We've always just used a hatchet since it's certain
I find it quite reassuring to see the head clearly OFF the body. Then I know I got it right, even if the body is still flapping and bleeding.
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We've always just used a hatchet since it's certain
I only found one, out of dozens, of broomstick vids that didn't rip the head right off the bird.
Yeah, well, misinformation abounds.That's a shame that people are making videos of bad technique.
Do they tho?Part of the advantage of the broomstick method is that the bleed-out is contained in the skin of the neck -- making it neat and tidy for people doing their butchering in a place where a mess of blood would be a problem.
It's not easy at all with a full grown rooster, I can tell ya. Nor an older hen, really. Thus the broomstick being so popular. Of course, there will be differences between a strong man with a long "wingspan" vs someone smaller or not as strong. If it works for you, that's great.
Do they tho?
Have you slaughtered this way?
I slit the throat when slaughtering for good bleed out.
Good Description.I haven't done a side-by-side comparison with the use of a cone and cutting the throat, but I was perfectly happy with the carcass quality.
I held them upside down by the feet while they flapped then laid them on their side on a table with the head hanging over a trash can and took the head off with a sharp knife at the proximal end of the separation. Head and blood dropped neatly into the trash can.
Good Description.
I've done it both ways, and have been doing CD exclusively for awhile. They bleed out fine. I don't slice anymore unless I don't feel like I can get a good break.Do they tho?
Have you slaughtered this way?
I slit the throat when slaughtering for good bleed out.