Processing Meat Birds on Our Homestead

It’s always a tragic day around our homestead when it’s time to process our meat birds, or any farm animal for that matter.

I’ve been dragging my feet on processing our Buff Orpington, heritage meat birds since the first week of February, I’m sensitive and I’d much rather avoid it as long as possible. I’ll be honest I think it’s a bit of anxiety that leads me to avoid it for so long.

I don’t really know anyone who really enjoys the processing of animals on their homestead, but if you or your family eats meat, there isn’t a way around it.

We Only Raise Heritage Meat Birds

First let’s begin with why we only raise heritage meat birds on our homestead. We do not support the consumption of genetically modified versions of meat birds. When we found out our primary chicken meat source found in the grocery store in America is from birds that are unable to reproduce on their own we decided that type of meat bird would never be raised on our homestead.

Instead of a short turn around time, we opted for a longer time raising the heritage chickens that can naturally reproduce on their own to keep a continual supply of chicken meat if we desire.

I’ve heard the argument that a meat specific bird is likely to produce more than 3 times the amount of meat than a heritage dual purpose chicken. I’ve also heard that if you do not process them in time they can break their legs from the mere weight of their bodies. This to me isn’t natural or healthy farming. To each their own.

Cornish rock birds raised as broilers will be ready in 6-10 weeks. You can keep them longer for a bigger roasting bird, but past 12 weeks they often develop health issues.

I think our American greed with more is better is what led us to an unhealthy meat bird as our primary chicken source. I’m always blown away by the size of the chicken breasts in the grocery store in comparison to free ranged heritage chicken breasts.

“Rangers” and “Roasters” will be ready to butcher at 11-16 weeks whereas heritage breeds may take 6 months or more to reach full growth.

Some would argue that the heritage breed is less cost efficient than a meat bird.

Each homesteader has their own desires for how things operate on their homestead that’s the beauty in freedom, for us spending more on feed, waiting longer for our meat birds to be ready is more valuable to us than buying science made chicken breeds.

The beginning of February was our 6 month mark with our 7 Heritage Breed Chickens, this go around we chose to raise Buff Orpington Chickens. We raised them from tiny chicks beginning back in September. The cutest little fluffy chicks, and a fast feathering breed at that!

An absolutely adorable, funny chicken breed that is used for dual purpose both meat and eggs. We only raise a little more than a handful at a time. We do not try to raise as many chickens as possible to get the most meat possible, but rather to teach the kids where their meat comes from, and avoid store bought meat at all costs, eating only what we think we will consume.

Murdering Day or Processing Day

Seriously I realize I am a bit dramatic and sarcastic, but I am sensitive and I adore all of our animals. However God gave us animals to eat if we so choose to. So here we are, I’ve been dreading this day for all of February ignoring the fact that I’d approached my time for processing.

What happens though with each cycle of raising any meat animal I grow attached, and with the chickens I usually convince myself that I need to keep just a few. This time would include Travis, we thought she was a rooster, turns out she isn’t, so Travis she will remain, and two others that I couldn’t bear with parting with.

After 6 months of caring and raising our Buff Orpington Heritage Breed Chickens for meat, it’s time to in fact process them into meat.

I have killed a handful of meat birds but it seriously upsets me for days after I can’t stop obsessing about it, so my sweet husband has taken that job on for me. I will process the meat, but I will not partake in the murder.

How we choose to kill our meat birds

Another topic that can be a bit offensive, or disgusting, or just part of life if you choose to eat meat, is how to kill your meat birds.

I have never been a fan of a common way to kill chickens, which consists of slitting their throats and letting them bleed out. This to me seems slow, and painful.

Instead on our homestead we choose a quick one chop stop, and that’s that. No prolonged draining of blood while the chicken is alive, no shooting it, just a simple chopping off of the head, it is instant.

All joking aside about murder, after 6 years I’ve never once gotten used to the idea of killing an animal. It makes me sick to my stomach, sometimes I shed a few tears, but I am grateful. I am grateful for the clean, healthy, meat that we are feeding to our family and friends.

However, I hate the part of killing the animal, and I don’t know if I will ever get used to it.

There are so many different ways that people choose to process their meat birds, but this explanation about sums up how we process our meat chickens aside from the throat slitting.

It only takes me about 15-30 minutes per bird, with each processing I find I am getting a little faster.

Raising your own meat birds is a bit tragic if you are a sensitive soul like myself, but it’s also rewarding. To know that you started something from beginning to end, your meat is free of antibiotics, and truly lived a wonderful life.

It feels really great to set the table with something you raised, cared for and know was treated well and humanely all of it’s life.

I think it’s important that we get back to our roots, and realize if we choose to eat meat how and where it is raised. We have become so detached from the process of farming we’ve lost respect for the animals and what they provide for us.

Tell me, do you raise meat birds on your homestead or farm? What is the hardest part about it, and what is the most rewarding?

Happy Homesteading!

Danielle