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Discussion in 'Meat Birds ETC' started by Guitartists, Nov 9, 2008.
I tried Google and searching here......
Why is this done? What does it accomplish?
I guess chickens are just like any other animal. You have to bleed them cause you don't want to eat the blood with the meat.
Just like pigs and cattle, you have to bleed them also. I suppose if you left the blood in the animal it would probably spoil the meat or something.
i think it's so that it's easier to store/package/freeze.
I had never heard of it before.... I butchered some extra roos not long ago... but didn't bother doing anything other than throwing them in the pot. They cooked up nicely and looked just like any other chicken I've cooked... there didn't appear to be any excess blood or anything. That's why I ask.
Well, if you butchered them they probably bled anyway. It only take a few seconds and the blood is out.
The way most people kill their chickens, a considerable degree of bleeding out is going to occur anyhow, as a byproduct of the beheading or throat-cutting or whatnot.
So I think it is less of a separate issue than it would be with a cow or deer or whatever, that's normally killed in an, um, less bloody sort of way, if I may put it that way.
The meat is better with the blood bled out of it - better eating and keeps better, as I understand it.
Thanks for the replies
To bleed out is also a method of killing. You cut the artery at the neck, hang the bird upside down and bleed out the bird. We used this method this summer for the first time. If you're interested, check out the link below.
Thanks for that link I like folks who take the time to take pics of what they are doing.... I have a hard time sometimes without visuals
Quote:Nice site- what are you using for a scalder in those pics? Is that some type of temperature control, or just the thermometer I see? I'm looking to upgrade my method.