MAD Farms

06/02/2026

A major benefit of processing on farm is the quality! Great looking, healthy , clean products that are prepared in a sanitary environment!
Making.A.Difference.

06/02/2026

See you Saturday!

05/28/2026

Check out FTCLDF!!

Entries due midnight Friday, August 15, 2014 Enter Now for an exciting chance to win an all-expense paid getaway for two to the historic Stonewall Jackson Hotel in Staunton, Virginia for Food Freedom Fest September 5-6, 2014. Arrive Thursday, September 4 to enjoy dinner with Nourished Kitchen’s Je…

05/18/2026

Once all of the birds are in the ice bath, we rigorously clean and sanitize ALL surfaces again before starting the “piece out” process.
Cleanliness is key in this buisness! All affal is removed from the area. This prevents pests from showing up while cutting up chickens.
Our products are always protected from the environment via ice baths, coolers, or kept inside a freezer to prevent them from possible contamination.
The products are immediately bagged, vacuum sealed, weighed, labeled, and placed in the freezer for rapid cooling and freezing.
Without these high standards of protection/sanitation, we would not have a safe, clean, healthy product for you and your family!

05/13/2026

The Evisceration table is the next stop. Jocelynn leads this team. The insides need to come out. We start by loosening the crop from the neck area. Then we open and remove everything from the back end. We keep the heart and liver, and discard everything else. The bird is then looked at by our quality control officer before being put into an ice bath for further cooling until either being bagged whole or pieced out.
Cleanliness and gentle fingers are required for this station. Notice the 200ppm bleach solution bottle required for emergency use in case needed for sanitation.

05/11/2026

After all the feathers have been plucked off of the bird, they move over for head,feet, and tail removal. The feet make the best broth. The heads are removed and discarded along with the tail. Once that is completed, the bird is rinsed and put into a cold water bath. Just cold water! No bleach and no chemicals of any kind! This cold water bath will remove about half of the heat from the carcass. Before going to the next stop for evisceration.
This station is where cleanliness really starts to come into play!

05/10/2026

The third station is the plucker. This fantastic machine saves us hours. We could not produce the amount that we produce without this machine. The rubber fingers gently remove the feathers as the birds spin around and around and around.
Next stop?….Stay tuned…

05/08/2026

Our scalder is the second station. We scald 4 at a time. Getting the perfect scald is crucial to the process. Too much time and heat can cause skin tears and partially cooled meat. Too little time and temperature makes for a long day picking thin feathers out.
Next stop……the plucker

05/07/2026

The first station is the killing cones. The chickens go upside down into the cones then, with a very sharp knife and one quick motion, the carotid artery is opened and the chickens heart pumps all the blood out.  we tried to make this as quick and calm as possible. 

05/07/2026

2 BIG hogs are going to the locker today! One is available to fill YOUR freezer. Give us a shout if you are interested!
Non-GMO and raised in our woodlot in order to raise a healthier, more delicious product choice!