First Run of Cornish Cross Meat Birds and Super Excited!

[OrganicFarmWife]

You will not see this advice many places, but when you scald them have a second bucket of water (cold) there and dump them in the cold right after you scald them. makes the feathers cooler and easier to pull. It also makes the skin stronger so it  does not rip as easy.

I will remember that.

 

[duluthralphie]

I will remember that.

Good luck on Camp day, they are emotional, but the great meat for your family is well worth it.

 

[OrganicFarmWife]

Good luck on Camp day, they are emotional, but the great meat for your family is well worth it.

We only have 4 (I got them by mistake) but as I wanted to start raising meat birds this spring, I was going to aim for 50, this will be good experience.
They might have just got a reprieve, mom may not come out until Sat. But yes I know it is going to be a sad day, but I agree very worthwhile.

 

[Fire Ant Farm]

You will not see this advice many places, but when you scald them have a second bucket of water (cold) there and dump them in the cold right after you scald them. makes the feathers cooler and easier to pull. It also makes the skin stronger so it does not rip as easy.

I did this - though it ended up being easier to just hose off with cold water rather than dipping in ice water.

 

[Fire Ant Farm]

Processing day today. I have already kept the birds too long. It will be my first time, but I enlisted my mom (a farm girl) who has helped do it alot. Hope it warms up a tad bit.....

I just did my first processing before Christmas. I hope no one minds if I cross post from the (Processing Day Support Group thread) several things I learned in the process that might help you:

- Mentally prepare yourself by reminding yourself that this HAS to happen. (Whether it's squabbling cockerels, or meaties that are having heart attacks/leg issues, or a bird that is sick and needs to go for the good of the flock or to ease its suffering.) It helps in getting through the tough parts, before, during, and after, to remind yourself of this.

- Wear a long sleeved red or black shirt, and same for pants. If you're having a hard time emotionally, it's easier if you can't see blood stains on your clothes while you're working.

- If it's a cold day, start the scalder very early and cover it. It's tough being nervous about your first cull, being all ready, having the birds set aside, and then having to wait a long time for the scalder to come to temperature.

- Organize everything very well. Really overthink it. Have everything available right there (including things you MIGHT need).

- Be prepared for your site to be very soggy from the water/rinsing. Best to do on a solid surface with good drainage if possible.

- Put your chickens in a pen or cage sized so that you won't have to catch them. (Last two on Saturday were caught with a fishing net, which was upsetting for them and me.)

- Don't name or get close to chickens you will cull, as mentioned before. (While this is not always possible, you can often predict, such as when you have 7 cockerels for only 6 pullets.) But if you do, you can still do it. It's just a lot harder on you.

- Sometimes holding the chicken upside down will make them drowsy, sometimes not. It's worth trying (be patient, give it a minute or two), but be prepared for it not to work all the time.

- RESTRAIN THE LEGS - to keep them from working their way out of the cone. I figured out to use a large gear tie to gently hold the legs together in while in the cone (I also used it to hold in the scalder and to hang to pluck). If you don't, you may have to rush the cut while trying to hold them in the cone, and they may still leverage and flip themselves out, even after your cut, which is beyond horrible. This is particularly important for big/strong birds. Ask me how I know (times 3). Also, this allows you to take any thick scratch-and-peck-resistant gloves you are wearing off before trying to make the cut.

- Use a scalpel (can be obtained at Tractor Supply or a feed store)

- If you use a bucket to catch the blood, put an inch or so of water in the bottom to dilute the blood when it falls in - it will keep the blood from coagulating (and then it's easier to clean up/pour on plants).

- A fish cleaning table (with a hose hooked up to the faucet) is very useful if you can get one.

- Except the neck skin, two cuts over the pelvic bones and opening the gizzard, all of the evisceration can be done with a good pair of scissors/poultry shears and your fingers (with less risk of contaminating the meat). But a lung scraper tool is very useful if you've got one.

- Small hands are always an advantage

- Non-chicken people are not that helpful, and it may be best not to talk about it to them about it (even if they support you - they don't really understand, and they may not want to hear about it, though my mother was pretty good). BYC is honestly the best.

- Though I was tired, the most calming thing for me to do after culling was not to go take a hot bath and have a glass of wine - it was to do chores to take care of the rest of the flock (bedding cleaning, roost scrubbing, poop scooping, etc.). I spent the entire rest of both days doing this. By the end of the day I was tired, but very much at peace about it.

I cooked the first of the birds a couple nights ago. He was delicious, and I was more grateful for my food than I had ever been before. I believe I am a better person for this.

- Ant Farm

 

[duluthralphie]

Ant, Great advice,

The only thing I would not do is hold the bird upside down before it is dead. The reason it gets drowsy is it is suffocating. A chicken has no diaphragm all of the internal organs are pushing on the lungs and slowly suffocating it.

I insist my CX's be held tight and almost hugged until the last possible moment. I want the bird to not go through the discomfort of suffocating and that can release adrenaline into the system which makes the meat tougher and can had an off taste.


That is just my opinion though and each to his own, there really is not right or wrong.

BTW I did not use Ice water just cold water. (not heated)

 

[Fire Ant Farm]

Ant, Great advice,

The only thing I would not do is hold the bird upside down before it is dead. The reason it gets drowsy is it is suffocating. A chicken has no diaphragm all of the internal organs are pushing on the lungs and slowly suffocating it.

I insist my CX's be held tight and almost hugged until the last possible moment. I want the bird to not go through the discomfort of suffocating and that can release adrenaline into the system which makes the meat tougher and can had an off taste.


That is just my opinion though and each to his own, there really is not right or wrong.

BTW I did not use Ice water just cold water. (not heated)

Interesting - I've never heard that. Any time I've held them upside down they've been calm even when alert.

- Ant Farm

Edit to add: I don't hold them upside down until I'm ready to put them in the cone, though they do sometimes calm a bit if held there a minute rather than being immediately put in the cone. Just my experience...

 

[OrganicFarmWife]

Thank you lots of good tips, I will use.
I have cleaned fish, watched deer and rabbits be processed, we also regularly take cows to be processed, but I have never had to do any of the actual work before. We will see how emotional I get, I do not know.
My bigger concern is how much my girls see. Locking them in the house is hardly a safe option. And we intentionally have raised them to be farm girls. They have seen dead animals, even a dead calf they were helping bottle raise. But never one butchered before. And they are very little. I don't know.

 

[duluthralphie]

I know I am not the norm. but I taught my kids early on where meat comes from. Something needs to die for us to eat. Whether it is a cabbage, carrot, cow or chicken. They handled it well. I think if they learn earlier better than late it helps. I grew up on a farm so butchering was always there, I can not remember it ever adversely affecting me. My kids turned out great.

At the last Camp Day my kids brought their young kids to see the whole process. I think it makes food more special too when you know where it comes from,

You will do great...



Ant Did you put your ear near the chickens beak when it was hanging upside down?

If you did you would have heard him gasping " I can't breathe""""""" really trust me on this..rofl

 

[JRNash]

Ralph, I did the same. My two oldest boys would get green in the gills when it came time to butcher the rabbits. My
daughter who was extremely young,could pet them then help hold things and never bat an eye.