When birds reach required market weights, they are transported by truck to a processing plant.
Upon arrival, broiler chickens are inspected, and rendered instantaneously and humanely unconscious with scientifically approved methodologies. While unconscious and impervious to pain, they are slaughtered, the carcasses defeathered, and the internal organs are removed. The carcasses are washed, and then chilled, either by a cold air process or by immersion in cold water.
Once chilled the carcasses are graded and weighed, with some going for sale as whole birds of various market weights, some going to be cut up to be sold as chicken cuts or pieces, and some going for further processing into meat preparations or meat products such as cooked ready-meals.