Meat Bird Masterclass, April 26th Workshop
- Hands on experience
- Learn the ins & outs of raising & processing meat birds for your family or business
- How to part out a whole bird
- Brooder and tractor tips
- Take home ready to cook bird
- Registration is PER PERSON
- Please read entire description
Registration is PER PERSON.
Workshop date: April 26, 2025 beginning at 9:00 am
Our workshops typically last 5-6 hours depending on individual skill levels and questions.
Welcome to our Meat Bird Masterclass, where you'll learn how to raise a chick to butcher weight with confidence and skill.
This is not just a chicken processing workshop. You will learn the skills it takes to successfully raise a year's worth of meat on pasture for your family.
Join us for an exciting journey as we guide you through the entire process, from raising those fluffy chicks to expertly processing, parting out, packaging, storing AND preparing your delicious chicken.
In this hands-on class, you'll learn not just one, not two, but THREE different ways to process a meat bird like a seasoned pro.
Whether you're a backyard enthusiast or aspiring farmer, we've got valuable tips and insights to help you get the most out of raising meat birds for your family or business.
Plus, we share poultry business tips we've learned to make our poultry enterprise successful.
Say goodbye to store-bought chicken and hello to farm-fresh flavor!
Register now and never rely on the grocery store for your chicken again.
The "Register Now" button will take you to the registration form.
At the end of the registration form, there will be a link to remit payment.
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What you will learn:
- Best hatcheries to purchase your meat birds
- Different ways to set up your brooder
- Feed options and rations
- The best age and weight to process chickens
- How to set up tractors for different locations and terrains
- Size dimension suggestions for brooder and tractors
- Equipment needed for brooding and pasturing
- How to decrease your costs
- Tips for keeping predators away
- Best ways to cook whole birds and other parts
- and more!
Skills you will gain:
- How to properly use processing equipment and where to get
- How to humanely exsanguinate
- The anatomy of a meat chicken
- How to efficiently eviscerate
- How to part out a whole bird into different cuts
- How to raise meat birds from chick to butcher weight
- How to package & store whole birds
And leave with your very own pasture raised whole chicken!
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IMPORTANT NOTES:
- You must be 18 years or older to participate in the workshop.
- Closed toed shoes are required.
- Absolutely NO pets.
- We encourage you to bring your own apron.
- You will be required to sign a waiver before participating.
- We have livestock guardian dogs on the property who will be present during the workshop.
- Once available spots are filled, we will begin a waitlist.
- Workshop is held outdoors under a tent, rain or shine.
- Be prepared to stand for longer periods of time and walking on uneven ground.
- Payment is refundable until 48 hours prior to workshop.
- Once payment has been accepted, we will send you the registration form.
Heads up! The hands-on part involves live animals, dead ones, and some messy stuff like blood and guts.
If you've got specific needs, contact us before signing up so we can discuss our ability to meet those needs.
If you're already a pro at raising meat birds, but want to gain the skills for processing, click here for our chicken processing workshop (no classes available at this time).
