Custom poultry, small stock, and wild game processing serving Southern New Hampshire.
Text to Book / Inquire: 603-921-6351 🍂 Now booking November turkeys — text soon to secure your dateText is fastest — include animal type, quantity & preferred date.
Choose the option that fits your operation.
Poultry, wild game, and small livestock — custom processed to your specs.
Skinning, butchering, and packaging included. Animal must be properly field-dressed before arrival. Caping available for a fee.
Custom cuts, vacuum-seal or shrink-bag, whole carcass or parted.
Every package is labeled with weight, cut, and date — so your freezer stays organized. Pick the option that matches how you’ll use the meat.
Freezer-life estimates assume proper vacuum-seal or shrink-wrap stored at a consistent 0°F. Actual results vary by freezer and handling.
A little preparation goes a long way — here’s what to do ahead of time so everything runs smoothly.
Quick answers to the questions we hear most often.
We always recommend booking as far ahead as you can — but here are some specifics to keep in mind:
Field-dressed means the animal has been gutted in the field and handled properly to ensure no decomposition, but the hide is still on. For deer drop-off, we require:
Yes — we process spent (old) layer hens. A few things to be aware of:
No problem at all. We have a walk-in cooler available on-site and can hold your finished meat for 24–48 hours after processing.
Just coordinate your drop-off and pick-up timing when you book so we know when to expect you.
We operate under custom-exempt regulations as defined by New Hampshire law and USDA FSIS guidelines. This means:
If you're looking to purchase meat, ask around at local farms — many of our customers raise animals and are happy to sell freezer space.
We accept the following payment methods:
Payment is due at pickup. We'll confirm the total when we text you that your order is ready.
Transparent, set pricing for drop-off, mobile, and add-ons.
Whole bird, shrink-wrapped, weighed, with a generic label. Air-chilled — no ice or water baths. Finished meat rests in our walk-in cooler until pickup.
$70 minimum setup fee applies · air-chill resting $5/day · 24 hrs in the cooler recommended before freezing for best quality.
On-farm processing with our fully equipped trailer. Please ensure birds are fasted (water fine) since the evening before and confined by arrival — if not possible, we may request help gathering them.
From arrival to pickup — here’s exactly what happens, step by step.
You arrive at the scheduled time, we check in your animals, weigh them, and confirm your cut and packaging preferences. This is your chance to double-check everything before we begin.
Every animal is handled with care and respect. We use quick, humane methods approved by USDA FSIS guidelines — calm and efficient, with minimal stress.
For poultry, we use commercial-grade scalding and our rotary plucker on the mobile trailer — the same equipment used by small USDA plants. Quick, thorough, and consistent.
We eviscerate promptly and move the carcass into our walk-in cooler or an ice bath to bring the internal temperature down fast. Quick chilling preserves quality and food safety.
We hang the dressed carcass in our on-site walk-in cooler for at least 24 hours. This allows natural enzymatic aging — tenderizing the meat and deepening the flavor. Additional air-chill resting available on request.
You choose: whole carcass, parted cuts, or ground. We cut, weigh, and package every piece — vacuum-sealed, shrink-bagged, or frozen patties — with labels showing weight, cut, and date.
Your finished meat is ready for pickup from our walk-in cooler. Bring coolers and ice to transport it home. If you can’t pick up right away, we can hold it 24–48 hours — just coordinate with us when you book.
From start to finish, every step is handled with care in a clean, professional environment. Have questions about any part of the process? Text us — we’re happy to walk through it.