From Pasture to Freezer

A clear, step-by-step guide to processing, packaging and storing your own chickens, so you can feed your family with real, nutrient-dense meat.

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From Pasture to Freezer

When we wanted to clean up our diet, we realized we couldn’t find the kind of honest, nutrient-dense meat we were looking for, so we decided to raise it ourselves.

But when it came time to butcher, we ran into the same problem most beginners do, too much scattered information, and not enough clarity on how to actually do it well. We had questions like, "what is the most humane way to do this?" and "how do we know if we're aging the meat correctly?"

After butchering thousands of birds, we know details matter.

  • When to process
  • How to handle the bird
  • How to keep everything clean
  • How to store for best flavor
  • How to chill the meat properly so it turns out tender, not tough. 

When we first started out raising chickens for meat, it took us about half a day to gather supplies and equipment, before we even got started.

We were out there looking at random videos we could find on YouTube, and trying to muster the courage to do it. We were excited to try our hand at raising our own meat, even though it felt uncertain how it would all work. 

It went okay, but it took way to long to figure out, and we wound up finishing the job after dark using flashlights.

We had over-scalded birds, hurried trips to the gas station because we ran out of ice, but we were so proud of what we had raised and couldn't wait to cook our first home-grown meal.

It was not ideal, but it was still worth it. 

That’s why we created this course, because it is what we had to learn through many painful mistakes. Especially that time we didn't know the fridge door was open overnight and meat was ruined!

We have developed simple systems for about every pitfall you could image, and we want to pass this learning to you. 

 

We will walk you through the entire process from your first batch of birds to filling your freezer, with clear, practical instruction so you can do it right the first time.

Everyone learns differently, and as homeschooling parents we understand this and designed the course for all learning types.

Included is a printable guide with graphs and images for each important step. The benefit is that you can save the PDF once, and print off extra pages of what you need to keep on hand for butchering day. 

You shouldn't have to guess and piece things together from conflicting advice on bleeding out the bird, to questionable advice on storage. We've tested each step, from the initial steps of butchering to chilling the meat quickly and effectively. 

 

How to Butcher Meat Chickens the Right Way: A Complete Step-by-Step Guide for Beginners

  1. Welcome!

    1 lesson
    1. Welcome to the Course

  2. Section 1: Prepare for Success

    4 lessons
    1. Step 1: Gather What You’ll Need
    2. Step 2: Prepare Your Processing Area
    3. Step 3: Tips to Sanitize and Make Clean Up Easier
    4. Step 4: Withhold Feed & Plan Your Chicken Holding Setup

  3. Section 2: Harvest Your Bird

    3 lessons
    1. Intro: Showing the Set Up
    2. Step 1: Restrain in the Cone and Bleed Out
    3. Step 2: Scalding and Removing Feathers

  4. Section 3: Evisceration (Gutting)

    4 lessons
    1. Step 1: Removing the Head and Feet
    2. Step 2: Crop Removal
    3. Step 3: Removing the Rest of the Innards
    4. Step 4: Final Rinse and Chill

  5. Section 4: Chilling & Aging

    1 lesson
    1. Why Properly Chilling Chicken is Important and How to Age It

  6. Section 5: Packaging For Long-term Storage

    2 lessons
    1. Step 1: Fine-tuning Before Freezing or Cooking
    2. Step 2: Package, Label & Store

  7. What's Next?

    1 lesson
    1. Congratulations!

After taking this course, you will know know exactly what steps are needed to get the job done right the first time. 

Because we don't like "fluff" or wasted time, we have made this video and printed guide a clear, step-by-step process you can follow with confidence.  

 

Here is what people have been saying about our chicken, and you can have these kinds of results from your own backyard:

John P.

 “We ate the chicken. It tasted like chicken. Most store-bought chickens do not. This was absolutely delicious.”

Elise K.

“The fresh chicken I bought… was the best I have had since moving to Tucson 3 years ago. The farm is beautiful and the chickens are kept very well. You can see the care the owners take to raise healthy animals.”

Anne L.

“I am drinking Lilly Valley Farm’s chicken broth, and it’s delicious! … They are a family that believes being a good steward of the land is a divine responsibility. They respect and care for the environment and their animals.”

This course includes all of these:

  • A 27-page printable guide with diagrams and real-life images
  • Step-by-step video instruction for butchering that matches the printed guide.
  • A mobile-friendly quick-reference guide
  • A mobile-friendly supply & equipment shopping list
  • A bonus mini-guide: How to Know When Your Meat Birds Are Ready

Detailed Video Content

Organized to match the guide so you can follow along easily.

27 Page Printable Guide

Checklists, visuals, and clear steps you can reference anytime.

Access Anytime, Anywhere

Learn at your own pace, revisit anytime.

You don’t need experience or perfect equipment, but knowing the proper steps ahead of time will make the whole experience more successful. 

 

Get Lifetime Access Now for $165

Start building your homesteading skills, and feed your family real food raised by you. 

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