New York City boasts many outstanding live poultry suppliers for those interested in keeping backyard chickens. However, remember that roosters are illegal to possess in residential areas due to potential threats such as foxes.
This family-owned hatchery specializes in egg-producing breeds and is the largest poultry seller in their region. They are NPIP certified, offering local pick-up.
Jackson Vivero
If you’re in Queens and want to buy live poultry near me, look no further than Jackson Avenue Live Poultry Market. Public transit provides easy access; buses and trains frequently stop nearby; use Moovit to find the fastest route that will take you directly there!
At Jackson Avenue’s industrial market, goat costs $2.99 a pound, and shoppers weigh animals while they are alive to ensure accuracy. Behind closed doors in a slaughter room, Marcos Castillo hangs 103-pound goats upside down by their hind legs before quickly slicing their throats and skinning and extracting entrails within five minutes.
Flushing Live Poultry
Flushing Live Poultry, located in northeastern Queens, boasts an overwhelmingly crowded lobby in which customers line up to buy chicken, duck, and other poultry from its cages of live quail and guinea hens at three for $12 each. Owner Hasin Arman noted these live meats offered for sale were an attractive alternative to supermarket frozen products containing white feathered conventional chickens; many immigrant New Yorkers regularly shop here, according to him.
His business is growing at 20% each year. Each day, hundreds of people come through, purchasing three to four birds from him each time. Most customers hail from China but also come from Muslim communities nearby as they believe his meat to be healthier than commercially raised varieties; others visit because of cultural and culinary associations they bring from home.
Flushing Live Poultry is one of several markets offering live poultry sales. Most follow Islamic standards when slaughtering their birds, while others follow Jewish customs. Many also sell lamb and beef.
Flushing Live Poultry was completely sold out within three hours after opening on Thursday, just two days before Lunar New Year’s Eve. Rob, who declined to give his last name, sold double the chickens raised at his Pennsylvania farm than usual.
P & M Live Poultry offers fresh poultry products, such as duck and quail, for customers to select. Their knowledgeable staff is always on hand to answer any queries, provide cooking tips, or suggest recipes explicitly tailored to each customer’s preferences, and custom cuts may even be ordered as required.
Yonkers Market
Yonkers has many businesses and restaurants serving its local community, beautiful parks, and stunning river views. Several luxury apartment buildings have recently been constructed along the river in Yonkers to form vibrant urban neighborhoods. Yonkers is also a popular tourist destination where many of its cultural amenities are located – making for a rich urban experience!
Getty Square, home to local government and businesses alike, serves as the center point of the Borough’s Downtown district. There are multiple major shopping centers located here, as well as upscale eateries such as X20 restaurant situated within an old Otis elevator factory.
Yonkers offers more than shopping and dining – it also boasts many recreational activities in its downtown area, from museums and galleries to theaters and music venues, plus various entertainment and sporting events throughout the year.
At Christmas, Yonkers’ downtown district becomes an outdoor marketplace with an ice skating rink and mechanical reindeer courtesy of Yonkers IDA and free to attend.
At this market, vendors sell fresh produce, gourmet cheese, and bread products, locally roasted coffee beans, and handmade goods made with ingredients sourced from nearby farms. In addition to providing products, the market also sells gifts and crafts.
Market vendors also offer an impressive variety of poultry products, ranging from chicken thighs to duck breasts and legs smoked, roasted, or deep-fried – which are particularly popular among Chinese and Vietnamese shoppers.
Staff at the market are trained to handle animals safely and humanely, keep the slaughter area clean and disinfected, inquire with potential customers if they own pets or livestock, report any abnormal animals or dead birds to the Department of Agriculture and Markets as soon as possible, etc.
Clearwater Live Poultry Market
Live poultry markets across New York City operate with remarkable efficiency. On any given week, they sell 400 to 500 chickens at Queens’ Jamaica Archer Market, 800 at Yonkers, and around 1,000 at Dominick’s. All three slaughter their birds on-site, with individual birds taking 15 minutes to pluck before killing; customers may bring in as many as 30 birds for killing and then freezing for later.
Markets provide weekly supplies of roast chickens – selling for about $1 per pound – and fresh quail, pheasant, and partridge that customers can roast themselves. Customers understand the importance of freshness from slaughterhouse to refrigerator case when selecting their bird(s).
Flavor in meat depends on how it is handled from death through sale, with fresh-killed birds tasting better than frozen ones even with shorter expiration dates. Louis Siani of Yonkers First Live Poultry Market and Michael DeMattio from Dominick’s claim that sell-by dates on supermarket chicken only refer to its center portion – while its skin, feet, and entrails have already passed their prime.
At Clearwater Market in Brooklyn, owner Rick Franciosa charges 89 cents a pound for soup or stewing chickens and 69 for three dark-fleshed Guinea hens reminiscent of pheasant; his store also offers Muscovy ducks which have less fat and more meat compared to traditional duck varieties; larger markets Yonkers and Dominick’s offers geese that must be ordered ahead of time as they tend to go quickly; these markets are all licensed and inspected by state Agriculture Department inspectors as they visit regularly to make sure health standards are being met – all licensed and inspected weekly by state Agriculture Department inspectors as well as by state Agriculture Department personnel unannounced to ensure health standards are being upheld compared with industry norms;
