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Advantages and cost analysis of on-farm chicken processing
MP3•Episode home
Manage episode 198312798 series 133339
Content provided by Mike Badger. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike Badger or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
On-farm chicken and turkey processing holds a special place in my heart. It paid the mortgage. It introduced us to great people with great farms. It created speaking opportunities. Perhaps, most importantly, on-farm chicken butchering has been demystified and I think it's one of the keys to unlocking a self sufficient life. In this episode, I share some reasons to process on-farm, talk through why I believe the scalder is the single most important purchase you should make, and provide some cost analysis to owning and operating your own processing equipment. Pastured Poultry Headlines and News I take a few moments to share some recent events:
…
continue reading
- The APPPA Professional Pastured Poultry Producers Conference in Fayetteville, Arkansas, wrapped up in January 2018. Listen to Spence and I on the Fighting Farmer for some discussion. Figure out a way to attend this great farmer-to-farmer event in 2019.
- Mike Badger edited and published the Third Edition of Pastured Poultry Feeding and Management by Jeff Mattocks in 2017. The book has approximately 20% more content and more than 37 feed rations for all types of poultry, including heritage poultry.
- The Fighting Farmer podcast with Terrell Spencer will soon have its own show feed. Stay tuned for details.
- Control of the final product.
- Pay yourself for the processing and recapture the drive time to the processor.
- Access markets not available with customer slaughter.
- Flexible timing and scheduling of processing day.
- Yearly Equipment Cost = Equip Cost / # Years to depreciate cost
- Equipment Cost per Chicken = Yearly Equipment Cost / Birds per Year
- Processing Hours = Batch size / Birds per Hour per Person
- Packing Hours = Batch size / Birds bagged per Hour per Person
- Total Labor Per Chicken = (Processing Hours + Packing Hours) / Batch Size
126 episodes
MP3•Episode home
Manage episode 198312798 series 133339
Content provided by Mike Badger. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike Badger or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
On-farm chicken and turkey processing holds a special place in my heart. It paid the mortgage. It introduced us to great people with great farms. It created speaking opportunities. Perhaps, most importantly, on-farm chicken butchering has been demystified and I think it's one of the keys to unlocking a self sufficient life. In this episode, I share some reasons to process on-farm, talk through why I believe the scalder is the single most important purchase you should make, and provide some cost analysis to owning and operating your own processing equipment. Pastured Poultry Headlines and News I take a few moments to share some recent events:
…
continue reading
- The APPPA Professional Pastured Poultry Producers Conference in Fayetteville, Arkansas, wrapped up in January 2018. Listen to Spence and I on the Fighting Farmer for some discussion. Figure out a way to attend this great farmer-to-farmer event in 2019.
- Mike Badger edited and published the Third Edition of Pastured Poultry Feeding and Management by Jeff Mattocks in 2017. The book has approximately 20% more content and more than 37 feed rations for all types of poultry, including heritage poultry.
- The Fighting Farmer podcast with Terrell Spencer will soon have its own show feed. Stay tuned for details.
- Control of the final product.
- Pay yourself for the processing and recapture the drive time to the processor.
- Access markets not available with customer slaughter.
- Flexible timing and scheduling of processing day.
- Yearly Equipment Cost = Equip Cost / # Years to depreciate cost
- Equipment Cost per Chicken = Yearly Equipment Cost / Birds per Year
- Processing Hours = Batch size / Birds per Hour per Person
- Packing Hours = Batch size / Birds bagged per Hour per Person
- Total Labor Per Chicken = (Processing Hours + Packing Hours) / Batch Size
126 episodes
All episodes
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