I was starting to get a bit nervous about the upcoming Turkey Slaughter. It’s not that as a band of newbies we couldn’t do it, but I did wanted done efficiently and with as little distress as possible to New Tiny and the rest of the birds in Margot’s backyard.
It was with some relief that I found a farm in the Snohomish Slough selling live birds and teaching city folks like me how to butcher them. Since we didn’t need a bird, Bruce at the Ebey Farm graciously let us come observe his process.
With Vic looking for some educational honesty about where his food comes from, we made the 45 minute trip up north for a morning of blood, guts, and food.
Here’s a picture guide through the process:
So that’s a turkey turned to meat to eat. We were really grateful to Bruce and his helpers in showing us this process and guiding others through it. It was a powerful reminder that if you choose to eat meat, there is a life behind it and that it should be a good life lived and then taken thoughtfully and with gratitude. Both Vic and I are going to work on eating less meat and choosing what meat we do buy more carefully.
In addition to turkeys, Ebey Farms also has chickens, pigs, and even a few head of cattle. I’d be interested in finding folks to go in on a pig but would want to be there to help at the butchering.