BC 84 Abattoir B License 

We are a government inspected facility and cater to the small farmer.  We have been growing our own chickens since 2009 and in 2017 decided to start processing our own and yours. We received our training from two wonderful ladies, Pat and Crystal who had over 16 years’ experience  and are known for doing a thorough job cleaning your chickens and turkeys. You could say we learned from the best! Of course there are always kinks in a new facility and those are quickly being rectified.  

BC Meat Inspectors are on site and they perform a pre inspection of your birds and  do a visual inspection of each bird as they go through the processing line.  Inspectors have the final say on what is deemed fit for human consumption. If your poultry is condemned you will be provided with a written reason from the inspector.  We take care to be gentle with your birds, unfortunately transport, heat, stress, old and new injuries impact the final product.  The BC Meat Inspector may request that parts of the bird be removed due to excessive bruising, wounds and breaks.If your flock is condemned before we begin processing you will lose your deposit, if a few are condemned after the process has begun your deposit will go toward your processing costs and each condemned bird is $3.00. 

There is a $1 per bird booking deposit that is nonrefundable and will go towards your fees.  Please show up on time, late fees will apply. Why do we ask for a deposit? Our staff all work at other jobs, and have taken time off from their regular paying jobs to provide this service for you. In the past we have had farmers book the spot and not show up because they have double booked themselves at other abattoirs and not had the courtesy to cancel and our staff looses out on a days pay. 

Ensure your poultry has been off their feed for 18 hours, it is ok to feed them breakfast and then only water after. The reason for this is their crops will be full. While they are in the plucker food is ejected and sticks to their skin which is really hard to get off. What is left has to be manually removed from both ends before the bird is opened up. which increases the risk of contamination.  You will be charged an extra $1.00 per bird. 

Black pores are thought to be caused by mites and mites love  to hang out on your birds, the bird is itchy and pulls it own feathers out and flock mates help as well. The feather is broken and blood, dirt etc clogs the feather shaft.   Other reasons that pores get filled is from dirty bedding, being in pens with no bedding, overcrowding, not enough feeders or not enough feed, low protein (the birds eat each others feathers and then dirt clogs the open pores). 

What you can do:

Inspect your birds, are they pulling each others feathers, try to give them more space, add more feeders, clean the pens and add lots of clean straw so they can peck away. As these birds are for human consumption do not medicate.

If there is a few black pores we will remove them, if possible. Sometimes there are so many that the best thing is to skin the bird. As this is done manually, this takes a lot of time, and it will not be perfect. Unfortunately, once the chicken cools to 4 degrees and the skin tightens more feathers/ black heads come to surface, sometimes making it easier or harder to remove. We will give it a second look over before they get bagged, but be forewarned they may not be a nice resalable bird.  So look at your flock daily and make adjustments to prevent mites. Depending on the level of work required you may be charged between $1.00-$3.00 extra per bird.

 With feathers on :                                   After plucking/ before manual removal: ​​


Have you ever cooked a chicken and had green along the breast (keel) bone? This is a Blister, caused from hard bedding, cement, wood floors, compacted dirt, shavings, and soiled straw. Blisters can be tricky to see, if it really juicy, we cut the skin open and cut out the blister, if it is small I can retrieve it  from under the skin and remove it. Next time I see one I will post a video of my surgical skills. stay tuned... 




Once the birds are processed they will be in packed in ice until we bag them and label them. They will be placed in freezers until you arrive to pick them up between 5-6pm. Late fees will be applied. 

Drop off and pick up

Poultry needs to be dropped of the night prior to your processing day. Please drop off between 6:00-8:00 pm. We have crates for chickens and an area provided for turkeys on site. PLEASE if it is HOT out do not bring your birds until the weather cools down later in the evening. We are not responsible for birds dying on site.

Pick up time is between 5:00-6:00 pm, or a time previously arranged. 


When you pick up your birds ensure you have ice chests, and coolers to transport them home. Please make arrangements to have someone come get your birds with payment. Cash, or etransfer only. (etransfer before you leave the site)

Your birds will be bagged, weighed and labelled with their weight and total cost.  If you have stickers with your farm name we will gladly put them on for you at the same time.

​Price List

White  feathered chickens are $6.00

​Black/brown feathered chickens/ roosters are $9.00

White feathered Turkeys $12.00

Grey/Brown/Black  feathered Turkeys $15.00

Birds of any colour over 23lbs are $18.00 and over 30lbs are $20.   

GST is added to total

Why the extra cost for colored birds?  The skin is tougher and the pubis bones are tilted inwards making evisceration more difficult. Feathers on colored birds don't pluck as well, if the feather breaks during the plucking at the skin level it leaves a ink blotch which can stain the skin. The breast bone is more pronounced as breast meat is not as developed as a Commercial Meat chicken, so often times birds will have blisters on their chest which need to be cut out. Notice the pointed breast bone on the picture below and the tiny feathers, the plucker cannot remove those, these are pulled manually.