I have raised and processed about 50 cornish cross every summer for several years. I do all the butchering myself as my family does not share my enthusiasm for homesteading. (Of course, they all show up at dinnertime!) It usually takes me 3 full days to process all 50 from start to freezer. I am hoping to improve my time this year and was looking for suggestions or tips -- anything to be a little more efficient. I do have a yardbird for plucking and a 3 cone setup on a sawhorse for the dispatch. This usually means I'm catching 3 and going through the whole process three at a time until I'm finished. I'm wondering if I can bleed, scald and pluck a bigger group (25 at a time?) and then move to cleaning and chilling in cooler. It just means that some of them will be sitting for longer between plucking and cleaning. That's the part that worries me. I'm pretty fast but I don't know if I'm fast enough to do it this way. I would appreciate any tips. Thank you!