On and off over the years I've seen folks asking how much blood one's dealing with when butchering. I processed two cockerels yesterday and bled them into a measuring cup to find out . About 3 ounces each. Now, these were production type egger cockerels, not even really dual purpose and definitely not "meat birds". I'd imagine a Cornish cross may have as much as twice that amount?, but you're still looking at just over half a cup. Really not that much, but if it splatters around it always looks like lots more.