At the plant, the first step is for birds to be “stunned.” This ensures they are unconscious and unable to feel pain before they are slaughtered. There are two different methods that are commonly used: electric and gas stunning. Both methods are humane and are approved in international animal welfare guidelines.

We use the first method (electric stunning) where the chickens are exposed to an electrical current which causes them to lose consciousness. With the birds now unable to feel pain, a knife is used to cuts the carotid artery and jugular vein. It is only after this stage, when the chickens are actually dead, that they are placed in hot water so the feathers can be removed.

The carcasses are then cleaned, cut up, weighed, and packaged. This stage is where they are prepared to leave our facilities for sale to retail stores, restaurants, and other stores. In some cases, the chicken is further processed into stews, frozen dinners, or ready-to-cook products like chicken wings. We also supply a large quantity of whole-dressed chicken to our customers as well.

Our poultry processing operations have systematic preventative approaches to managing food safety risks, with approved and regularly audited Hazard Analysis and Critical Control Points (HACCP) programs in place. We take food safety seriously and cut no corners in ensuring the quality of our products is second to none.