Here at Ridgedale, we operate Europe’s cheapest approved slaughter facility. Today is the first slaughter of the year, and we’re going to try something new; weight-categorising the birds into five categories in the chiller in order to facilitate easeful packing. Tune in to learn the optimal way to eviscerate a chicken.
In today’s video;
- 0:33 A look around the facility
- 2:08 The evisceration process
- 7:00 Another look around
- 7:49 Post-slaughter clean-down
- 9:07 A look in the chiller
Are you considering building your own on-farm slaughtery? Or maybe you have one already?
Join the conversation in the comments below. Thousands of people come here to learn, so please share if you have knowledge or experience that might benefit others.
Important: Share your thoughts and ideas directly in the comments. Links to other posts, videos, etc. will be removed.
Best,
Richard
