If It Were Any Fresher, You'd Have to Slap It
Karen butchers chickens the day before the farmers' market, meaning that the broilers you buy from us have been on ice for no more than a day. Compare this to supermarket chicken, where sell-by dates are about ten days out from the date of butchering.
Also, our broilers are lovingly handled and kept on ice the whole time. No middlemen, no half-trained help. That's what small businesses and buying locally are all about.
And it doesn't hurt that they're the best-tasting broilers in the world, or that we raise them with respect.
Thought you'd like to know.
I’d still love to hear about your Karen’s butchering techniques… in a previous post you said she was a whiz at it. What does she do to make the process so efficient?
This enquiring mind would like to know because I have about 15 broilers to process in two weeks, and will be raising more in summer.
I too would like to know karens butchering secrets.