Name: 工廠如何製作 Butterball 全骨無骨火雞！ thanksgiving 火雞製作過程大揭密！ (How Butterball Whole & Boneless Thanksgiving Turkeys Are Made In Factory)
Uploaded: 2025-11-28T14:22:15.000Z
Duration: 11 min 22 s

No holiday dinner would be complete without a golden turkey holding court, surrounded by all the trimmings of stuffing, tart cranberry sauce and velvety gravy.

沒有一道節慶饗宴會少了那隻金黃色的火雞，旁邊圍繞著餡料、酸甜的蔓越莓醬和滑順的肉汁。

關係子句

Whether it's sizzling in the fryer, basking in the oven, or taking on a smoky flavor over hardwood, it's the one dish that unites tables across the nation with the same delicious ritual.

無論是在油鍋裡滋滋作響、在烤箱裡慢烤，還是用硬木煙燻出迷人風味，這都是一道讓全國餐桌團聚的美味儀式。

But before the carving starts, this bird's tale is quite the adventure.

但在開始切肉之前，這隻鳥的故事可是充滿冒險。

Get ready to gobble up some juicy turkey insight and watch how this bird goes from feathered to festive feast.

準備好吞嚥這些關於火雞的精采洞察，看看牠們如何從有羽毛的生物變成節慶饗宴的主角。

The process of getting that succulent turkey to your plate begins right here at the breeding farm, and

要將那隻鮮嫩多汁的火雞端上你的餐桌，一切都從這個繁殖場開始，

right away you'll notice the barn is filled with hens only with commercial turkey egg production.

你會立刻發現這裡的穀倉裡只有母火雞，因為這是商用火雞蛋生產。

The females or hens are kept in dedicated facilities, separated from the males or toms.

母火雞會被安置在專屬的設施裡，與公火雞分開。

This arrangement optimizes breeding effectiveness and maintains strict health protocols throughout their productive lives.

這樣的安排能優化繁殖效率，並在牠們的生產壽命中維持嚴格的健康協議。

To supply nearly 200 million whole turkeys every year requires some creative intervention.

為了每年供應近兩億隻全雞，需要一些創意幹預。

So each hen is artificially inseminated by hand about once a week, which keeps egg output at a consistent level.

所以每隻母火雞大約每週會被人工授精一次，這樣能讓產蛋量維持在穩定的水準。

Then the barn's lighting is precisely regulated to about 15 hours a day, tricking the birds biological clocks to think it's constantly springtime, their peak laying season.

接著，穀倉的燈光會精準調控到每天約 15 小時，欺騙鳥類的生理時鐘，讓牠們以為現在是春天，也就是牠們產蛋的巔峰季節。

This consistent light schedule stimulates the hens to lay steadily all year long, yielding approximately four eggs weekly, far more than the limited dozen or so they'd lay in the wild during a short seasonal window.

這個規律的燈光時間表能刺激母火雞全年穩定產蛋，每週大約能產下四顆蛋，遠比牠們在野外短暫的季節性窗口期僅能產下十幾顆蛋來得多。

A typical hen follows this routine for roughly 25 weeks before her productive cycle winds down and the next flock takes its place.

一隻典型的母火雞會遵循這個流程大約 25 週，然後牠的生產週期就會結束，換下一批鳥接手。

After the laid eggs are gathered, they undergo a light rinse wash, then immediately dispatched to the specialized turkey hatchery just a few miles down the road.

收集完蛋之後，蛋會經過輕微沖洗，然後立刻被送到幾英里外專門的火雞孵化場。

Inside the hatchery, each egg spends about 25 days in this warm incubator set to 98 degrees Fahrenheit, carefully monitored while life begins to form inside.

在孵化場裡，每顆蛋會在這個設定在華氏 98 度的溫暖孵化器中待上約 25 天，在生命開始形成時被仔細監控。

Throughout the day, the trays slowly tilt side to side, replicating the way a mother hen would tend her clutch, turning her eggs nearly 100 times daily.

整天下來，蛋盤會緩慢地左右傾斜，模仿母雞照顧牠們的蛋窩，每天翻動牠們的蛋將近 100 次。

This constant motion keeps the embryo from sticking to the shell membrane and helps prevent deformities or fatal growth issues.

這種持續的移動能防止胚胎黏在蛋殼膜上，並有助於預防畸形或致命的生長問題。

After nearly 30 days, the the shells start to crack from within, and

將近 30 天後，蛋殼會開始從內部裂開，

the baby turkey, known as a poult, enters the world.

然後，小火雞，也就是所謂的雛鳥，就誕生了。

From here it's off to the brooder farm, where the serious business of plumping up these fuzzy newcomers gets underway.

接著，牠們就會被送到育雛場，開始認真地讓這些毛茸茸的新成員長胖。

Inside the brooder barns, warmth is everything, because the young poults aren't able to regulate their own body temperature yet, so flame Heaters are placed just above the floor, keeping the air toasty near 95 degrees, helping them thrive in their new environment.

在育雛舍裡，溫暖是關鍵，因為小火雞還無法自行調節體溫，所以地板上方會擺放火焰加熱器，讓溫度保持在攝氏 35 度左右，幫助牠們在新環境中茁壯成長。

They begin their growth journey on a high protein starter feed that's about 30% protein, made mostly from corn soybean meal, with added vitamins and minerals.

牠們的成長之旅從高蛋白質的起始飼料開始，蛋白質含量約為 30%，主要由玉米黃豆粉製成，並添加了維生素和礦物質。

They'll stay on this nutrient dense formula for two weeks to build strength fast.

牠們會持續食用這種營養豐富的配方兩週，以快速建立體力。

Over the next three weeks, the feed is gradually adjusted to match their growing size and shifting nutritional needs.

接下來的三週，飼料會逐漸調整，以符合牠們不斷成長的體型和轉變的營養需求。

By the end of week five, this orchestrated feeding program has transformed the fragile hatchlings into strong 4 pound juveniles ready for relocation to the finishing farm where the serious bulk up begins.

到了第五週結束時，這個精心安排的餵食計畫已將脆弱的雛鳥轉變為強壯的 4 磅幼鳥，準備移往生長場，開始認真的增重階段。

Hens and toms are separated at the finishing farm, housed in separate barns that cater to their different growth trajectories.

生長場會將母火雞和公火雞分開飼養，分別安置在不同的雞舍，以配合牠們不同的生長軌跡。

They continue eating a diet built around corn and soybean meal.

牠們會繼續以玉米和黃豆粉為主的飲食。

But now the formula is optimized for developing lean meat rather than bone structure, complemented by a constant supply of clean water.

但現在的配方是為了發展瘦肉而非骨骼結構而優化，並搭配源源不絕的乾淨飲水。

The hens typically complete their grow out cycle in about 16 weeks, reaching an average live weight of 20 pounds, while the toms can stay longer, up to 20 weeks, reaching a hefty 35 pounds.

母火雞通常在約 16 週內完成生長週期，平均活重可達 20 磅，而公火雞則可以待更久，長達 20 週，可達 35 磅的驚人重量。

Once the flock hits its target weight, the turkeys are carefully gathered and conveyed into specialized modules, which transports the live birds to the processing plant.

當雞群達到目標體重後，火雞會被小心地收集並運送到專用模組，將活鳥運往加工廠。

When the truck reaches the plant, an automated unloader lifts the transport modules and ferry them inside the facility.

卡車抵達工廠時，自動卸載器會抬起運輸模組並將其運送至廠內。

Inside, the modules pass through a system called slow induction anesthesia where gradual increasing levels of CO2 eases the turkeys into unconsciousness.

在廠內，模組會通過一個稱為緩慢誘導麻醉的系統，逐漸升高的二氧化碳濃度讓火雞進入無意識狀態。

This gentle progression prevents muscle tension that can produce tough meat, a detail that matters come dinner time.

這種溫和的過程可以防止肌肉緊繃導致肉質變硬，這點在晚餐時非常重要。

After they're fully sedated, workers carefully secure each bird onto an overhead shackle conveyor which carries them past this surgical blade.

完全鎮靜後，工作人員會小心地將每隻鳥固定在懸空的吊鏈上，吊鏈會將牠們運送至手術刀前。

Then that makes a small incision along the neck, letting the fluids drain efficiently.

然後，手術刀會在頸部劃開一個小切口，讓體液有效排出。

Then the carcasses are dipped into this hot water scalder to soften the skin and feathers, followed by a plucking machine lined with large rubber appendages that effectively strips the carcass clean.

接著，軀體會浸入熱水燙池，軟化皮膚和羽毛，然後經過一個裝有大型橡膠附屬物的脫毛機，將軀體徹底清理乾淨。

A spinning blade trims away the feet and the birds are reshackled before being sent to the evisceration line.

旋轉的刀片會切除腳部，然後將火雞重新掛上吊鏈，送往內臟處理線。

This automated scooping extractor reaches inside the body cavity, removing the internal organs, sending them to be chilled and sorted by type.

這個自動化的刮取器會伸入體腔，取出內臟，然後送去冷卻並按種類分類。

Once chilled to 40 degrees Fahrenheit, the hearts, livers and gizzards are packaged into individual giblet packs.

一旦冷卻到攝氏 4.4 度，心臟、肝臟和胗就會被包裝成獨立的內臟禮包。

These packs become the foundation for rich stocks and gravies that elevate your entire turkey dinner.

這些禮包會成為濃鬱高湯和肉汁的基礎，讓您的整頓火雞大餐更美味。

The final safety step required by the USDA is rapid chilling.

美國農業部規定的最後一道安全步驟是快速冷卻。

This can be done either by air or water to reach a core temperature below 40 degrees Fahrenheit.

這可以透過空氣或水來達成，核心溫度需降至攝氏 4.4 度以下。

And this plant achieves that through a lengthy five hour submersion in a chilled chlorine treated water bath.

這間工廠透過在氯處理的冰水浴中浸泡長達五小時來達成此目標。

Emerging from the chilling bath, the turkeys glide through a computerized grater that swiftly sorts them by both size and weight.

從冷卻浴中出來後，火雞會滑過電腦化刮刀機，該機器會根據大小和重量快速分類。

Birds of matching weight are conveyed together down the line where a pop up timer is inserted into the breast to signal the perfect roast.

重量相符的火雞會一起運送，胸部會插入彈跳式溫度計，以顯示完美的烘烤時間。

Then they're all sealed in vacuum tight plastic bags, wrapped in snug netting and secured for that perfect market ready look.

接著，牠們會被密封在真空緊密的塑膠袋中，包裹在合身的網套裡，並固定好，呈現出完美的市售外觀。

After a 24 hour flash freeze at minus 20 degrees Fahrenheit, the birds make their way to grocery stores everywhere, waiting to become the main course at family gatherings where that first slice becomes the moment everyone's been waiting for.

在零下 20 華氏度（約零下 28.9 攝氏度）進行 24 小時的急速冷凍後，這些火雞便會送到各地的雜貨店，準備成為家庭聚會的主菜，而第一刀切下時，就是大家引頸期盼的時刻。

While the whole turkey may dominate the spotlight in November, Butterball recognized that modern tables demand options.

雖然整隻火雞在十一月可能佔盡風頭，但 Butterball 明白現代餐桌需要更多選擇。

Not every household enjoys wrangling a 20 pound bird, and

並非每個家庭都喜歡處理重達 20 磅的火雞，而且

some simply prefer the lean, tender breast meat without the bones, giblets or sorting out who gets a drumstick.

有些人就是喜歡無骨、軟嫩的雞胸肉，不用處理內臟或爭論誰可以拿到雞腿。

That's where the boneless turkey breast comes in, a compact ready to cook roast created through a dedicated process all its own.

這就是無骨火雞胸肉的由來，它是透過專屬的製程所製成的緊實即食烤肉。

So let's follow the journey and watch how Butterball reshapes tradition into simplicity.

所以，就讓我們跟隨牠們的旅程，看看 Butterball 如何將傳統轉化為簡約。

After the eviscerated carcasses are fully chilled, they're routed to the cutting line where an automated blade cleanly separates the entire breast section from the rest of the body.

去內臟的火雞身體完全冷卻後，會被送往切割線，自動化的刀片會將整個胸部區域從身體其他部分乾淨地分離出來。

The carcasses continue down their own portioning route while the breast cuts roll across a deskinning machine that strips away the outer layer in seconds.

身體繼續沿著各自的分割路線前進，而胸肉塊則滾過去皮機，在幾秒鐘內去除外層。

Then it's through the deboning line where mechanical knives carve along the bone, freeing the smooth twin breast loes underneath.

接著進入去骨線，機械刀沿著骨頭切割，釋放出下方光滑的雙邊雞胸肉。

On the final finishing table, skilled workers carefully inspect and hand trim leftover bits of fat, cartilage, bone chips and membrane to create a clean, flawless cut.

在最後的整理桌上，熟練的工人會仔細檢查並手工修剪掉多餘的脂肪、軟骨、骨屑和薄膜，以創造出乾淨、無瑕的肉塊。

After trimming, the boneless turkey fillets are collected and chilled to about 40 degrees Fahrenheit before passing under this brine injector machine, dozens of stainless needles infuse a precise mix of water, salt and phosphate to lock in moisture with a touch of honey or sugar to boost flavor depth.

修剪後，無骨火雞菲力會被收集並冷卻至約 40 華氏度（約 4.4 攝氏度），然後通過這個鹽水注入機，數十根不銹鋼針注入精確的水、鹽和磷酸鹽混合物，鎖住水分，並加入少許蜂蜜或糖來增強風味。

The seasoned cuts are then vacuum fed through tubing into this large stainless tumbler where paddles pummel and knead the meat for nearly four hours.

調味過的肉塊隨後會透過管子真空送入這個大型不銹鋼滾筒中，攪拌槳會連續拍打和揉捏肉塊近四小時。

This steady motion activates natural proteins, giving the meat a sticky film that will later help each piece bind together into one cohesive roast.

這種穩定的運動會活化天然蛋白質，使肉產生一層黏膜，之後有助於每一塊肉結合在一起，形成一個緊實的烤肉。

Four of the sticky breast fillets are fitted into plastic molds, heat sealed by the machine and placed on racks before going inside the smoker.

接著，四塊黏稠的雞胸肉會被放入塑膠模具，由機器熱封後，放在架子上準備送入煙燻爐。

During five hours of cooking at 165 degrees Fahrenheit, smoky flavor infuses the meat while the sticky proteins bond all the cuts into single boneless roasts.

在攝氏 74 度的環境中烹調五小時，煙燻風味會滲入肉中，同時黏稠的蛋白質會將所有肉塊結合在一起，形成單一的無骨烤肉。

Once cooled, workers unload the roasts onto the conveyor.

冷卻後，員工會將烤肉卸載到輸送帶上。

Before the cooking bags are stripped away and the roasts pass under a shower of liquid hickory flavoring, they continue to packaging where they're wrapped in branded Butterball plastic and vacuum sealed tight.

在拆除烹調袋，烤肉經過一陣液態山核桃調味噴灑之前，會進入包裝區，在那裡它們會被包入品牌 Butterball 的塑膠袋中並緊密真空密封。

The sealed roasts move through 195 degrees hot water to shrink the plastic wrap into a skin tight fit.

密封好的烤肉會通過 90 度熱水，讓塑膠包膜緊密收縮，服貼在肉上。

Then a worker directs them into this surface pasteurizing chamber where alternating hot and cold water washes away any residual surface bacteria.

接著，員工會將它們送入這個表面殺菌室，在這裡冷熱水交替沖洗，洗去任何殘留的表面細菌。

The final result is a perfectly safe, ready to freeze whole breast on its way to stores, bringing you that delectable Butterball roast experience with all the flavor and no labor.

最終的成果是安全無虞、可立即冷凍的整塊雞胸肉，將送往各商店，為您帶來美味的 Butterball 烤肉體驗，風味十足，無需費力。

With more than 200 million turkeys enjoyed across America each year, there's now a bird tailored for every table and taste.

每年全美享用超過兩億隻火雞，現在有適合各種餐桌和口味的火雞。

From the grand tradition of carving a full bird to the foolproof boneless roast that's ready to slice and serve, every cook has their match and the flavors just as selective.

從盛大傳統的整隻火雞切片，到方便切片即食的無骨烤肉，每位烹飪者都能找到適合自己的選擇，口味也同樣講究。

Cajun heat, herbed up goodness, or smoky mesquite, there's a turkey twist for every taste bud.

不論是卡真風味、香草美味，還是煙燻牧豆樹風味，各種火雞口味都能滿足您的味蕾。

The real question is, what's sharing your plate?

真正該問的是，你的盤子裡還有什麼？

A mountain of stuffing or something totally off script?

一大堆餡料，還是完全出乎意料的組合？