I bought some Cornish X back in July, and for some reason it took them foreverrrrrr to be ready for slaughter. Anyhow, I just finished them up a couple of days ago, and now I am full of questions. I've read a lot of other posts of course, and did a lot of research, but I would really like some opinions/insight from "real" people that is up to date! I'll try to keep everything short and sweet as I like to give too much information and sometimes ramble! If you have any questions, please ask, and I'll be happy to answer What I used for slaughter 1. Kill cone made from a 5 gallon bucket hung to a 4 by 4 with another bucket under to catch the blood (loved this!) 2. filet knife (I cut the jugular and held the feet until the bird had fully passed) 3. turkey fryer with thermometer full of water for scalding 4. plastic fold out table for cutting, plucking, etc. 5. water hose for rinses at the end and during 6. Cooler with ice bath. The birds went into here as soon as they were finished. Questions I have: 1. What kind of knife do you use/recommend for the kill cut and the actual slaughter? I would absolutely love name and brand of product and/or product recommendations. I'm asking this because I felt like I was almost having to saw on the neck to get the jugular cut. I want this to be one quick cut. I even watched one youtube video where the girl accidentally cut the head off in one motion while the bird was in a kill cone. I literally sharpened the filet knife between every kill, but still felt like I wasn't getting the cut that I wanted. It also took them longer than 2-3 minutes to fully pass which I hated. I just wanted it to be quick and painless for them. One of the meat birds actually passed out as soon as I put it upside down (it was way overweight and couldn't get enough oxygen that was). I wish that they would all just pass out when they are flipped upside down! 2. Is there a good way to get the crop out? Once I busted the crop which I then cleaned up. The other times I think that the crop came out after I had gutted the bird. It came out with the heart and intestines and everything I think. I withheld food the night before so it was pretty empty. I just feel like I might not be getting it all the way or something. idk. What I was doing now is putting a small slit in the throat, feeling around for the two tubes and pulling them to one side and the neck to the other, and then cutting down as far as I possibly could. 3. Some of the skin came off when I was plucking and/or pulling out the feathers caused the pores to bleed. Is my water too hot/too cold/ am I doing something wrong? 4. Why did it take so long for my meat birds to grow out. Is there a way to speed things up? Could it possibly be where I purchased them from (meyer hatchery)? If I think of more questions I'll post them along the way! Thanks so much in advance everyone for all the help! I'm a 24 year old sorta city girl that loves local food! I have a 3 year old little boy, and I've really been moving towards feeding him healthy and local! We have egg layers as well, but the meat birds that I butchered the other day taste soooooo much better than the roos that we've slaughtered. I will def be buying more cornish x in the future!