First butcher date set

Discussion in 'Meat Birds ETC' started by Beaglegal, Nov 15, 2019.

  1. Beaglegal

    Beaglegal Songster

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    I’ve reserved my scalder and plucker through the county for the weekend of Dec 14th. Will be culling 7 cockerels that will be about 16 weeks. They are from a broody hen hatch and are buff Orpington crosses. I am also thinking about culling a cross beak hen and an older non laying hen as well.

    This will be my first time so any tips, tricks, well wishes are appreciated. I am nervous and anxious to do this as humanely as possible.
     
  2. sourland

    sourland Broody Magician

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    Good luck. Is there someone experienced to assist you ?
     
    Sequel likes this.
  3. Beaglegal

    Beaglegal Songster

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    I wish, but it’s just me and my husband. We have watched a lot of you tube videos but that’s it. We did have to euthanize an injured chicken a few weeks ago which isn’t the same, but the killing part went okay.

    We plan to use the cone method
     
    Sequel likes this.
  4. Sequel

    Sequel Free Ranging

    You'll do fine! Any problems you run into you can make your own youtube tutorial later! Good luck!
     
  5. Koyote

    Koyote In the Brooder

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    I've only processed a few batches, so not an expert by any means. Having a couple of different sizes cones helps; not all of mine fit in the same cone. Also, I like to keep my hands on their feet/over the top of the cone for a bit. Keeps them from accidentally flopping out of the cone and making a mess of things. Having a couple of good sharp knives handy will save you from having to stop part of the way through to sharpen one. I've just skinned my birds, never used a plucker or scalder so I have no idea on those. Good luck. The meat is much better than anything I've ever gotten from the store.
     
  6. Beaglegal

    Beaglegal Songster

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    Thanks, the knife thing is a good tip! I appreciate it!
     
  7. americanchicks

    americanchicks Songster

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    A sharp knife to dispatch the bird is important but watch your fingers. I had to get stitches last year.

    When they are in the cone make sure they are all the way gone. If you leave a large bird unintended it may flop out during its final death throes.

    I like to cut my birds in half. After gutting I cut along either side of the spine removing it and the neck in one piece. I then cut off the gland at the base of the tail. It can give a bad taste. Then you can cut it in half at the breast bone or leave it together. Whats nice it makes cleaning the lung from the rib cage a breeze. Also I like to use the back done and feet to make broth. Now that I have a surplus of chicken broth in my freezer its amazing how much I use it. Beats store bought anytime.
     
    slbenter likes this.
  8. Beaglegal

    Beaglegal Songster

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    Have you tried those cut resistant gloves? I was thinking about getting some
     
  9. Koyote

    Koyote In the Brooder

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    Some people prefer to use pruning shears/loppers to decapitate poultry instead of a knife. I've never tried it myself, but it might be worth looking into.
     
  10. americanchicks

    americanchicks Songster

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    It was pretty gruesome. It was the 4th chicken I was doing and I wasn't paying attention to where my left hand was. Just sharpened the knife too, took 5 stitches. I wear gloves now. Never tried using clippers but sounds like it would work if they where sharp. It sucks when you make a cut that's not deep enough and have to do it again :(
     

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