Hi! I'm new to raising birds for meat and am wanting to butcher my first batch of chickens soon. I've done a lot of reading and research (including on this forum!) and am determined to do this, but am still pretty nervous -- I've not butchered an animal before (besides an emergency cull of a bird that was suffering), and I want to make sure the process is as painless as possible for the birds. I do know that I prefer chopping the head off as opposed to slicing or breaking the neck.
So things I have questions about:
So things I have questions about:
- Does anyone have any advice for dealing with nerves?
- How do I keep the bird from flapping around/its neck stretched out so that I can make this a simpler process? (On the emergency cull I stuffed it into a bag, but my partner had to hold it for me -- I guess I want to know how I can make this a one-person job).
- I don't have a ton of muscle -- is there a particular axe/hatchet/machete brand that has a good weight to help with the cut and is easily sharpened? Bonus points if it comes sharpened (used a small hatchet before and it was. Not a good experience and the blade was impossible to get/keep sharp).
- Any recommendations for sharpeners and processing knives/equipment?
- Not a concern now because it is cold where I live -- but how do you keep flies away when processing during warmer months?