Ok, I know some people won't like this. In a perfect world, I wouldn't even consider it, because I love the sound of crowing. But since I'll be hatching eggs and I live in the city, I'd like to try de-crowing my roosters as an alternative to making them dinner. It's very unlikely I'd even be able to give roosters away and I'm not supposed to have roosters at all, so it pretty much comes town to a choice between de-crowing or culling. As I understand it, the bird is anesthesized, so it's better than the usual home caponizing, which is surgery without anesthesia! I really don't understand why de-crowing is supposed to be so cruel, while caponizing is perfectly acceptable. I want to do it myself because finding a vet who'll do it is difficult, and those who do do it are expensive. I've also heard it's a tricky procedure. However, I still want to try it, because as I said, they'd be dinner anyway, so slip-ups will just be tasty learning experiences. I've heard of a Russ Babcock in Arizona that evidently has developed a simple de-crowing procedure. So, does anyone have any experience with de-crowing? Know any vets that would be willing to share their secrets? Thanks!