On-Farm Poultry Processing
Self-paced course in the safe and sanitary slaughter and butchering of poultry, from set-up to packagingEnroll in Course
This self-paced course is designed to help farmers safely and skillfully process chickens, turkeys, ducks, or gamebirds in an uninspected on-farm slaughter facility. In NYS, this means slaughtering <1000 birds/year on your farm. Through very detailed videos, images, and text, we demonstrate and explain best practice for each step of the process from crating the birds through storing the finished product. Students completing the course and scoring >80% on each quiz will earn a course completion certificate.
NOTE: If you have been told by your insurance provider that you need to take a hands-on poultry processing training before they will cover that aspect of your operation, ask them if a certificate from this course will suffice, as there are few to no hands-on trainings in poultry processing available in NYS.
This course is appropriate for all levels. It is intended for producers just getting started with on-farm poultry processing, but even those who have been processing poultry for years will likely learn new techniques and ideas for improving the safety of the meat they sell.
You will have access to the materials for one year from the purchase date of the course.
Lynn Bliven is the Agriculture & Natural Resource Issue Leader for Cornell Cooperative Extension in Allegany County, NY. She began her career in 4-H and currently works in Agricultural Economic Development, specializing in beginning farmer outreach, local food systems and livestock production. Lynn and husband Shawn operate a 52 acre farm in Rushford, NY raising grass-fed beef, lamb and poultry.