Just curious as to your experience....is it true that cutting the throat as opposed to totally removing the head to kill really affect the flavor or texture of the meat? I've read that to slit the throat is better but yesterday when we culled one of our meaties we just lopped the head off with a poultry shears in the killing cone and that seemed a heck of a lot easier for newbies. Is there anything wrong with doing it that way? The bird is resting in the fridge, I am anxious to see how it tastes as it was the first one we have butchered! It dressed out at 3 lbs. 12 oz. at 6 weeks and looks yummy!