Separating/preparing birds for slaughter...

chooselife · **Joined:** Wed Oct 13, 2010 4:57 pm **Posts:** 2

Would you feed up ducks before slaughter or does the same apply

CARRINE · **Joined:** Wed Oct 13, 2010 7:13 pm **Posts:** 2

Is the following the best way to slaughter a chicken? never done it before

Make sure the head of the bird is positioned downward so that the blood can flow down easily, and preferably in such a way that the rest of the body is well secured. Best is to use a cone (funnel) with a hole in the bottom to get access to the head to apply the bleeding cut, whereby the bird's wings cannot flap thus preventing also that blood would remain in the wing tips afterwards. It is important to try to drain as much of the blood as possible, without causing damage to the body.

The best method and most human way to kill the animals is to cut the jugular veins with a sharpest possible knife. This way they will quickly loose consciousness because the blood is drained from the head within seconds after the cut. Allow app. 1.5 - 2 minutes of draining in order to get the best possible bleeding.

Cutting off the head of the bird completely will result in less bleeding. Moreover the plucking afterwards will also be more difficult.

timewarp · **Joined:** Sat Mar 20, 2010 2:13 pm **Posts:** 385

i use a cone to slaughter , taking head completly off , an begin plucking rite away while body still warm , yep bucket of hot water always at hand

cheers n beers gary

CARRINE · **Joined:** Wed Oct 13, 2010 7:13 pm **Posts:** 2

Thanks for that Gary

Ben n Deb · **Posted:** Fri Oct 15, 2010 4:17 pm

timewarp wrote:

i use a cone to slaughter , taking head completly off , an begin plucking rite away while body still warm , yep bucket of hot water always at hand

cheers n beers gary

I've never heard of putting them in a cone before!?

We've always just put their head on the block, and off with their heads... letting them flap to bleed them.

CARRINE wrote:

Best is to use a cone (funnel) with a hole in the bottom to get access to the head to apply the bleeding cut, whereby the bird's wings cannot flap thus preventing also that blood would remain in the wing tips afterwards.

Why would you want the blood to remain in the wing tip?

I am interested in hearing about this method, as cleaning up their feathers when they are covered in blood is quite messy.

Also, does this apply to killing ducks?

Chooselife...
it does apply to Muscovy ducks at least... I've never had one fatten up in just a few weeks of separate feeding.

chooselife · **Joined:** Wed Oct 13, 2010 4:57 pm **Posts:** 2

I was thinking it would take months to fatten up a duck that's why I asked. I know how slow ducklings are to put on weight let alone an older duck.

timewarp · **Joined:** Sat Mar 20, 2010 2:13 pm **Posts:** 385

fattering up begins when they are still chicks/ducklings/squab/goosslings ect unless done like i saw while in nam force fed thru a tube

not good or humane

cheers n beers gary

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