Utah Meat Collective - 2026 Tickets

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens. 

   

What will you learn?

• Processing poultry using chickens I raised. We can discuss my wins and losses when it comes to successfully raising poultry for meat

• The processing process using an I do, you do method.  I model each step of the process then you as the student, would complete that step on your bird. Sometimes folks get stuck on a step. No worries, I will step in and help if that occurs. 

• How to kill, scald, pluck and further process for an oven ready chicken

• Where and how to order hatchery poultry 

• Timing your poultry harvest

• Essential vs. optimal equipment. You can start with the basics and then work up to more equipment if desired. 

• How and why to age the poultry for best flavor and tenderness

• Different packaging options, from heat shrink bags to vacuum sealed

• Share on Facebook with link below to save $5 on this workshop! Share first, then enroll to get the discount.

   

  Cost $150, you must sign up for ONE session which will include two people. We can't match solo participants up with each other. 

  Class size -2- but only sign up for one spot. That will include two guests, two chickens.