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Learn the practical skills needed to confidently and responsibly process poultry for your own table. In this hands-on, on-farm class, we’ll walk through the entire process of taking a live duck from the pasture to a clean, packaged bird ready for the freezer.
Rather than simply watching a demonstration, participants will have the opportunity to learn by doing as we work through each stage together. We’ll discuss humane handling and dispatch, scalding and plucking, evisceration, cleaning, chilling, and preparing the finished bird for storage.
How to safely handle and prepare a bird for processing
Humane dispatch techniques
Proper scalding temperatures and techniques
How to pluck and clean a duck
Step-by-step evisceration
How to identify and save usable organs
Proper chilling, packaging, and freezer preparation
Practical tips for setting up an efficient small-scale processing station at home
This class is designed for beginners with little or no poultry-processing experience as well as homesteaders who want more confidence processing their own birds.
Because this is a true hands-on farm experience, participants should come prepared to work with live animals, raw poultry, blood, and the realities of harvesting an animal for food.
Leave with practical knowledge, firsthand experience, and the confidence to begin processing poultry on your own homestead.
Saturday, September 12 from 10am-12pm inRepublic, MO (farm address will be sent after registration) Each person attending must register and may choose the option to take home a processed duck or not. Email hello@thelarklife.com with any questions.
Learn the practical skills needed to confidently and responsibly process poultry for your own table. In this hands-on, on-farm class, we’ll walk through the entire process of taking a live duck from the pasture to a clean, packaged bird ready for the freezer.
Rather than simply watching a demonstration, participants will have the opportunity to learn by doing as we work through each stage together. We’ll discuss humane handling and dispatch, scalding and plucking, evisceration, cleaning, chilling, and preparing the finished bird for storage.
How to safely handle and prepare a bird for processing
Humane dispatch techniques
Proper scalding temperatures and techniques
How to pluck and clean a duck
Step-by-step evisceration
How to identify and save usable organs
Proper chilling, packaging, and freezer preparation
Practical tips for setting up an efficient small-scale processing station at home
This class is designed for beginners with little or no poultry-processing experience as well as homesteaders who want more confidence processing their own birds.
Because this is a true hands-on farm experience, participants should come prepared to work with live animals, raw poultry, blood, and the realities of harvesting an animal for food.
Leave with practical knowledge, firsthand experience, and the confidence to begin processing poultry on your own homestead.
Saturday, September 12 from 10am-12pm inRepublic, MO (farm address will be sent after registration) Each person attending must register and may choose the option to take home a processed duck or not. Email hello@thelarklife.com with any questions.