How to you get a carcass to bleed out? I just butchered my first rooster and I don't know what I did wrong. I cut off his neck with a butcher knif and had to press really hard, then I hung the carcass head down. It seemed to get rigor mortis very soon and there was really very little blood--less than an eighth of a cup. He tasted very gamey and tough according to my son, who was the only one to try a taste, So what do I do differently next time. I am expecting to raise 15 meat birds in April.