Unlike growing chicken for meat, turkeys are fattened in two stages. The brooding stage, where the poultry reach 4-6 weeks of age and where the required conditions are identical to those of broilers, and the fattening stage, which is often performed in sheds that are not equipped with unique equipment. Yamko’s advanced turkey coops enabling growing and fattening the turkeys in the same coop, with no need for transferring them after fattening. Keeping them in the same coop throughout the entire process is high cost effective and efficient.
The turkey meat production process consists of 2 stages: the brooding stage – from D.O.C to 6 weeks and the growing stage – until 14 weeks for females and 20 weeks for males. There are two growing methods for turkey: mutual or separate growth.
The mature birds are transferred to the slaughterhouse for separate male and female slaughtering.
Turkey products are sold both as fresh meat and as processed products (cold cuts, preserved meat, etc.).