Document Type
Circular
Type
text
Format
application/pdf
Keywords
poultry, poultry phases, market, agriculture department, agriculture economics department
Publication Date
1-1924
Publisher
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Circular No.
189
Pages
11
Description
We are assuming that you have been fattening the birds from 7 to 21 days according to age and condition, and that they are now ready to be killed for market or home use. The markets will no longer take poultry that has been killed by cutting off the head with an ax, scalded to remove the feathers, and then drawn because it was not left without feed before killing. A market report says “In no case should poultry be scalded.” Wet picked poultry is not wanted in most markets and will not sell for what it is really worth.
Language
en
Recommended Citation
Sutter, Clara M., "Phases of Poultry Work: Killing for Market" (1924). SDSU Extension Circulars. 188.
https://openprairie.sdstate.edu/extension_circ/188