Customer Reviews

Pastured Poultry Profits

5 star:		(5)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Salatin gives a step-by-step guide to his innovative method of raising meat chickens on pasture. This book has been used by hundreds of total novices to build up profitable small-farm broiler businesses. Salatin gives clear descriptions and makes lavish use of photographs to get his points across.

Pastured broilers taste better than store-bought, and the manure left behind by the pastured chickens has rejuvenated our pasture. The work is pleasant and isn't strenuous.

The hardest part is becoming proficient at butchering. Salatin lays out the method, but learning to do it quickly takes practice.

My wife studied this book, followed the instructions carefully, and has had three successful seasons of broiler production, and is looking forward to season #4.

I haven't yet finished this book, as I just read a chapter here and there, but so far it is comprehensive, filled with little tips and tricks to raising healthy chickens. The casual tone and background information given really help you to feel like you are speaking with an experienced farmer and gleaning advice.

From a family who is proving it's still possible to make a good living on the American small farm.

Includes an index and excerpts from marketing newsletters. This workable production model covers every aspect of pasture-grazed chickens from building pens to processing the meat to how to talk to your customers.

Don't let the price throw you: what you are buying in this book is information - & valuable information at that for anyone serious about profitable alternatives in agriculture. There is also a 45 minute video available.

Back yard growers or for a full time income, Saladin offers a unique approach that anyone can use to supplement income or just improve their diet with meat and eggs grown your way. Fascinating approach that makes poultry a cottage industry once again.

Salatin gives a step-by-step guide to his innovative method of raising meat chickens on pasture. This book has been used by hundreds of total novices to build up profitable small-farm broiler businesses. Salatin gives clear descriptions and makes lavish use of photographs to get his points across.

Pastured broilers taste better than store-bought, and the manure left behind by the pastured chickens has rejuvenated our pasture. The work is pleasant and isn't strenuous.

The hardest part is becoming proficient at butchering. Salatin lays out the method, but learning to do it quickly takes practice.

My wife studied this book, followed the instructions carefully, and has had three successful seasons of broiler production, and is looking forward to season #4.

Joel Salatin put into words what many of us are looking for...a cost effective way to "get back to nature" by farming, and providing healthy food options at the same time! His unique approach to ideas gets my imagination going. I would recommend this book to anyone interested in purchasing homegrown produce and meats, and anyone wanting to try their hand at raising them. Very practical.