Our business started off growing poultry and processing birds under State inspection, utilizing an exemption that allowed us to process up to 20,000 birds per year with limitations on marketing venues. We nearly doubled the number of birds we processed each year, for four years, until the demand for our product exceeded what the state exemption allowed.
We opened the doors of our USDA inspected poultry processing facility in March of 2015. It is the only one of its kind in the state of Maine. Our facility utilizes machinery for scalding, plucking and hanging birds but otherwise the processing is done by hand. This ensures a watchful eye each step of the way. Being under continual inspection requires that all birds are individually reviewed for health and quality by a USDA official.
Birds are air-chilled: brought down to temperature quickly, on custom made racks, in a large, cooler. Any water left over from processing, a potential carrier of bacteria, evaporates during this time. The benefits are numerous: a longer shelf life, a carcass that holds its shape on the plate and an undiminished, delicate flavor.