do i have bleed my birds

Discussion in 'Meat Birds ETC' started by bucilla, Nov 19, 2011.

  1. bucilla

    bucilla New Egg

    Jun 14, 2011
    hi i have been growing my roos on for the table they are now ready we have never done this before . ive been reading up about the plucking and cleaning but the bleeding out is really bothering me and wondered if it has to be done the meat is only for my family does it affect the taste or is it just a look thing any advice is gratefully received on all the process many thanks colette
  2. RWD

    RWD Chillin' With My Peeps

    Jan 2, 2011
    Wartrace TN.
    All animals used for meat should be bled, before butchering. It only takes a few minutes for the animal to be bled out. The meat will bleed out one way or another, in your bucket or in your refrigerator.
  3. Oregon Blues

    Oregon Blues Overrun With Chickens

    Apr 14, 2011
    Central Oregon
    The truth is that there is not a lot of blood. You just hang the chicken by the feet after it is dead and let the blood drip out from the neck.

    The bird is dead, so it doesn't hurt or bother the bird. I catch the blood in a large pan so I can dispose of it. Or it can be cooked and fed to your dogs.
  4. Beekissed

    Beekissed Flock Master

    Takes only a matter of seconds. My other chickens gather round to drink the's good for them.
  5. machoman

    machoman Chillin' With My Peeps

    Sep 9, 2011
    When you say " bleeding out " do you mean slitting the throat and is that what's bothering you? You can chop their heads off, they'll still bleed out. The death is instant.
  6. Erica

    Erica Chillin' With My Peeps

    Dec 5, 2010
    Blood affects the keeping-ability of the meat. If you don't bleed the bird out, the meat will go off a lot quicker.
    There's not really any way around it.
    Cervical dislocation allows the meat to bleed out into the neck cavity, so it doesn't have to be external bleeding (FYI).
  7. peterlund

    peterlund Chillin' With My Peeps

    Jan 29, 2010
    MA Cranberry Country
    No need to slit throat, which is more of a learned science. A chop or a quick slice from a sharp knife while holding the bird on a piece of wood works fine. Try to hold the birds wings tight to prevent them breaking bones etc in the death throws... Bord is dead then, but you might not believe it from all the nervous reactions for the minute or so after decapitation...
  8. Royd

    Royd Chillin' With My Peeps

    May 31, 2009
    Middleburg, Fl.
    The advantage to the killing cone is that the chicken's heart is beating until there's not enough blood left, to keep it operating. Basically, it's a Kosher kill.
    If you've got a sharp knife, just stretch the neck out, by pulling down on the head, and two quick slices, right under each jawline, and it's done.
    Last edited: Nov 20, 2011
  9. Beekissed

    Beekissed Flock Master

    Yep...killing cone makes it all sooooooo easy. You can make one out of a 2 gal. bleach jug as easy as pie... cut out the bottom, cut out a head-sized hole in the top, invert it, staple or nail it some solid perpendicular surface and you are in business. For smaller birds a 1 gal. jug will do, but I find the 2 gal. jugs accomodate the big meaty birds, so I just went ahead and used those instead.
  10. PotterWatch

    PotterWatch My Patronus is a Chicken

    Apr 22, 2008
    I agree that a killing cone and a very sharp knife or scalpel (we us a scalpel), is the easiest way for everyone involved. I caused much more suffering when I used a hatchet and stump than I ever have using a cone and a scalpel.

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