Timing matters in meat production. The wrong timing means tougher meat, harder processing, and frustrated homesteaders fighting the weather.
Here’s how we plan our processing calendar on our Indiana homestead — and how you can adapt it to your climate and animals.
The Two Rules of Timing
Rule 1: Cool weather is your friend
Processing in 40-60°F weather is dramatically easier than fighting heat or bitter cold:
- Meat stays cool naturally during processing
- No flies or insects
- More comfortable working conditions
- Easier to hang and cool carcasses
Rule 2: Animal readiness beats calendar dates
A 6-month-old lamb at ideal weight is better than waiting for “the perfect weekend.” Work around the animal, then the weather.
Species-by-Species Timing
Chickens (Cornish Cross)
Ideal age: 8-10 weeks Best seasons: Spring (April-May) and Fall (September-October)
Cornish Cross grow fast regardless of season. The timing question is really about YOUR comfort. Processing chickens in July heat is miserable. Processing in February cold means dealing with frozen scalding water.
Our schedule:
- Order chicks late February → Process late April
- Order chicks mid-July → Process September
Lambs
Ideal age: 5-8 months for milk-fed lamb, 8-12 months for yearlings Best season: Fall (October-November)
Spring lambs born in February-March hit ideal weight right as the weather cools. This is traditional timing for a reason.
Why fall works:
- Animals have grown all summer on pasture
- Cool weather means easier handling and better meat quality
- Natural breeding cycles put lambs at the right age
Our schedule:
- Lambing: February-March
- Processing: October-November
- Target weight: 100-120 lbs live weight
Goats
Similar to lambs: Process at 5-8 months for kids, plan for fall processing.
Nigerian Dwarf kids are small (25-35 lb hanging weight), so you can process several in one session. We often do goats and lambs on the same day.
Pigs
Ideal age: 6-8 months (depends heavily on breed and feed) Best season: Late fall/early winter (November-December)
Pigs are flexible — they grow year-round with proper housing. But there’s a reason “hog killing time” was traditionally late fall:
- Cool temps mean no flies and natural refrigeration
- Holiday demand for hams and roasts
- Pigs have had a full season to grow
Our schedule:
- Piglets arrive: April-May
- Processing: Late November
- Target weight: 250-280 lbs live weight
Beef (If You’re Ambitious)
Ideal age: 18-24 months Best season: Fall or early winter
Beef is a different animal (literally). The carcass size requires infrastructure most homesteads don’t have. But if you’re doing it:
- Cool weather is essential — you can’t chill 800 lbs of beef without it
- Aging requires sustained cold temperatures
- Most homesteaders use processors for beef
Planning Your Processing Calendar
Here’s how a year might look for a diversified homestead:
| Month | Activity |
|---|---|
| January | Order seed stock catalogs, plan breeding |
| February | Lambing/kidding begins |
| March | Order Cornish Cross chicks (batch 1) |
| April | Chicks arrive, pigs arrive |
| May | Chicken processing (batch 1) |
| June | Mid-year assessment, cull decisions |
| July | Order chicks (batch 2), breeding prep |
| August | Fall breeding for sheep/goats |
| September | Chicken processing (batch 2) |
| October | Lamb processing begins |
| November | Lamb/goat processing, pig processing |
| December | Wrap up processing, equipment maintenance |
Weather Contingencies
The plan is ideal. Reality requires flexibility.
If it’s too warm:
- Process early morning (start at dawn)
- Have ice ready — lots of it
- Keep the chill cooler running constantly
- Consider rescheduling if temps are over 70°F
If it’s too cold:
- Cold is better than hot, but below freezing creates problems
- Water freezes, hands go numb, meat freezes too fast
- Consider an enclosed processing area
- Scalding water cools too quickly
The sweet spot: 35-55°F with overcast skies and no wind.
Signs an Animal is Ready
Beyond calendar planning, watch for these markers:
Lambs/Goats:
- Body condition score 3-3.5 (can feel ribs but they’re not visible)
- Good fat cover over the loin
- “Blocky” appearance from behind
- Alert and healthy — never process sick animals
Pigs:
- 250-300 lbs live weight for standard market hogs
- “Jowl bounce” when they walk (indicates good fat)
- Wide, flat back
Chickens:
- 5-7 lbs live weight (Cornish Cross)
- Trouble walking (they’ve reached max comfortable size)
- Heavy breast development
The Batch Processing Advantage
Once you’re set up for processing, doing multiple animals in a session makes sense:
- Setup time is fixed — do 1 lamb or 3, the prep is the same
- You’re already dirty and in “work mode”
- Cleanup is only once
- Equipment is already out
We typically do all lambs/goats in 1-2 sessions, even if it means a long day. Beats dragging equipment out multiple times.
Building Your Calendar
Start with your end goals and work backwards:
- When do you want meat in the freezer?
- How long does that animal take to reach ideal weight?
- When do you need to start that animal?
- What does the weather look like in your region at processing time?
For us in Indiana, the math usually lands on:
- Spring chickens (March chicks → May processing)
- Fall everything else (September through November)
Your climate might shift this. Arizona homesteaders process in winter. Minnesota might need to start earlier in fall.
Need help with the actual processing? The Homestead Butchering Handbook covers species-specific guides, troubleshooting, and step-by-step checklists.