Average Reviews:
(More customer reviews)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.
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A couple working six months per year for 50 hours per week on 20 acres can net $25,000-$30,000 per year with an investment equivalent to the price of one new medium-sized tractor. Seldom has agriculture held out such a plum. In a day when main-line farm experts predict the continued demise of the family farm, the pastured poultry opportunity shines like a beacon in the night, guiding the way to a brighter future. "All of us interested in seeing an American rural revival should thank Joel and Teresa Salatin for going to the effort and expense to share their experiences and recommendations for pastured poultry with you." —Allan Nation, Editor, The Stockman Grass Farmer
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