So far I've processed 14 cockerels and have three to go. I'm self taught (thanks BYC) because I didn't know anyone to show me in person. I'm comfortable doing them in batches of three using a killing cone. Can I get some tips on finding the exact location to make the cut? My birds didn't seem to suffer much, but the neck wounds are large. I've noticed some photos where the wounds are small, almost surgical, and I would like to get better at this for next years batch. The first few I cut on one side, then I started cutting both. I've yet to try the brain stab. Does it matter? I got an arterial spurt from a couple but most seemed a venous bleed. What should I aim for? Should I be careful not to nick the esophagus/trachea? Thanks.