When the first chickens reach about 2.5 pounds dressed out, Chris will start processing them. With the help of two neighbor ladies, he butchers a batch every two weeks until the last are about 4.5 pounds dressed out. This ensures a steady supply of meat for his customers. If sales slack off, he can delay starting another batch, so all meat is sold within one week of processing. The Weicks sell whole chickens, halves, quarters, ground meat, thighs, breasts, mixed parts with no breast, and a mesquite-smoked and seasoned brisket.
All meat is sealed in vacuum packaging and frozen immediately after processing.
Chris says frozen chicken has a stigma because it is abused by stores. But theirs will keep for at least six months with no change in flavor. What makes Full Season Farm unique from other farms raising chickens is their state-inspected processing plant. Chris is pretty sure theirs is the first farm-size poultry plant to be built in Texas. The small building has two processing rooms, a sales room, and a walk-in freezer.