Cone Culling Tips

but I've read that the meat is better when they get their jugulars cut instead of lobbing off the full head. I do love the idea of a fast surefire method though.
I think that is BS. In regards to tough meat.
I say this to everyone, if you don’t know what your doing don’t make the bird your learning curve.(in my opinion) If you can’t find someone to show you properly then just use axe and stump or cut/loop the head off.
Playing a guessing game while trying to kill something is just wrong.
Good luck
 
I guess one would think it makes sense but I have never noticed a “bloody” bird after processing. Or one that I would say wow that still has blood in it.
I usually remove the head, but the ones I have let bleed out have less blood. I soak them in a salt water bath for a few hrs anyway so it's not an issue
 
Thanks everyone, this has been really helpful. I think my biggest problem was not getting the neck taut. I was using the comb in my left hand just to keep them from wriggling around, but the skin was moving around too much.

I've got a broody mama hen that keeps raising babies that I don't need for egg production, so I'll have another culling round soon enough. I'm curious about the pipe cutters, but I've read that the meat is better when they get their jugulars cut instead of lobbing off the full head. I do love the idea of a fast surefire method though.
Glad your latest round went better. I personally go with either pipe cutters or CD followed by pipe cutters. I don't have any issues with unsatisfactory bleed out.
 

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