05/08/2025
We did it.🍗
Our first-ever batch of meat birds went from day-old chicks to full-grown in just 7 weeks, and this week, we completed our first processing day—every single step, start to finish.
From 42 pounds of live weight, we put an incredible 30 pounds of homegrown chicken into our freezer. Our biggest rooster, lovingly nicknamed “Big Boy,” weighed in at 8 pounds, 9 ounces—and had a personality to match. He’d started trying to crow and mount the other birds like he ran the place.
Before each one, we took a moment. Gave them a few seconds of pets or a gentle hug. We thanked them. These birds spent their days in the sun, waddling around, being part of our homestead flow. And I’ve learned something important—something I thought I understood, but didn’t.
I used to think raising livestock for meat meant some kind of emotional wall. But it’s not that simple. These birds weren’t just animals we housed and fed—they were part of our family rhythm. I’m not heartbroken, but I am deeply grateful. Grateful for their lives, for their presence, and for the nourishment they’re now providing.
It’s been a few days now, and the freezers are full. We’ve eaten our first meal from birds we raised ourselves, and it tasted like hard work, respect, and pride. This experience wasn’t easy, but it was real—and it changed how we think about meat, life, and this little homestead we’re building.
