Do Happy birds = Good meat??

[Mosey2003]

So you're telling me THE ACT OF CUTTING A THROAT DOESN'T MAKE A BIRD CHEWY?!?!? I know that. I don't like you're attitude. Secondly does it matter what part of the throat they cut what does that have to do with my question

I'm not copping an attitude, sorry if it came across that way. I just think if we're really getting deep into discussing butchering, it's important to know what we're talking about.

It sounded like you were asking specifically if cutting the throat made them chewy, that's why I responded to it.

Bottom line, anything other than a Cornish Cross or specifically bred free ranging broiler bird is going to be chewier, no matter how it is butchered, simply because it will be older. I hope that helps.

 

[Ragna]

I'm not copping an attitude, sorry if it came across that way. I just think if we're really getting deep into discussing butchering, it's important to know what we're talking about.

It sounded like you were asking specifically if cutting the throat made them chewy, that's why I responded to it.

Bottom line, anything other than a Cornish Cross or specifically bred free ranging broiler bird is going to be chewier, no matter how it is butchered, simply because it will be older. I hope that helps.

I have killed chickens I just confused the anatomy apparently

 

[Ragna]

I'm not copping an attitude, sorry if it came across that way. I just think if we're really getting deep into discussing butchering, it's important to know what we're talking about.

It sounded like you were asking specifically if cutting the throat made them chewy, that's why I responded to it.

Bottom line, anything other than a Cornish Cross or specifically bred free ranging broiler bird is going to be chewier, no matter how it is butchered, simply because it will be older. I hope that helps.

I just want the best quality I can get when I start my shop

 

[Ragna]

I'm not copping an attitude, sorry if it came across that way. I just think if we're really getting deep into discussing butchering, it's important to know what we're talking about.

It sounded like you were asking specifically if cutting the throat made them chewy, that's why I responded to it.

Bottom line, anything other than a Cornish Cross or specifically bred free ranging broiler bird is going to be chewier, no matter how it is butchered, simply because it will be older. I hope that helps.

I don't want meat tainted with adrenaline if the chicken is panicking or very stressed if in fact that happens

 

[BlackHackle]

Not likely. Unless the bird tortured for hours, then slaughtered and immediately frozen. Heritage breeds will always be stringy and chewy. Most people have to apply special handling and cooking techniques such as pressure canning or stewing.

Totally agree! We have to do tedious preparing to insure our birds taste good

 

[Tesumph]

I just want the best quality I can get when I start my shop

I think your question was answered pretty well. No, sending them to a processor will not drastically change the quality. The only difference is that it would apparently bother you.

 

[Mosey2003]

I've had them done offsite and done them myself, never had one tainted with adrenaline. I don't think it's all that common. They really aren't troubled by other birds being killed in front of them, from what I've seen.

 

[BlackHackle]

I don't want meat tainted with adrenaline if the chicken is panicking or very stressed if in fact that happens

Broiler chickens are rather slow in the heads. They don't realize what is happening to them until it is too late. Look up Joel Salatin's technique for butchering, they say it is the best way to do it and he is a full scale farmer

 

[Northern.Ontario]

I have killed chickens I just confused the anatomy apparently

You MUST completely cut the carotid artery

with a very sharp knife for a good bleed out; there's also very little trauma with this method. Cutting their esophagus (part food travels down) or trachea (wind pipe) will not result in death right away.

 

[Ragna]

You MUST completely cut the carotid artery View attachment 1444886 with a very sharp knife for a good bleed out; there's also very little trauma with this method. Cutting their esophagus (part food travels down) or trachea (wind pipe) will not result in death right away.

The way I was taught to kill birds they don't die they jump around in terror trying to escape while in the blood draining thing