Preparation before plucking
Poultry must be properly steamed before plucking see the orientation table below. Do not exceed the temperature and time of immersion of poultry. Longer immersion times can cause some parts of the meat and skin to cook and this can cause a problem when plucking. The given times are indicative and we deliver during the steaming of the poultry to manually check the possibility of the ease of plucking the feathers.





























