Pastured Broilers Session 17 Processing Logistics Part 1
May 5, 2026
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6:29Now PlayingPastured Broilers Session 17 Processing Logistics Part 1
YouTube Description
as posted by the channelUnlock the secrets to ethical and efficient on-farm poultry processing!
Join visionary farmer Joel Salatin as he walks you through the respectful and practical steps for processing chickens on a small scale. From treating the animals with "respect and sacredness" to the specifics of the kill cone, proper bleed-out technique, and the critical scalding process, this session (17 - Processing Logistics Part 1) provides an unvarnished look at turning your pasture-raised birds into market-ready product. Joel shares the small details that make a massive difference in quality and respect for the animal.
Key Takeaways:
- Maintain a gentle, quiet environment, embracing the Temple Grandin idea of gentleness.
- Slit the throat close to the head on the edge of the neck to hit the jugular, avoiding the windpipe.
- The scalder ideally should be a rotary type at 145 degrees for about a minute, with continuous movement.
- Add soap to the scalding water to break water tension and improve water penetration of the feather follicle.
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