“Fifty birds” could mean small chickens, mature turkeys or a mixed load of ducks and chickens. Give us the details behind the count so we can plan the appointment and finished order with you.

Send a clear booking note

  • Species and count: List each species separately and give the number you expect to bring—not just the number originally purchased.
  • Age and size: Mention mixed ages or unusually large birds. Say whether weights are measured live weights or estimates, and include the breed where useful.
  • Products: Tell us which birds should stay whole, which should be cut up, and the pieces or weight wanted per package.
  • Intended use: Say whether the meat is for household use or describe the proposed sales channel.
  • Timing and contact: Include preferred dates and how to reach the person responsible for the order.

Keep the office’s confirmation with your flock record. If numbers, species or requested work change, send the updated breakdown and confirm how it affects the appointment or deposit.

Be specific about the packages

Birds, pieces and packages are different counts. Wings from several chickens may share a bag. “Two breast pieces” also needs a clear cut definition; it may not mean the same thing as one bird’s complete breast.

Underground Processing offers chicken breast strips on request, but not thin deli-style slicing. Discuss unfamiliar cuts or value-added work before production. Keep the instructions consistent with any whole birds already promised to customers.

Name the species and preparation

We accept chickens, turkeys, ducks and geese, plus domestic guinea fowl, squab, quail, doves and pheasants. We do not accept wild game or ratites.

Ducks and geese may need to be skinned when feather removal is difficult. Skin-on preparation is not always available, so confirm it before promising that presentation.

Species and intended use affect the processing and sales requirements. Another producer’s exemption or label does not automatically apply to your order; a processor letter or appointment alone does not authorize meat sales. Review the poultry service as you plan.

Have instructions ready for drop-off

Poultry processing is on Mondays or Wednesdays, with drop-off 6:30–7:00 a.m. Use your confirmed appointment, not an unreserved arrival on a usual processing day.

Completed cut sheets are due before processing or at drop-off. Submitting a completed sheet then has no submission charge. Arrange any help filling it out beforehand, and complete every applicable choice rather than relying on an undecided blank-section default.

Arrange collection separately

Allow an estimated two to three calendar days for poultry. Freezing can add up to two days. Follow the pickup time agreed for your order; the separate three-calendar-day interval from invoice concerns storage charges, not a universal pickup deadline.

Send your booking details through our contact page or scheduling@undergroundprocessing.com, and retain the final instructions and accepted changes with the flock record.