesome. Great website and I love your story and journey. Im starting my own homestead with my wife and two young ones in Chatham County, NC and you have given me a ton of ideas.
This reminded me of the extensive preparations I go through when I can Sockeye Salmon each summer. LOTS of washing and sterilizing and prep work! All the heads, tails and skin goes into the compost. I get all the dozens of jars filled and into the refrigerator for the night, then do the pressure canning the next day. Sometimes two days. But preparing food, some of which you give to others, had darn well better be safe! Sockeye is a subsistence food here, so we are not allowed to sell it, but I give away a lot to elderly neighbors and family members. What goes around, comes around. I loved this video.
Hello, how big is the outdoor kitchen building? Thanks
You need to make one of those PVC pipe stands to stand your chickens up to dry, then pull the bags down around them. I think Justin Rhodes made one?
The one bad day for the first group, going to the freezer, and the one best day for the next, going to pasture, all on the same day. I consider buying my plucker one f the best investments I've ever made.
A successful harvest...a true blessing. Great teamwork...👍
Al thanks for putting the birds in the shade, that was very thoughtful of you. Lol. All the process done in a very humain way..
Love the video, a lot of people today think that a chicken comes out of a grocery store. They don't understand that it was alive once.
Not everybody was raised on a farm. We only know what we're told as children. Parents just assume that their child knows what they're supposed to. They all don't take the time to teach them. I didn't know where eggs came from until I was an adult. I couldn't eat an egg for a long time after that. Chicken was worse...KFC just didn't taste the same. It took me a while to adjust.
@@donnaspear8494 I wasn't raised on a farm and knew where eggs came from as a small child. Jaime Oliver inerviewed a whole bunch of high school students who had no idea where butter, milk or chocolate milk came from. Reactions varied from amused to shameful.
@@donnaspear8494 In my school, we had this thing called a library and we could learn whatever we wanted by reading books. It was very handy, I learned all sorts of things my parents didn't even know. And when I wasn't at the library, I could go to a bookstore and learn a bunch of other things my parents didn't know. It was amazing!
@@mintysingularity Yep. libraries ... whodda thunk it. Take care.
I heard a radio spot some time ago where the guy bought meat from the market and not from animals........NOT joking.
Great video, seeing how you guys work together running through the steps and are so productive without a large group of people on harvest day. Great job guys! I learn so much from watching you guys and others taking it all in how different folks do all the steps and come up with their own little tweaks to make the process more efficient.
This was fascinating. Thank you for showing the reality of the chicken processing method without making the footage too confronting. We were only recently discussing whether we could one day process our own chickens, this gives me comfort that we might.
Wow! They are both industrious. May you be blessed more.👍👍👍
Kiwi farmer breaks own world record with monster wheat crop.& Subsidy Free.!!!
New Zealander, - Guinness World Record for the highest wheat yield with a crop producing 17.398 tonnes per hectare.- (one hectare is equal to 2.47 acres.- www.stuff.co.nz/business/farming/122074530/kiwi-farmer-breaks-own-world-record-with-monster-wheat-crop .. The kerrin wheat is to be milled for flour, or goes into feed for pork, chickens or cows..- .NZ - is at the forefront in developing farming techniques and technologies that could be utilised by other farming nations,
www.stuff.co.nz/business/farming/91162354/new-zealand-farmers-break-world-record-for-wheat-growing ,, ..
Are you guys having fun? That's what really matters, that, and the secure feeling of taking care of yourselves without depending so much on outside influences,
You two are so respectful of your animals. I know I hated harvesting our roosters, I kept thinking it would get easier, but it doesn’t. The result of the work is delicious meat and thanking the chickens and God for the bounty is most important.
When the skin tears when dunking in scolding water, usually means did it to long and it started to cook. I use the same plucker, learned some good techniques, thank you...
Have you tried vacuum sealing the birds? Is it too much trouble?
hi, greetings from the Philippines! awesome job dressing your meat birds. here only the chicken feathers are thrown away. we like to saute the chicken liver and gizzard in garlic, onions, vinegar, soy sauce, and tenderized with 7-up or sprite. the skin and intestines are marinated in soy sauce and lime then deep fried into delicious crackling, the chicken feet become delicious dimsum, and the bones saved for soup.
Hello, I've never commented before, but my wife and I have been watching for a LONG time. We absolutely love your channel. Your family is living our dream. We will probably never get to make our dream come true, so it's nice to live vicariously through you all. With love from South Carolina! ~ Kevin & Anna.
Thank you.
Very sad RUclips doesn't allow us to see the dispatching better. I couldn't make out exactly where the two cuts are made on the neck. My Aunt and Uncle would fix us chicken when we went to visit but they would just cut their heads off and let them run around the barn yard until they stopped flopping. The way it's done here looks a lot more human. Thanks for sharing what you could, God Bless!
You just cut at about 1" from the head.
Hey Al! Thanks for showing your process! If you put the tip of the wings behind the shoulder blade of the bird (makes a triangle of the wing), that helps keep them from poking out too...
My wife panicked when you threw away the hearts, livers and gizzards. That's out favorite part.
We will have to try them next time
@@LumnahAcres Me, not a liver fan. But as you can tell, so many people are. Gizzards and hearts! Yummmmm!!!! Again, not for everybody, but great in that broth you're making. You can also feed the innards to the pigs, or back to the chickens. They'll eat anything.
@@LumnahAcres For gods sake, did you guys grow up in NYC ? You don't know the value of liver, hearts and gizzards? Tragic to toss any of it. Please sell it or give it to me.
Gizzards are so yummy!!!
Keep the heart and liver! But I'll take the gizzards everytime they're awesome rolled in Shore mix and deep-fried!
You must have some massive freezers! Thanks for sharing the details of the process. For a person like me who doesn't know what it takes to process a chicken, it was very helpful.
One of my favorite meals is chicken livers and onions along with the hearts. A very good job guys.
mine is fried gizzards and hearts. Yum!
What do they taste like? Never had them outside of stuffing and they were very chopped lol
@@kerinicklaus564 I fry them in butter with onions, way better than beef liver and not as strong. Just don't over cook them cause then they are dry and tough. Salt and lemon pepper to taste.
@@kerinicklaus564 the hearts are quite sweet and slightly chewy, but not much, and taste like dark meat but moreso. Gizzards are chewy but with their strong dark meat flavor, they're very tasty--best crispy kitchen-fried. They're difficult to describe, never had to before. Chicken liver is very different (much better) from beef or pork, it's very creamy and sweet when made into paté. The most expensive paté is made with chicken livers.
@@mintysingularity awesome thank you so much! I'm going to need to try this
Good informative film about food processing. Thank you Lumnah's! 👍😁
What a blessing for your family! Curious as to how much the birds are and what you spent on the feed for them. Tfs. Hagd.
yeah my guess ? 1.90 $ a bird $70.00 for feed and equipment has a payback period .
best /clean/ fresh organic/ free range/ chix=$2.00- 3.00 per lb no better chix available
Search for Chicken Math by Living Traditions Homestead. They did a recent version with real numbers and averaged out to each bird.
John suscovich at farm marketing solutions has a break down of all pricing
Al, you did a good job showing people how to harvest their meat. From what you said yesterday I thought a lot more would be cut out. I can tell them how it was done 75 years ago if this wasn’t ok. Y’all have built a super nice homestead, looks great 👍
OMGosh! This video was done very well, not as bad as I thought, done with respect for the chicken and viewers. Al, you have so much knowledge, thanks especially for sharring this process. It’s a lot of work! What does your freezer look like?
Hi soaringtractor, have you seen the freezer? Is it a chest, stand up or walk in? I hope it’s not full, they have a lot more checkens coming....
I would love to see a Freezer/Pantry tour!
That bagging was so satisfying to watch you pull it out of the hot water looking all perfect!
Also, when we raise meat birds we let them get huge, but we don’t lose them to heart attacks. My theory is that they survive because I do more of a “NYC” arrangement than a “tractor” arrangement.
Buttercup has such a nice udder... She is a real asset to your plan for breeding an excellent milking herd. And the smaller chickens will make the best fryers..
Hi..... AL and Gina, thank you for sharing your video homestead chicken farmer garden 👋 bye 👋 bye 👋 👨👩👧👸👕👓🐩🐔🐓🐥🐕🐖🐈🌱🐐🏡🎥👍👍👍
Congratulations on the way you treat your animals. You put a lot of effort in making them comfortable and happy. You rekindle my faith in the human species.
Of all the homesteaders harvesting chickens your system is the best (I’m just saying.
Gary Silver Justin Rhodes has a good system as well
Anne Stanisch but he has more people helping
@@annesta7748 I prefer Al's by far. JR always has so many others helping.
It was a pleasure watching the well organized Lumnah Acres meat chicken harvesting episode. Gina and Al, your team work is an inspiration to us all. Health and happiness to your family!
Turkeys are thinking, “darn just when we had the whole place to ourselves!”
There chickens
I love your thorough approach and cleanliness!❤️
I'd have saved the gizzards, hearts and livers as they are VERY good eating. Or you could have gotten a friend to help with the process and they'd get those parts if you don't like them. All in all a well orchestrated process and you did it quickly and efficiently! WELL DONE!
You two are so multi talented. My grandparents raised chickens for eggs and meat. My mom used to tell me funny stories about those days. I grew up with the supermarket and Micky ds (McDonalds) so I never owned a chicken.But watching videos like yours kind of brings be back to my roots.interesting stuff. Sometimes watching with just one eye open the other eye peeking when the harvesting is going on.
Well done guys, a grim task covered with just enough details that it wasn't too horrible to watch. Looks like they didn't suffer too much either.
They get to live a great life with one bad day. And they don’t even know it’s coming.
@@MadamePopova oh, the sanctimonious virtue signaling...
So nauseating....
@@MadamePopova so much bullsh...how anyone like you could know the difference between a good day and a bad day for any animal!!! please, learn a bit more about the life of meat birds, learn a bit more about the real "good way and bad way" to raise them and after you do some research and studying then you can speak!!! because if you think Justin Rhodes knows it all, then you are showing just how biased and with poor criteria you are. Read a bit more woman, study a bit more before continuing to make a fool of yourself and your opinions.
@@MadamePopova NOT TRUE!!! THEY ARE MEAT BIRDS THEY ARENT BRED TO WANT TO ROAM. THEY ARE BRED TO WANT TO EAT EAT EAT EAT 27-7 U CLD GIVE THEM A 10 BY 10 ACRE PASTURE AND IF THEY ONLY HAVE TO WALK 12 INCHES TO EAT ALL DAY THAT'S AS FAR AS THEY WILL GO. AS LONG AS THEY HAVE FOOD TO EAT CONSTANTLY (WHICH THEY DO) AND DONT SPEND THEIR LIFE IN A 3×3 FT METAL CAGE I THINK THEY ARE DOING WELL. WHY AM I SCREAMING AT THIS IDIOT???
@@ancimargarita2763 and @Mme Popova I quit watching Justine Rhodes- to much self advertisement- but when I watched him, he kept the pigs in a small area. Their feet never touched dirt, only straw. I don't know if he is doing it different now or not.
God bless u and your family brother. your a huge blessing to us too love your channel. keep up the great videos!!
Well presented. Know you are a fine man Al by the way you take care to have everything organized. Not a task one looks forward to. Yet done humanly. Well done.
A Humane and respectful harvest 👍 you guys are a great role model to the future people of being Able to grow your own meat and doing it with such kindness and respect towards the animal right until the end we need more people like you guys in this world ❤️
My mom said she feeds all the innards and stuff you wanted to get rid of to the pigs. They get a meal and you get rid of it.
I noticed that you guys have all the latest farm gadgets and gizmos. Now, that's the way to do it. What a fantastic setup!
Even though some were smaller due to age, your harvest was successful. Hugs and Love. God Bless
We pick up free small used icing buckets from local bake shops and fill with water and freeze. The ice lasts longer in the cold water bath. Really cuts down on amount of ice needed. We also were given a really small chest freezer we use for our cold water bath. Works great. Thanks for your videos!!
One could also use a few gallon or quart zipper plastic bags... but good idea on the larger chunks of ice... probably lasts a tad longer. Very professional assembly line they have. Well done!
I always wondered exactly how chickens were processed. My dad did our chickens & rabbits & I never saw the whole process, except for plucking, because us kids did that job. Do you have a paying job or do you make a living just from farming?
Al, Thank you for the great video. What size plucker and cones are you using?
Do you ever keep any internal organs? I love chicken hearts, gizzards and livers. Much more efficient than chicken prep on the farm 60 years ago. Great video.
Well done Al & Gina. Everything so clean and tidy. I love your set up in your outdoor kitchen. It is so nice to have the hot and cold running water out there to clean up and sanitize everything as well as for use other times. Do you do canning out there also ? Have a Blessed day.
This is One of the Realities of Farming.
You right, humans nature.......
I like the hard work you do with your family. Hats off
When I lived in Wisconsin back in the 40's I drove Ernie Housen to the faird where he demonstrated his chicken plucking skills.. I think his record was around 4 seconds.
That is wonderful! What a pleasure that must have been for you. Blessings!
Flair and Lumnah are my favorite RUclips channels
I made it through the whole video and strangely thinking about all my chicken recipe's what is wrong with me lol Good job Al thanks for a very educational video! I would rather have a chicken raised like this than one pumped up with hormones any day! Gina your a milking, raising, growing farm boss babe!!! Go Gina Go Gina go go go Gina lol's
Love watching your lovely family on this lovely & educational channel
In my younger days, I chopped the head of hundreds of chooks.
But now in my old age days, I feel sorry for them :(
Shalom! Huband and wife Lumnah Acres, you all are awesome. Organized, clean, fun and team work makes the dream work. Thank you so much for sharing. Blessings to you all! What knife are you using for for the kill and what knife for dressing the meat?
impressive process for just the two of you, very orderly.
I couldn't I just couldn't😭😭😭I love my chickens and ducks tooooo much😍😍😍😍
Al
Keeping this real and safe is the main goal..
Keeping the animals happy is the way of life..
I give you and family the honor and glory...
Marcel John Vezina
I think Pluto, Tanner, and Figaro would love bird harvesting day! I'd save the innards, freezing them like the whole birds. Over some time I'd give the dogs and cat the thawed innards as a treat.
Hearts and gizzards are some of the best meat.
And livers too. Yummy!!
When I was very young us kids argued at the diner table who got what was a big disagreement on gizzard maybe if we had 2 chickens two gizzard and two hearts so the fit child got a leg all was good can't get away from the gizzard 68 yrs later
Wil Havtawaite we processed 10 chickens this past weekend and my 9 year old daughter ate 6 of the hearts and wanted more.
Was just going to say this too!! Chicken heart skewers are the best!
Hi so well done clean not cruel ,you to people are very good so nice to see,take care god bless. terry australia.
I think a better name for this video, would of been "Goodbye Chickens, Hello Dinner"
Hello from Italy, you right, I can't watch all the video I know the chickens is meat birds but I just still feel sorry for them...
Thank you for sharing, but not seeing them be put down. I am glad to see you process them. And that's so great for your family.
Can you tell us what the approx cost ratio is. Example: Cost of bird when purchased, Cost of feed from start to finish, approx water cost (feeding & harvesting), heat lamp cost, etc. Basically, what is the average cost per pound. Yes I get that you know exactly what goes into the bird & how it lived it's life.
And the price of the equipment?
Thank you very much for taking the time to make this video! I'm sure I am not the only one that asked this question in silence to themself. You harvest 153 lbs of chicken. Besides the labor, what did it cost you to buy and raise them? I understand that your family knows exactly what the birds eat and how they were treaded etc. and we cannot put a price on this but in the end, it still would make sense to know how much that lbs of chicken is costing you!
ya need a hook to hold the water over the plucker. it's gonna get old constantly bending over and picking the hose up off the ground ?
I've seen a couple others use puckers where the hose connects to the machine so you don't have to touch the hose. Flip the switch & turn the water on. Pretty sweet machines
Al and Gina I am 5 weeks away with my Cornish cross from harvest and I hope me and my wife can complete the process as well as you did. Thanks for all the advice and knowledge.
I really appreciate that you include this in your video sequence each time you harvest. I'm learning something new each time and gaining confidence that maybe I could do this! I have taken deer and many different kinds of animals and birds and "processed" them from shot to the table but I am afraid that I would wimp out when it came time to dispatch meat birds I raised 🤷🏻♀️🤦🏻♀️ makes no sense, I know! I can step out my door and shoot a grouse but I'm too sentimental to kill a bird I raised! I'm going to keep watching you and you are bolstering me to give it a try!
You make a great team. You both have a strong work ethic and are an inspiration.
Sorry I'm late, today I learn. Thanks for taking the time to teach me.
That went fast! Your chickens all look so healthy too! Can’t wait to see Pluto’s grooming, she looks adorable all fluffy, but I’m sure a haircut feels nice for her too! Stay blessed Lumnah’s
Your transport crates were looking a little heavy and that's a good thing!
Yep that is :3
Have you ever tried a little dish detergent in the scalder to help get the pin feathers
Chicken harvesting not my favorite, but I’ll watch for a while
he won't show anything gross.
holly slaughter same
travin
I understand however, I’m a vegetarian
Can't imagine it being anyone's fav.. just one of those realities of nature. I'd sure rather be a farm animal on a family farm like these modern homesteaders than in some factory where they never see the sun.
I think it's important to respect our food animals .. and this family clearly does. 😊
@@hollyslaughter5505 this really isn't the channel for vegetarians, unfortunately.
The best video about harvesting chicken..on point..👍🏻👍🏻
Thanks for the coopsnmore resource! We've got meat birds again this year- should be ready in about 2 weeks and the cone method you use looks great. Also liked those poultry bags... Anyways, used your link and appreciate the recommendation! Love to support a fellow YT family. :)
Why hide the actual slaughter process, if you are going to harvest meat birds it has to be done. Don't
sugar coat the realism.
@@bobfrost8839 He has shown the whole process in past videos
I get the pressure to hide it without warnings but it is rather amusing how society has gotten.. No issue seeing people blown to bits in a movie or TV show without warning but prepare an animal to eat and we need all sorts of warnings.. Fake or real they both look real and have same visual effect.. Sad day when the average person is more diatribes seeing an animal killed abused vs a person.. But that is where many /most people are at. Happy to benefit from it but do not show me it and I will protest against it as I eat my hamburger or chicken nuggets.. We wont even touch how people see fishing as not killing animals somehow LOL.
Sexy
Why not save the liver,heart and gizzard. I'm sure someone would appreciate them.
Oh kalaa wow, soooo nice rhanks for sharing. Il try to do it also to my broiler chickens.... Greatings from the Philippines...