Bucklist item #12 - CHECK

Mid morning we drove to Farm Fed to pick up our meat.

And to continue the analogy of the exam grades - we got an A+ . We took 99 birds to the processing facility and we picked up 99 birds! Cam and I were so pleasantly shocked - we hadn't dreamed of a 100% success rate.

We signed the paperwork, paid the bill for processing and rushed home to get all these in the fridge and freezers.

I began the big task of breaking down the meat in to the custom orders of each of our customers and Cam bbq'd us up some thighs.

I weighed and priced each whole bird while Cam helped label. We quickly realized how we were short on fridge and freezer space. Cam began calling our customers and encouraged them to come as soon as possible. Cam went to pick the kids up from school and got the playground mom's that had ordered to come by asap and pick up their orders.

It was a frantic afternoon and the beautiful invoices that I had designed and hoped to distribute to each customer didn't happen. They had to be emailed out afterwards. Its a tricky life being an accountant and a farmer, I tell ya!

The birds were delightfully huge - bigger than we expected.

After sampling our first tastes of Cam's bbq'd masterpiece we noticed:

The meat did not shrink up when cooked because it wasn't soaked in water after processing (as water cooled meat is).

 

The meat is dense and loaded in flavor because the chickens were fed healthy grains with no horomones.

The skin wasn't loaded in fat because the chickens were given plenty of space to move and roam in the coop and they weren't force fed for rapid growth. This reduction in fat prevented bbq flare up.

Overall - DELICIOUS - and worth every ounce of effort.  We can't wait to do this again......