Hello! I've been lurking here for some time as we are raising our first batch of egg and meat birds. I've found so much useful information here, but haven't been able to find the answers to some particular questions that got raised last night. Last night we did six of our 16 cornish x's, and it was a traumatic experience for all. (More so for the chickens than for us if we're honest.) We chopped off the head, stuffed the body in a cone and let it bleed out, then skinned them. This all was difficult but went smoothly enough. Then we did the gutting. This is where the questions arose. There was the occasional rupture of something gross (but not the green thing, thank goodness). And after we pulled out everything, it looked inside like we had burst some things (kidneys, maybe?). We only had a bucket of water and no hose, so rinsing out the insides 100% wasn't doable. I also managed to rupture a lung and not get it all out. On other occasions we just gave up with the lungs and left them in (we pieced them before freezing). And lastly, when I was cutting them up later in the kitchen, on several occasions I cut the bone instead of at the joint. I would try to find the joint, but many time I cut off a piece of the joint or just crunched on through in the case of the wings. Okay, so to wrap up with my questions: 1. If we don't get the lungs/every bit of organ out, does it hurt the meat when it's aging? 2. Does cutting the bone and having the marrow exposed pose problems for cooking? Thank you for helping us out here, we have 10 more to go next weekend!