Processes in the chicken factory after slaughtering them.
Most popular meat
It’s the most popular of all the meats, the carnivores amongst us love it roasted grilled or fried. Some others prefer the leg while others devour the breast. Whatever your breed selection, chicken lovers can't get enough of the stuff.
It is well organized & departmentalized job
The chickens arrive at the factory with their feet, legs and heads already cut off, what’s left are breasts and wings. The slaughter house also removes the innate.A conveyor belt transports the chickens to the cutting and deboning zone, a bustling assembly-line operation.
Workers prop each chicken on a cone-shaped stand in order to have both hands free to work, cutting up a chicken properly isn't as easy as you might think the workers get special training. It’s crucial to keep their knifes well sharpened and wipe them after every five or so chickens.
How the wings are removed
The first cuts remove the wings starting on one side, and positioning the knife horizontally in line with the top of the cone, the worker makes an incision where the wings join the shoulder then cuts downwards across the back of the chicken then a quick cut and twist to detach the wing, it’s the same procedure on the other wing. The incisions at the wing shoulder joint was sliced through the tendon completely, otherwise detaching the wing is difficult, and struggling with the slippery wing while holding a knife in your hand can result in serious injury.
Removing tenderloins at home
Peeling Skin and Cutting Breast
The next cuts remove the skin and breast, workers peel off the skin, then pull on the two breasts and make it quick incision to release them. They slice the breasts apart carefully checking for bones that might have broken off from the carcass and be hiding in the meat. Next cuts remove the tenders; the meat located under the breasts. Workers make an incision in the middle just under the wishbone and down the length of the carcass this detaches the tenders enabling the next worker on the line to pull them off.
Cutting wings into three defined pieces
Meanwhile workers load the wings onto a machine appropriately called the wing cutter and many Ferris wheel that transports the wings onto sharp knives that chop them into three sections; drumette - the chubby part with most of the meat, wingette - the middle part and the wing tip - the pointy part with barely any meat.
Post cutting processes in the factory
The factory transforms the meatier drumette and winglets into frozen ready to eat chicken wings. The first step in that process is seasoning, workers load the pieces into a giant drum, as the drum rotates seasoning is added; barbecue or ‘honey & garlic’ for instance. After about half an hour the chicken wings come out evenly coated. Now these freshly seasoned wings go into a gas fired oven where they bake approximately to 250 degree Celsius for 8 to 11 minutes. They come out fully cooked and ready to eat. Then they go into a freezing mechanism for about half an hour, then to the automated packaging department where they are sealed in a bag.
Some chicken pieces, wings tenders and breasts are prepared differently. After seasoning they travel through a rotating drum that coats them in a flour and bread crumb mixture, then into a second-drum for a second coat. Next stop a 40-second deep fry in canola oil just long enough to adhere the coating, then into the oven for 20 minutes at about 250 degrees Celsius. These chicken pieces are fully cooked and ready to be frozen and packaged. This is meat production on a mass scale you can of course choose to be our own chef and cook the chicken just the way you like it