Whole body turkeys can be difficult to prepare or handle and may not easily be used in these programs. Processing programs are available to convert them into more convenient and usable turkey products.
Commercial processors can get more edible cooked meat from a bird than foodservice kitchens can.
Lower labor costs for your operation because processed products take less time to prepare and don't require skilled labor. No increase in overhead because products can be designed to work on existing equipment. Reduced risk of bacterial contamination during handling. Less storage space required as processed products need about 60 percent less space than required for whole birds. Stabilized costs through portion control.