The brooders are full for the last week with broilers. Tuesday’s shipment starts the countdown to the final butcher day – Halloween. This has been a great season for broilers. Biggest change this year was through the hatchery. We have become a steady enough customer that we can get more frequent deliveries but still qualify for bulk pricing. This turned out to be a really nice change in that the batch size is smaller so we can process at a consistent weight. In the past we would butcher a batch of chickens over several weeks, yielding very large and very small birds. Now, when the birds are ready we can process them all at once.
We have found that folks want small whole birds and large boneless skinless breasts. So the downside is that we have had less big birds to part out. We still have some variation and the largest still go to parts.
Another change was adding halved and spatchcocked chickens to the offering. Processing these birds in this way helps out smaller families and the grill masters. We plan on keeping these cuts on the product list as they have worked out well.
And now for the big question- when are we going to have a ‘farm fresh’ day???? These are days where you can get chickens that we butcher in the morning and you can take home and cut up, stockpile, or cook that night. Not sure this day will be…however, we will have at least two before the end of season!
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