With hot water for scalding, ice water for chilling and a sharp knife, poultry can be processed at home for dressed poultry shows or home consumption. This publication discusses facilities and equipment, New York dressing, evisceration, chilling, packing and skinning. (12 pages.)
More choices in Livestock & Poultry
The Teacher Toolkit for the Poultry Evaluation is a bundle designed to provide a Poultry Evaluation CDE team with the curriculum resources they need to be successful.
This course provides accreditation for poultry producers in nuisance odor prevention. Topics include methods for reducing odors, tips for land application of litter, and state-mandated odor control plans.
This course is for beginners that want to learn more about raising sheep and goats. Texas A&M AgriLife Extension specialists use videos to guide you through the first steps to get your production going.
This course is designed for youth and collegiate horse judging team members, their coaches, and anyone interested in learning more about horse judging. Learning objectives include understanding the rules for each class, applying the judging guidelines to each class, and learning to articulate placings during oral reasons.
This course aims to help beef cattle producers protect Texas waterways from contamination that is linked with the production of livestock. These contaminations may also pose a health risk to Texas citizens.