Super embarrassing story for ya  

(I’m blushing right now)  

And, I can’t believe I’m gonna tell this.  

Let’s call it “My First Chicken Butchering Day DISASTER”.  

Well, because that’s what it was.  

A disaster.  

And many folks that I talk to about their first butchering experience share the same sentiment.  

It flat out stinks.  

And, yes, it stinks literally and figuratively.  

Allow me to jump to the pit of my despair, that very first day.  

At some point I tried to pull the guts out through the shoulder bones.  

Some of you are laughing, cuz that’s ridiculous.  

Others are you are saying, “so what?”  

Well, I was trying to pull the guts out of the opposite end of the chicken!  

And, the end where the shoulder bones are. I have like a 1-2” opening at best.  

I remember being so flustered and thinking, man my chickens must be sooooo skinny.  

And, they were skinny (but that’s a whole other story).  

Anyway(s), It was hot.  

The water didn’t heat right (you need water heated right to get the feathers off properly)  

I didn’t have all the equipment laid out at first.  

I didn’t know how to take breaks for water/food or care for the children with guts on my hands.  

And, the long list of failures goes on, I can’t even remember them it was such a nightmare.  

I think my mind has blocked it from memory to save myself pity.  

Listen, I even did ALL the “right” stuff.  

I watched Joel Salatin process a chicken like a whirlwind.  

I watched this crazy peaceful chicken butchering.  

Hey, I even went and had a farmer show me how to do it.  

No like, the farmer forgot I was coming. Then, when I showed up, he just grabbed some random chicken, heated up some water with a plug-in burner in the shop to pluck this thing. Once he was teaching me how to do the deeds, I couldn’t pay attention because I was still thinking about heating water up on a skillet to do a scald.  

Oh, and he was sharing top nightmare butchering stories as we went.  

Like that time a guest came to butcher and right after the chicken was killed upside down in the killing cone, the bird shot up an enormous holy chicken squat. The man looked up with amazement and curiosity, mouth open. And…. I don’t think I have to finish that story.  

So, those are the only two things I got out of that “workshop”. Granted my free lesson was totally worth it just for the shock factor. Forget the processing lesson.

Anyways I ended up processing THREE chickens my first day. THREE. And, it took like SIX hours. 

THIS DOESN’T HAVE TO HAPPEN TO YOU! 

Now, let’s go to the other end of the spectrum… The peaceable (dare I say delightful) 1st time experience. With my help, this is how your experience will be. Let’s take my friend Jason from Sow the Land. He and his wife were just getting connected to their food and they wanted to learn the art of butchering. So, instead of just piecing stuff together from the internet, they took a comprehensive (hands on) workshop some from real pro’s (Primal Pastures). THEN, the craziest (or not so craziest) thing happened. A few years later they went to process their own birds for the VERY first time and….. …… ……… ………… All went smoothly. I’d like to be your “Primal Pastures” so to speak. Let me be the real pro that walks you through this step by step. No, better yet. Let me be that food growing (expert) Uncle you wish you had. Hey, you can even call me Uncle Justin if you wish ;) I’ve taught thousands of people how to humanely harvest their chickens in the quickest and easiest way possible. Now, I’m making it possible to teach even more folks with my hands on workshop and my online master class. And, I’m taking it a bit further too.  

1. Getting Prepared > How to sharpen your knives (a sharp knife is a humane knife). > Equipment options for all budgets ($0 options to top of the line equipment). > How to set up for your work stations to maximize efficiency and flow.  

2. The Process > How to perform a quick and humane kill. > How to efficiently scald to make plucking much easier. > How to thoroughly pluck for a showcase bird. > How to eviscerate while saving any or all of the innards. > How to properly chill, bag and store to preserve your precious harvest.  

3. Clean up > How to make beneficial use of “waste” from the leftovers. > How to turn blood into a miracle garden fertilizer ( I can attest) > How to preserve innards for nutrient rich animal feed for later use. > Learn several different uses for feather “waste”.  

Masterclass Offer Ends July 26th at 10:00pm EST

Here’s what I’m offering: