It does get quicker with more practice. We process cohorts of meat birds over the course of a week. We just do three at a time because it can be a tedious task. For three birds it takes us two hours from setting up-dispatching-plucking-gutting-stringing-weighing, bagging, labelling, depositing in the freezer-clearing up. This includes Mrs PK’s meticulous removal of any trace of a feather with tweezers after my initial plucking.