We butchered our second batch of meat chickens yesterday. One of the chickens (after "bleeding", scalding, and the plucking machine) let out a squack. Some thought it was just a delayed reaction, but I swear that bird was still alive. One of the guys (we had a lot of helpers which I am extremely grateful) immediately took the head of the bird. The thing is, this bird was RED all over his neck and body. Could it be that the bird was not properly bled? I'm sure the person doing the bleeding didn't have that chicken in the cone for ten minutes. What else would cause the skin to all be red? He was the only one of the 25 that came out that way. I had a hard time falling asleep last night because I kept thinking that chicken was alive through all those steps. Makes me ill.