Products for Sale
01/02/23 Price sheet
processing date 06/17/22; Cornish Cross chickens - pasture raised - 75; Broad breasted white turkeys - pasture raised - 3
| Chicken | $ per lb | USDA Packaged wts |
|---|---|---|
| Boneless/Skinless breast | 12 | .73-1.47 |
| Boneless/Skinless tenders | 12 | .81-1.04 |
| Wing Drumbettes | 8 | .85-1.68 |
| Bone-in Thighs | 6 | 1.32-2.0 |
| Legs | 4 | 1.31-1.84 |
| Leg Quarters | 5 | 1.25-1.81 |
| Whole chicken/roaster | 6 | 4.33-5.57 |
| Back/carcass | 2 | 2.01-4.99 |
| Feet | 2 | 1.06-1.33 |
| Necks | 2 | .64-1.59 |
| Hearts | 2 | 1.01-1.2 |
| Livers | 2 | 1.23-1.36 |
| Poultry by Quantity | Price $ | Quantity per price |
| chicken eggs | 6 | 12 |
| duck eggs | 9.50 | 12 |
| Turkey | $ per lb | USDA Packaged wts |
| Ground (breast & thigh meat) | 9 | .96-1.97 |
| Legs | 3 | 1.0-2.49 |
| Wings | 3 | 1.11-1.29 |
| Turkey by Quantity | Price $ | Quantity per price |
| Feet | 6 | 6 |
| Tail | 3 | 3 |
| Carcass | 3 or 5 | 1 or 2 |
Note: Meat frozen at the processor should be thawed in the refrigerator for 2-4 days. This allows the meat to "rest" after thawing. Meat cooked from frozen may be tough because the muscles did not relax before the meat was frozen.