November 19, 2016 –
Students will learn the skill of humanely processing heritage breed turkeys and take one home for Thanksgiving dinner. Using our leading edge small-scale processing equipment, you will learn how to slaughter, scald, pluck and eviscerate turkeys as well as identify parts that are edible and marketable and how to harvest and package the neck, liver, heart, gizzard and feet. We are inspected by the NCDA and will discuss sanitation and illustrate safe, sanitary on-farm processing, packaging and storage procedures for poultry. We are animal welfare certified through the Sustainable Poultry Network; therefore students will practice procedures that minimize stress and discomfort for the birds. On-farm poultry processing is legal in North Carolina and the products can be sold to grocery stores and restaurants or at farmer’s markets. You can legally process up to 1,000 or 20,000 birds for sale per year depending on your operation. Come learn how to better feed your family with home-grown meat or add a lucrative enterprise to your farm!