Poultry Processing

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Logan Higger of Sowbelly Butchery and Jacki Martinez Perkins, MOFGA’s Dairy & Livestock Specialist, will lead this workshop about processing chickens at home or on your small farm.

In this workshop you will be guided through a safe and humane process for turning live birds into oven-ready roasters. We will have small-scale processing equipment (plucker, cones, scalder, etc) to use to process a batch of organically raised broilers together. We’ll discuss poultry management, equipment options and food safety best practices. You can process a few birds yourself from start to end and Logan will end the class with instruction on cutting up whole birds.

Please bring an apron and a willingness to learn! Each participant will take home an organic bird.


Scholarships available; apply here.

Questions? Email [email protected]

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