Butchering process method - Thru roof of mouth?

Discussion in 'Meat Birds ETC' started by jerseygirl1, Sep 26, 2010.

  1. jerseygirl1

    jerseygirl1 Overrun With Chickens

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    I sold some birds to a farmer, who gave me some great advice on chickens and processing. I am just wondering if anyone has the same thoughts. She said she butchers them by opening their beak and inserting a knife into the roof of their mouth, she said there is a spot that you can see, like a small slit, in their mouths that once you push the knife thru it, it kills them instantly. She said the slitting their throats PRIOR to doing this makes for very tough meat.
     
  2. emys

    emys Chillin' With My Peeps

    Nov 19, 2008
    Idaho
    Huh, never heard that before.
     
  3. Brunty_Farms

    Brunty_Farms Chillin' With My Peeps

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    For me it seems like an old wives' tale, but the method is called "pithing". However I doubt that there would be much of a difference in quality of meat. I believe that method is more for having the feathers loosen up prior to plucking.

    Just my experience, go with the cone and cutting throat method. It's the safest, most efficient way in my opinion.
     
  4. sonew123

    sonew123 Poultry Snuggie

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    I agree with Brunty Jersey. the cone and jugular slitting is so much better-besides the hot water and feather plucker takes care of the feathers:)
     
  5. goldnchocolate

    goldnchocolate Chillin' With My Peeps

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    Quote:I'm thinking of doing it this way for my next rooster. I haven't had a very easy time cutting the jugular vein on the first slice and I think that it would be just as easy to do the stick through the roof of the mouth and have it done with rather than screwing up and needing several slices to finally find the jugular. I have ordered a 'sticking knife' that should be able to help get the job done quickly. There is a really good picture, of the groove in the roof of the mouth, in a thread that I read recently. I'll see if I can find it.
     
  6. Judy

    Judy Chicken Obsessed Staff Member Premium Member

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    As I understand it, pithing does not actually kill the bird, only his brain, so the heart continues to pump. It supposedly is the best way to remove the most blood from the bird, and supposedly loosens the feathers as well. Of course it would die of blood loss pretty quickly, and it would not be aware of this.

    I have never tried it because I have never seen it done and would not want to make a mistake, leaving a live bird with a live brain, feeling pain. Slitting the throat in the proper place does a pretty darn good job of bleeding, IMO, but then, it doesn't loosen feathers.

    Maybe that farmer would let you watch his process. I have never had the opportunity; I doubt there are a lot of folks around any more who do this.
     
  7. Bossroo

    Bossroo Chillin' With My Peeps

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    The operative word is "supposedly" !!! Just hearsay and not admisable in scientific work. The heart continues to pump, no matter the kill meathod. until it dies from lack of oxygen due to no more blood to be pumped.
     
  8. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    I am going to venture a guess here . . . I have a feeling that even after "pithing" you are going to have a bird flopping all over the place, not contained, and not being bled out. But that's just a guess, let us know how it goes!!!
     
  9. jerseygirl1

    jerseygirl1 Overrun With Chickens

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    She offered to show me - I am going to take her up on it and will try and get video of it. She said the bird isn't moving once you go thru the roof of its' mouth, it stops.Ddawn, that is exactly how she explained it to me. She does it also (besides she said the met is not as tough) makes for better bleeding out and better feather plucking.
     
  10. mstricer

    mstricer Overrun With Chickens

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    My BF said IT'S ALL BAD!!!!!!!!!!!!!!!! he will never do it again.
     

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