Hopulence
Chirping
Hi all, (some graphic text below)
Processed 7 Cornish cross today. They were about a week after I like doing them (2 days short of 10 weeks). They were having a hard time "fitting" in my processing cone, meaning they would easily press against the sides and I couldn't fit my hand high enough to reach their head. In the case if the bigger roosters, I couldn't even pull their head down through the hole on the bottom without hurting them. After struggling 4 times I thought about trying the broomstick Method...
1st time I pulled the head right off. I didn't even think I pulled that hard but blood went everywhere. Ran to the cone to bleed out.
2nd one went perfectly. Little struggle with quick and painless process. Put in the cone and cut the vein to bleed out.
As I was processing these last 2, I noticed something. They didn't seem to bleed out nearly as much as the other ones (I use decapitation method). Even after Max 30 seconds before hanging upside down and cutting the artery (in case of the 2nd one), I noticed there was A LOT more blood in the neck area and in the cavity when I was removing feathers and guts. It seems like the meat is a darker tinge, as well, which I fear means the blood didn't properly drain out.
The last bird I went back to the old ways after realizing this.
My question is - is this normal with neck dislocation methods? Does the blood not drain as well since there are seconds where the muscles spasm without blood loss? I originally liked the idea of using the broomstick Method when the bird is bigger and struggles to fit in the cone. At this point, ill probably just get a larger come meant for turkey/ducks/geese.
Thanks for reading and any advice!
Processed 7 Cornish cross today. They were about a week after I like doing them (2 days short of 10 weeks). They were having a hard time "fitting" in my processing cone, meaning they would easily press against the sides and I couldn't fit my hand high enough to reach their head. In the case if the bigger roosters, I couldn't even pull their head down through the hole on the bottom without hurting them. After struggling 4 times I thought about trying the broomstick Method...
1st time I pulled the head right off. I didn't even think I pulled that hard but blood went everywhere. Ran to the cone to bleed out.
2nd one went perfectly. Little struggle with quick and painless process. Put in the cone and cut the vein to bleed out.
As I was processing these last 2, I noticed something. They didn't seem to bleed out nearly as much as the other ones (I use decapitation method). Even after Max 30 seconds before hanging upside down and cutting the artery (in case of the 2nd one), I noticed there was A LOT more blood in the neck area and in the cavity when I was removing feathers and guts. It seems like the meat is a darker tinge, as well, which I fear means the blood didn't properly drain out.
The last bird I went back to the old ways after realizing this.
My question is - is this normal with neck dislocation methods? Does the blood not drain as well since there are seconds where the muscles spasm without blood loss? I originally liked the idea of using the broomstick Method when the bird is bigger and struggles to fit in the cone. At this point, ill probably just get a larger come meant for turkey/ducks/geese.
Thanks for reading and any advice!