Savannah VallierHome & Mobile Processing Text 603-921-6351
Custom-exempt · owner’s animals only · Derry, NH ■ Clean · Safe · Humane handling
Savannah Vallier in an orange apron holding a processed chicken Savannah Vallier Operator · Derry, NH

Your animals, cut & labeled to your spec.

Poultry, small livestock and wild game — processed clean and humanely, then returned to your freezer weighed, dated and sealed.

WeighedEvery single pack
LabeledCut · weight · date
HumaneCalm, USDA-aligned
Text to Book / Inquire 603-921-6351

Fastest way to book — send animal type, quantity & preferred date.

■ Cut sheet — poultry Whole · parted · ground
$10.00 / bird · broiler
Breast $10.00 / bird Wing $1.75 / bird Thigh $10.00 / bird Drumstick Tender Ground / Bulk 1–2 lb packs · patties
Selected cut Breast

Bone-in or boneless, split or whole — your call.

$10.00 / bird · broiler

Three ways we work

Drop your animals in Derry, or have the processing come to your farm. Either way, the same clean setup and the same care.

On-site · 10 min from Rt. 28

Drop-Off & Pick-UpDerry, NH

  • Walk-in cooler on site for cold hanging, aging and holding
  • Air-chilled — no ice or water baths, ever
  • Flexible drop-off and pick-up scheduling
  • No per-bird minimum; single birds welcome ($70 setup fee applies)
Poultry · at your farm

Mobile On-Farm Processing

  • Mobile unit with scalder, rotary plucker, tables & coolers
  • Kill rack included for on-farm slaughter
  • Ideal for larger batches and remote locations
Goats, sheep & lambs · at your farm

Mobile Slaughter

  • Captive bolt, kill, skin & gut on site
  • Leave cleaned carcasses with you, or bring them back to Derry
  • Further butchering — cutting & wrapping — available in Derry

What we take, and how it comes back

Poultry, wild game and small livestock — custom processed to your cut list. Poultry must arrive live and healthy; deer must be field-dressed and legally tagged.

Poultry

  • Chickens & roosters — broilers, spent hens
  • Turkeys
  • Ducks & geese
  • Quail

Wild Game

  • Deer — field-dressed drop-off only
  • Wild turkey — scalded, plucked, cleaned & parted (no whole packaging)
  • Bear — text for consult; caping available for a fee

Skinning, butchering & packaging included. The animal must be properly field-dressed before arrival.

Small Livestock

  • Goats
  • Sheep & lambs
  • Rabbits

Custom cuts, vacuum-seal or shrink-bag, whole carcass or parted.

Packaging — find what fits how you cook

Every package is labeled with weight, cut and date, so the freezer stays organized. Pick the wrap that matches how you’ll use the meat.

Long-term storage Vacuum-Sealed

Locks in freshness, no freezer burn. Preferred for bulk storage.

Freezer life: 1–2 years
Market style Shrink-Bagged

The classic butcher-shop wrap with an old-fashioned look.

Freezer life: 6–9 months
Whole bird / carcass Whole

As-is for roasting, spatchcocking, or further processing at home.

Freezer life: varies by wrap
Parted cuts Cut To Order

All breast, all legs, whole bird parted, or custom ratios.

Freezer life: varies by wrap
Ground & blends Ground / Pat​ties

1 lb or 2 lb packs, pre-formed patties, or your own recipe blend.

Freezer life: varies by wrap

From your hands to your freezer

Every step happens in a clean, professional environment — and you can ask about any of it before you book.

1

Arrival & check-in

You arrive at your scheduled time. We check in the animals, weigh them, and confirm your cut and packaging preferences before anything begins.

2

Humane slaughter

Every animal is handled with care. We use quick, humane methods aligned with USDA FSIS guidelines — calm and efficient, with minimal stress.

3

Scald & pluck

For poultry we use commercial-grade scalding and a rotary plucker on the mobile trailer — the same equipment small USDA plants run. Quick and consistent.

4

Eviscerate & chill

We eviscerate promptly and bring the internal temperature down fast — air-chilled, never an ice or water bath. Quick chilling protects quality and safety.

5

Aging & hanging

Carcasses rest in the on-site walk-in cooler for at least 24 hours, letting natural enzymatic aging tenderize the meat and deepen the flavor.

6

Cut & wrap

Whole carcass, parted cuts, or ground. We cut, weigh and package each piece — vacuum-sealed, shrink-bagged, or patties — labeled with weight, cut and date.

7

Freeze or pick up

Your finished meat is ready from the walk-in cooler. Bring coolers and ice to carry it home. Can’t make it right away? We hold it 24–48 hours — just coordinate when you book.

Pricing & booking guide

Transparent, set pricing. Payment at pickup by cash, Venmo or PayPal.

Drop-Off Processing

Derry, NH

Whole bird, shrink-wrapped, weighed, with a generic label. Air-chilled — no ice or water baths. Finished meat rests in the walk-in cooler until pickup.

Animal / service
Price
Notes
Cornish / Broiler
$10.00 / bird
Standard whole-bird process
Layer / Non-Cornish / Dual Purpose
$13.00 / bird
Spent hens and dual-purpose breeds
Ducks / Geese
$22.00 / bird
Dry-pluck or skin option available
Turkeys (under 20 lbs)
$22.00 / bird
Giblets portioned inside bird
Rabbits
$8.00 / rabbit
Vacuum sealed when only rabbits
Deer
$0.75 / lb hanging weight
Skinning, butchering, cutting, wrapping. Field-dressed only.

$70 minimum setup fee applies · air-chill resting $5 / day · 24 hrs in the cooler is recommended before freezing for best quality.

Add-Ons & Custom Options

Option
Price
Notes
Organs / Feet / Necks — bulk ziplock
Included
Standard with every bird
Organs / Feet / Necks — portioned, vacuum sealed
$1.00 / bag
Neatly portioned for the freezer
Poultry Parting Out
$1.75 / bird
Whole legs, breasts, whole wings — bulk package only
Air Chill Resting
$5.00 / day
Extended cooler rest before pickup
Skilled Butcher — Your Setup
$32.00 / hr
You provide the setup; we bring the butcher

Mobile Poultry Processing

On-farm processing with our fully equipped trailer. Please fast the birds (water is fine) the evening before and have them confined on arrival — if that isn’t possible, we may ask for help gathering them.

Service
Price
Notes
Mobile Minimum
$150.00
Applied to every mobile job
Cost per Mile
$1.00 / mile
Travel distance from Derry base
Waste Disposal (option)
$30.00
Optional
Ice Pickup (option)
$20 – $50
Depends on number of birds

Equipment Rental & Mobile Slaughter

Service
Price
Notes
Yardbird Plucker Rental (occasionally available)
Quote via text
Normally in use for processing. On rare occasion it’s free to rent — text us to ask.
Mobile Slaughter — Lambs, Sheep, Goats
Quote
Captive bolt · kill, skin, gut. Text for a quote.

How to book — three simple steps

  1. Text us

    Message 603-921-6351 with your animal type, quantity and preferred date.

  2. We confirm

    We lock your Derry drop-off time or the mobile arrival window.

  3. You pick up

    Cut, packaged and labeled meat — ready for the freezer or the table.

Savannah Vallier processing a chicken outdoors in southern New Hampshire
Savannah Vallier Operator · Derry, NH

One person, start to finish.

When you hand over an animal here, it stays in Savannah’s hands. She kills, scalds, plucks, eviscerates, chills, ages, cuts and packs it herself — which is exactly why the standard stays high and the work stays personal.

This is a custom-exempt operation: she processes your animals for your freezer. No storefront, no meat for sale — just clean, honest work and a full freezer at the end of it.

■ Clean shop ■ Humane handling ■ Weighed & labeled ■ Air-chilled

Before your appointment

A little prep goes a long way. Here’s what to do ahead of time so everything runs smoothly.

PoultryChickens, turkeys, ducks, geese
  • Keep birds healthy and stress-free the day before processing
  • Withhold feed the afternoon or night before a morning drop-off — water is fine until drop-off
  • Have birds crated or coop-ready for transport
  • Know your count ahead of time — please keep the number of birds dropped off consistent with the number you inquired about
Sheep / Goats / RabbitsSmall livestock
  • Animals must be healthy and alert on arrival
  • Withhold feed ~12 hours before (water is OK)
  • Provide adequate transport — crate or trailer confirmed in advance
  • Know your head count before you arrive
DeerWild game
  • Field-dress the animal as soon as possible after harvest — gut it and remove the colon and bladder from inside the pelvis. Cool the carcass quickly with ice bags.
  • Ensure the animal is legally tagged and registered. We cannot accept unregistered or untagged deer. For a salvage roadkill deer, please provide the tag number.
For everyoneGeneral reminders
  • Confirm your payment method ahead of time — text us if anything is unclear
  • Bring coolers and ice for carrying your meat home
  • Tell us your cut preferences and packaging choice when you book
  • Review our policies — especially animal condition at arrival

Policies & requirements

Minimum orders

  • Mobile on-farm: $150 minimum service fee plus $1/mile travel — see pricing for options
  • Drop-off: no per-bird minimum — single birds and small batches welcome ($70 setup fee applies)
  • Sheep / goats: mobile slaughter, text for a quote. Deer: no minimum.

Animal condition at arrival

  • Poultry / small livestock: must be healthy and live for mobile slaughter
  • Deer (wild game): properly field-dressed before drop-off
  • Rabbits: live and healthy on arrival

Scheduling & lead times

  • Advance booking is strongly recommended for poultry and small livestock. For wild game, text or call when you’ve harvested — we’ll confirm availability same-day.
  • Seasonal slots fill quickly — text early to secure your date
  • Drop-off hours vary by season — we’ll confirm your window when you book

Frequently asked questions

Quick answers to the questions we hear most often.

How much notice do you need?

Book as far ahead as you can — but here are the specifics:

  • Wild game — we can’t take advance bookings for deer. Harvest happens on the animal’s schedule, not ours. Text or call when you’ve harvested and we’ll confirm availability for your drop-off.
  • Turkeys — November is our busy turkey month. Book by early-to-mid October for a November slaughter date.
  • General bookings — we’ll work with you to find a date even on shorter notice. Just text and ask.
What does “field-dressed” mean, exactly?

Field-dressed means the animal has been gutted in the field and handled properly to prevent decomposition, with the hide still on. For deer drop-off we require:

  • The animal is gutted and handled properly to ensure no decomposition
  • The colon and bladder are removed from inside the pelvis
  • Hide on — we handle skinning here
Do you process spent / old layer hens?

Yes — a few things to know:

  • Spent hens have tougher skin and need more handling, so expect a slightly different finished appearance
  • We charge the standard layer rate — $13.00 / bird
  • All poultry must be live and healthy on arrival
What if I can’t pick up the same day?

No problem. We have a walk-in cooler on site and can hold your finished meat for 24–48 hours after processing.

Just coordinate drop-off and pick-up timing when you book so we know when to expect you.

Do you sell meat, or is it custom-exempt only?

We operate under custom-exempt regulations as defined by New Hampshire law and USDA FSIS guidelines. That means:

  • We process your animals for your personal consumption only
  • We do not sell meat — no retail sales, no storefront, no butcher counter
  • The finished meat is returned to you, the owner

Looking to purchase meat? Ask around at local farms — many of our customers raise animals and are happy to sell freezer space.

What payment methods do you accept?

Payment is due at pickup. We’ll confirm the total when we text you that your order is ready.

  • Cash
  • Venmo
  • PayPal