Here you find the processes “from egg to chicken breast fillet”.
If you want to know more, click on a process to read on.
- Poultry rearer
- Leaving the poultry rearer, arrival at Clazing
- Inspection of live chickens
- Slaughtering process
The chickens are picked in the Scalding and Defeathering department. First they are given a water bath to loosen the feathers. These are subsequently removed in the defeathering machines, complete with pin feathers. This is carried out by 7500 picking fingers.