Reviewing a poultry batch after pickup: the numbers to keep
Review a poultry batch with a balanced count, cost and stock example. Separate sales from inventory, flag missing bills and choose a supported next change.
Read article →Editorial
Articles
Browse the guides and stories published by Underground Processing.
Practical guidance, local stories, recipes, and useful information for livestock owners and families across our region.
Processing-day labor: assigning jobs before the flock is loaded
Assign poultry processing-day jobs with a completed checklist and driver handoff. Confirm the count, arrival, equipment and a separate product pickup plan.
Read article →Planning poultry inventory around customer meals
Turn customer meals into a manageable poultry assortment. Use three cut-and-package examples and a demand record before expanding whole-bird or part sales.
Read article →Pricing whole birds and cuts from the same chicken batch
Compare real pasture-raised chicken prices from Tennessee farms, whole cut-up offers and individual cuts. Check package units, sell-through and added costs.
Read article →Preorders for farm poultry: selling a range without promising exact weight
Take poultry preorders with clear weight ranges and price terms. Use a sample reservation, out-of-range example and final collection message for buyers.
Read article →Why bird count alone does not describe a processing order
Book poultry with the species, count, size, cuts and intended use. See a booking-note example, drop-off instructions and answers about order changes.
Read article →Skin-On Hog Processing at Underground Processing
Planning skin-on pork? Underground Processing offers scald-and-scrape for hogs up to 250 pounds live. Compare preparation, charges and saved-item requests before booking.
Read article →Underground Processing Deposits, Cancellations and Cutting-Sheet Deadlines
Plan Underground Processing deposits with booking examples, cancellation rules and cutting-sheet deadlines. Know what to send and when to arrange help before drop-off.
Read article →A Small Farm’s End-of-Season Processing Review
Review processing costs, sales, package choices and remaining inventory, then choose practical changes for your farm's next season.
Read article →One Rabbit, Several Meals: Planning Saddle, Legs and Stock
Plan meals around a whole rabbit or separate portions, use leftovers carefully and match your next cutting order to the way you cook.
Read article →Cooking Goat: Kid, Mature Animals and Moist Cooking
Choose cooking methods for kid or mature goat, match chops and shoulders to your meals, and check USDA minimum cooking temperatures.
Read article →Getting Your Freezer Ready for a Processing Order
Make room for your meat order, check freezer temperatures, organize packages and know what to do during a power outage.
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