Processed for the first time today... need advise...

Discussion in 'Meat Birds ETC' started by WhiteMountainsRanch, Jan 13, 2011.

  1. WhiteMountainsRanch

    WhiteMountainsRanch Chillin' With My Peeps

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    Jun 19, 2010
    Sandy Eggo, CA
    I processed the two roosters out of my 6 cornish. They are 12 weeks and 1 day old. I tried the pithing method, then cut the jugular right after... however after they were pithed they were very much still alive and I thought since it was going through the brain it was supposed to be instant death? Did I do something wrong?


    On a good note; My biggest roo gave me a FOUR POUND BREAST!!!! [​IMG]
     
  2. jjparke

    jjparke Chillin' With My Peeps

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    Apr 20, 2008
    Boise
    Pithing isn't supposed to kill them only render them braindead. The purpose is to keep the heart beating so when you do cut the jugular the heart helps pump the blood out of the body and they don't feel anything.
     
  3. Dogfish

    Dogfish Rube Goldberg incarnate

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    Mar 17, 2010
    Western Washington
    Sorry about the experience. Did you push the knife through the roof of the mouth until you got a steady stream of blood AND the chicken's actions ceased?

    We've just slit their neck, let them bleed out, and then processed from there. Takes a 90-120 seconds at most. Just cut the side, not from ear to ear. Never noticed a benefit from pithing, although I've only tried it twice. Make them dead as quickly and humanely as possible, as to provide a great carcass to work from. You raised them from a chick, so you owe this to them. Say a good word at every dinner when you eat them.

    We're not religious in our family, but we choose to respect the animals that we raised for our dinners, and we hold them in the highest regard.
     

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