Two Day | Butchery Workshop – Poultry | 10th to 11th October 2024


Thurs 5th and Fri 6th October 2023

Tutors:       Taiamai Corker
Location:    Koanga Institute, Kotare Road, Wairoa
Hawkes Bay, New Zealand.
Time:           9am – 4pm daily

Full price $476

Early bird discount price of $434 available until 6th September 2023

4 in stock

SKU: workshop-twoday-butchery-poultry-oct24 Category: Tags: , , ,


Tutor: Taiamai Corker

Immerse yourself in the art of poultry breeding, management and butchery during this comprehensive two-day course. Meet Taiamai, a passionate butcher and farmer, renowned for his expertise in handling Wiltshire Horn Sheep, Large Black Pigs, poultry, and Dexter cows. Taiamai’s unique teaching approach ensures that the world of butchery and meat processing is accessible to all.

This workshop is designed for individuals seeking to develop their own regenerative poultry systems that are not reliant on industrial chicken feed, enabling them to produce their own eggs and meat. Throughout the course, we will explore various chicken system designs that cater to different situations. Hands-on experience is at the heart of this workshop, as each participant will have multiple opportunities to learn the necessary tasks involved in killing, plucking, and preparing chickens for freezing or cooking.

Taiamai will provide an in-depth tour of his poultry operation, showcasing his diverse breeds and management practices. You will witness chickens harmoniously coexisting with cows, thriving in both small and large forest gardens. Ducks in their happy habitats and Chinese Weeder Geese will also captivate your attention. Furthermore, you will encounter flocks of chickens utilized as cluckies, alongside muscovies fulfilling the same role. Our own Golden Campine and Golden Campine x Sicilian Buttercup breeds will also be showcased.

During this workshop, you will acquire essential skills, including:

  • Selecting the best breeds and birds to meet your specific egg and meat requirements.
  • Choosing breeds that align with the available food sources at your disposal.
  • Identifying breeds that exhibit optimal food-to-egg or food-to-meat conversion ratios.
  • Implementing various approaches to raising birds for meat or egg production.
  • Mastering the butchering process for chickens, ducks, muscovies, and potentially geese.
  • Selecting birds that are ready for butchering and employing low-stress handling techniques.
  • Gaining proficiency in both hand plucking and utilizing a plucking machine.
  • Learning diverse butchering methods, empowering you to choose the approach that suits your needs.
  • Utilizing all parts of the birds, minimizing waste and maximizing utilization.

As a special bonus, included in the ticket price for this workshop, you will receive a complimentary Egg Production Booklet. This comprehensive resource will provide you with valuable information and insights into maximizing your egg production, covering topics such as optimal nutrition, housing requirements, breeding considerations, and health management for your flock. This booklet will serve as a valuable reference and guide to support your journey in egg production.

Join us on this immersive poultry butchery workshop, where you will develop invaluable skills and knowledge to create your own sustainable poultry systems. Taiamai’s expertise and passion will guide you through the process, leaving you equipped to embark on your own regenerative poultry journey.


Thursday 10th + Friday 11th October: 9am to 4pm both days 

Meals Provided

Thursday 10th: Morning Tea- Lunch – Afternoon Tea – Dinner

Friday 11th: Breakfast – Morning Tea – Lunch – Afternoon Tea

Catered Meals During the Workshop: We understand the significance of food in ecosystems, cultures, and health. That’s why all the meals provided during the workshop are thoughtfully sourced and prepared. While we cannot accommodate specific food preferences or intolerances, feel free to reach out to us at [email protected] if you have any concerns or queries.

At Kōanga, we recognize the vital role of food in ecosystems, cultures, communities, and our overall health. Therefore, all the meals served during our courses adhere to these principles:

  • Locally sourced
  • Organic
  • Unrefined
  • Nutrient-dense
  • Traditional
  • Prepared following the principles of Weston A. Price

For your convenience, we offer very basic camping facilities on-site, allowing you to fully immerse yourself in the experience. Alternatively, you can opt to stay in Wairoa at your own cost. If you’re travelling from afar and need accommodation the night before or after the workshop, kindly inform us in advance. During this time, participants usually arrange their own food and cooking facilities.

We look forward to welcoming you here at Kōanga Institute.