Not to change the subject from the all the seasonally-appropriate talk of eggs and chicks, but I have a question for those of you who process your culls for meat. I did debate posting this over in the meat bird section, and if anyone feels that would be a more appropriate place to ask just let me know and I'll move it over there. We have only done four chickens now, and the first one, a leghorn, went very smoothly. The last three have all been EE and one Ameraucana and were horrible experiences. It seems that we are having a hard time getting through the feathers in the beard/muffs when we make the cut. Is this a common problem? And does anyone who processes bearded birds regularly have any suggestions?
I haven't done it often, but I have done it....and I am going to go back to my grandfather's way....with an axe, cuz cutting the corotied (sp) artery is not only hard to do in one try and the thrashing around is hard on my heart to remember later. And, no, a killing cone didn't work well at all....one bird got loose with all the thrashing around....maybe I'm just not strong enough to stick them far enough into the cone....but I know I am strong enough to bring a swift, humane end with an axe. (I'll tie the legs together, just in case)