First butcher date set

[Beaglegal]

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.

 

[sourland]

Good luck. Is there someone experienced to assist you ?

 

[Beaglegal]

Good luck. Is there someone experienced to assist you ?

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]

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

 

[Koyote]

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.

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.

 

[Beaglegal]

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.

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

 

[americanchicks]

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.

 

[Beaglegal]

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.

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

 

[Koyote]

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.

 

[americanchicks]

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