I have my first pair of King squab ready to butcher. How does one dispatch a squab? What kind of knife or other tools do you need? Do they lie still, as the chickens do? Is it worth making a small killing cone for easier drainage afterward? (Do they run around like beheaded chicken?) But my chicken hatchet is too big for squab necks!
I have heard of just pulling their little heads off. I may be a tough old lady that is able to butcher my own animals, but I can't do that. So can you just lay them down and cut off the heads with a sharp knife?
I understand they are easy to dry pluck at this age. I am guessing that will be easy.
And how much care needs to be taken with the gutting? I am used to cleaning rabbits and chickens, where you are careful to cut around the anal outlets as you extract the intestines, so as not to contaminate the meat.
Edited by HaywardGardener - 8/11/12 at 1:17pm