Designing for poultry is a complex and detailed process that involves many interconnected stages. At the start of the process, a producer must receive delivery of live birds, which are then transported to various stations throughout the facility. These stations may include stunners, killing cones, wet pluckers, dry pluckers, evisceration machines, and more. After the birds have been processed and properly cleaned and trimmed, they must be chilled and stored in cold storage until they are ready for packaging. Once packaged, these poultry products must then be distributed to retailers and restaurants across the country. Through careful product development and attention to detail at every stage of production, producers can ensure that their poultry products meet the highest standards of quality and taste.