Good Dispatching and Butchering Videos

Hi! I got videos and pics on my website. Scroll down and you'll find the vid (It shows how I dispatch/cull a roo/hen, very quick death). It's the first vid (The gruesome videos below are not mine, I have just borrowed them to show people how horrible it can be in some industries )

I also have descriptions of how I clean/gut the birds (pictures and text over the vid) ... The problem is that's on Swedish. =/
But if you want, you can try using google translate But be prepared, google translate doesn't always translate so good...

Link: http://honsitrunsby.webs.com/slakt.htm

 

I tried skinning a pullet once and i could NOT get the stupid feathers off the skinless meat. I soaked it in brine, rinsed it, and just couldnt get them off. WTH?!

 

*confused*


"feathers off the ---> skinless meat <----" whut? ... Feathers don't grow in the meat? Or are I misunderstanding you?

 

Well, don't know if this will be of any help, but thought I'd throw it out in case it might...short story (I'll try) is we had nine 'leftover' meaties after my dd's fair projects went to the auction--happened to meet the owner of "CCONLY/EZPlucker" last summer and he ended up coming to my house in September and butchered/plucked our nine, along with some friends extras (27 total)--he needed a video of their latest plucker and we weren't too far from him, so my dh video-ed the process for him. Again, don't know if it will help as it's geared towards promoting his product, but it does show the process and might give you some ideas...plus I can promise it isn't a site you have to worry about!
http://cconly.com/video_4_ezplucker
Scroll down to the second video for "EZPLUCKER EZ-151." That's our backyard...well, behind the barn...but the old tractor is gone (Thanks craigslist).
Good luck!
Dawn

 

Seems to me that the kill cone is the most 'humane' way to dispatch. This is the basic process, there are more from this place that go through the rest of it.

 

This is one of the best Ive seen.

 

Yep, I like that video too. It shows an easy way to skin the birds, and even if you prefer to pluck you can learn a lot from watching their method of gutting. Chicken fruit, I know what you mean about the feathers on a skinned bird. The fluff & chaff from the feathers seems to stick on the glutinous surface of the skinned birds, and are difficult to take off. One more reason why I prefer to pluck, even though I do it by hand. I find it to be one of the easier parts of the process.

Here's a great website, http://www.HowToButcherAChicken.com