Culling Area

Ok! So like some of you have been, I'm sure, I'm in over my head with roosters! I've finally got s.o. to agree to set me up a culling area. Now, here is a little insight. I have a total of 38 chickens right now of all ages. I'll SAY I have 8 roos! Lol! My coop is an area that is an eighth of an acre! I have several nesting areas including a shed, which my girls love! I have also started incubating and selling chicks. We know most people don't want roosters or straight run (I do know how to feather sex chicks). Meaning more roosters on my hands. I have an area ready for any to grow in. My question, finally, what do I need for my culling area? Be extensive, please. Any ideas are welcome. Though I will say I plan to cull with some type of shears or clippers, as I'm not comfortable with an axe. So, what ideas do you have? What does your culling area and supplies consist of?

I made a killing cone out of a piece of aluminum flashing. I screwed it to a post above the compost pile so the blood enriches the compost with nitrogen.
I didn't want to buy a cone cause they're pricey. You can also use a large traffic cone.
I don't cut the head off. I cut the jugular vein and they bleed out quickly going unconscious.
The most important thing you need is extremely sharp knives.
I use a propane turkey fryer to scald the birds before plucking.
You need a table, some bowls, towels, ice, running water.

ice? What is that for?

For chilling the birds once they have been processed.

Oh, BTW feather sexing does not work on most chicks. They have to be bred for that trait.

I also keep a bowl of ice for the liver, heart and gizzard.

A cooler with ice for the carcass to chill it down quickly.

ChickenCanoe said:

I made a killing cone out of a piece of aluminum flashing. I screwed it to a post above the compost pile so the blood enriches the compost with nitrogen.
I didn't want to buy a cone cause they're pricey. You can also use a large traffic cone.
I don't cut the head off. I cut the jugular vein and they bleed out quickly going unconscious.
The most important thing you need is extremely sharp knives.
I use a propane turkey fryer to scald the birds before plucking.
You need a table, some bowls, towels, ice, running water.

Click to expand...

I also have a cone made from a piece of aluminum flashing nailed to a post. it has served me for 3 years. I cant bring myself to process turkeys so we take them for a drive to freezer camp ;-)
The cone was designed for Cornish X meaties and works great. We found we have to hang on to the legs of anything smaller than a meatie as they fall right through the cone lol

Sharp knives are definitely a requirement of getting the job done right ;-)
We utilise lots of rubbermaid totes filled with water and ice, I make a point of using apple cider vinegar in the water too to help kill any bacteria.

Wouldn't a deep freezer do?

There's a lot of good information in the meat forum.

Dragon Lady said:

I also have a cone made from a piece of aluminum flashing nailed to a post. it has served me for 3 years. I cant bring myself to process turkeys so we take them for a drive to freezer camp ;-)
The cone was designed for Cornish X meaties and works great. We found we have to hang on to the legs of anything smaller than a meatie as they fall right through the cone lol

Sharp knives are definitely a requirement of getting the job done right ;-)
We utilise lots of rubbermaid totes filled with water and ice, I make a point of using apple cider vinegar in the water too to help kill any bacteria.

Click to expand...

My cone's small opening is a little tight for mature Mediterranean roosters with monster combs so I put a noose of bailing twine around the neck just below the beak so I can guide the head through the hole and even then I have to grab the comb and squeeze it through.

For killing bacteria in the ice water, IMHO nothing works better than salt.

BroodyBettysMom said:

Wouldn't a deep freezer do?

Click to expand...

Do you mean a deep freeze to chill the bird?
The meat has to rest before being frozen. You can freeze and rest after thaw but rest you must and it's better to do so before freezing.
I usually let the meat rest chilled for 4 days before I freeze it.
If you don't let it rest it will be tough as nails. Same for any kind of meat. It's called rigor mortis.
I also use a vacuum sealer for the carcass. That eliminates freezer burn.

ChickenCanoe said:

My cone's small opening is a little tight for mature Mediterranean roosters with monster combs so I put a noose of bailing twine around the neck just below the beak so I can guide the head through the hole and even then I have to grab the comb and squeeze it through.

For killing bacteria in the ice water, IMHO nothing works better than salt.


Do you mean a deep freeze to chill the bird?
The meat has to rest before being frozen. You can freeze and rest after thaw but rest you must and it's better to do so before freezing.
I usually let the meat rest chilled for 4 days before I freeze it.
If you don't let it rest it will be tough as nails. Same for any kind of meat. It's called rigor mortis.
I also use a vacuum sealer for the carcass. That eliminates freezer burn.

Click to expand...

You just reminded me that I have to reach up into the cone to get the bird to hang its head down through the opening at the bottom, its funny how they just seem to know whats going on.

Does anyone use those shrink wrap bags after processing?