- Feb 18, 2013
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I have been reading threads dealing with caponization. Since death by nicking an artery are common, what about using a cauterizing snare to grab the testes?
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Did the chickens get any kind of anesthetic for the operation? After doing the operations how long did it take for the birds to die? This seems rather nasty experience for the birds. I would never like to do this to my chickens.
I don't want to offend anyone, but how can this thing be OK? If I tried to do it to my pet parrots, dog or cat I am sure I would face animal cruelty charges.
I am not vegetarian or some crazy animal lover. I eat my chickens, but like to raise them and kill them in a humane way. It must be very painful for the chicken and stressful, and if many die that must be a loss of money for the owner.
Can't they be raised as roosters together and then butchered when required without having to do this procedure?
A cautery can be used. I think in my case it's a matter of the learning process and I genuinely was sorry to have lost the birds. What is interesting is that the first bird we did was the oldest and it went quite smoothly.
I think this is an interesting idea and one I considered. We have not yet processed our first batch (they're about 2mos old) yet, and I'm not sure if we will attempt to caponize them or not. I realize this is supposed to help with meat quality and weight, but I wonder if part of the problem is that we expect our birds to dress out like cornish-cross. It's like we have taken the "super-size" concept into everything we eat. Joel Salatin has explained that he uses the cornish-cross because its what Americans want, but not because its the "right" thing to do. I think with enough pressure and active promotion, we might be able to change this mindset in some. True, a cockerel wont be quite as "tender" as a capon, but you also avoid the casualties. I really appreciate what Bresseman is trying to do and I will follow with great interest. If we can caponize effectively, I think its worth exploring. That said, I don't know if I can risk the loss for less than efficient outcomes. Thanks Bresseman, for taking the initiative here and exploring the process. Hopefully we can all learn more from your efforts. Out of curiosity, did you buy a caponizing kit, or make one?Have you considered practicing on birds you are processing, after they've been dispatched? That might allow you to become more proficient and comfortable with the procedure.
I am very interested in the idea of caponizing, but I can't personally get over the lack of anesthesia and having them suffer. I have a hard enough time with processing. I have no problems with cleaning and butchering, but DH has to dispatch them.
Caponinsing is one of those things that is questionable, but has a LONG history. Its is most defiantly done in France to these birds and is done for other birds as well. I agree I am not sure if I can do it. However, I have seen capons walking around and they seem shockingly OK in a few days. Walking around, eating and drinking and running. So while it seems horrific, it does not seem to cause them long term pain. I know birds are good at hiding it, but they do not act well when really hurt either.Did the chickens get any kind of anesthetic for the operation? After doing the operations how long did it take for the birds to die? This seems rather nasty experience for the birds. I would never like to do this to my chickens.
I don't want to offend anyone, but how can this thing be OK? If I tried to do it to my pet parrots, dog or cat I am sure I would face animal cruelty charges.
I am not vegetarian or some crazy animal lover. I eat my chickens, but like to raise them and kill them in a humane way. It must be very painful for the chicken and stressful, and if many die that must be a loss of money for the owner.
Can't they be raised as roosters together and then butchered when required without having to do this procedure?
I too wonder about this. How much is too much? You will never get the time back, and here in California, I cant even sell them unless they are processed at a FDA approved facility. That adds as much as feed to the cost of a young bird.Thanks for your kind words. I think that the issue here is the bottom line vs reality. Americans have been so acculturated to the Cornish cross that it's going to be an uphill battle to get them to value a tough, skinny rooster, young or not. Fact is we can barely give them away these days. The only folks who are processing and consuming cockerels are the folks who don't have to be converted. Heritage breeds will always be a specialty market! Restaurants in my area truly want them as do some farmers markets. However price point is truly a challenge. The point where the rubber meets the road is really American culture and the fast, cheap, unnaturally augmented food that we as a country have become accustomed to. I'm afraid that the market for the Capon and the Heritage breed will always be those who care about those traditions and those who are involved in the foodie and local food movements. Without these niche markets we who raise and propagate these breeds would have little to no market. Yes the local food and heritage markets are thriving but even in these niche markets there is a ceiling to cost. I have now invested more than I probably will ever see in profit. It's a good thing that expediency has not overruled my crazy desire to provide the ultimate chicken dinner. At least I and my family and friends will be able to experience these birds first hand.