Local farmers, butcher shops, or mobile poultry processing units can butcher your chickens professionally and humanely for you.
Finding someone to butcher your chickens can be challenging. Many backyard chicken owners raise birds for eggs or meat but don’t want to handle processing themselves. This guide covers all options for getting chickens butchered professionally.
Local Butchers for Home Use
For small batches of chickens (1-20 birds), local butchers or poultry processors are the best option. These include:
- Small family-run butcher shops
- Amish/Mennonite processors
- Farmers who process on the side
Check local Facebook groups or ask at feed stores to find these services. As noted in our article on how to process your own chickens, most small processors charge $3-$6 per bird.
What to Ask Local Butchers
- Minimum number of birds required
- Packaging options (whole, cut-up, etc.)
- If they’ll process older laying hens
- Drop-off/pickup procedures
State-Inspected Processing Facilities
For those wanting to sell chicken meat, state-inspected facilities are required. These have inspectors on-site during processing.
| Facility Type | Sale Locations | Inspection Level |
|---|---|---|
| State-Inspected | Within state only | State inspector present |
| USDA-Inspected | Nationwide sales | Federal inspector present |
According to Pleasant Grove Homestead, these facilities often book months in advance and may have minimum order requirements (typically 25+ birds).
USDA-Approved Processors
For commercial sales across state lines, USDA facilities are required. The USDA website maintains a directory of approved plants. However, most large facilities don’t accept small batches from individual growers.
Key Considerations for Commercial Processing
- Book processing dates when chicks arrive
- Understand packaging requirements
- Check if they accept non-Cornish Cross breeds
- Ask about additional cuts (boneless, ground, etc.)
DIY Chicken Processing
For those considering home processing, our guide on how to process chickens at home covers equipment needs and techniques. Many find it more humane and cost-effective to process their own birds.
Basic Equipment Needed
- Killing cones
- Scalder (155°F water)
- Plucker or hand-plucking
- Processing table
- Sharp knives
Special Considerations
Processing Different Bird Types
Most facilities prefer Cornish Cross broilers. Older laying hens and heritage breeds often require special arrangements due to tougher meat.
Seasonal Availability
Many processors only operate May-October. Plan accordingly if raising fall/winter batches.
Transportation Requirements
Birds should be transported in clean crates with proper ventilation. Avoid feeding 8-12 hours before processing to reduce gut contents.