Questions after first butchering experience

[MidwestMatthew]

My wife and I processed our first-ever batch of 10 Cornish Cross yesterday. We've done a bunch of rabbits before but never chickens. It went pretty well, but there were a couple points of concern that I'd like to ask about while it's still fresh in my mind.

We used a cone and shaving-sharp knife to cut the artery on the chickens' right side, high up under the jaw. They all bled very well, but despite having heard that chickens killed in this manner would lose consciousness within three to five seconds, I'm positive some of ours were awake and alert for considerably longer than that. One squawked a couple of times several seconds later, and another plainly reacted to movements near its head at least a minute after the cut. I also noticed a couple blinking for up to two or three minutes afterwards. None of them were thrashing or acting as though they were in pain or fear, but it still made me feel bad.

Is this normal? Is there a better way to dispatch the birds? Does any of this indicate changes we should make the next time?

 

[Maeschak]

The same happens with me- I use an exacto knife that will easily shave hairs and I cut the right side of the neck high up under the ear/jaw. It takes longer than expected for the bird to bleed out (at least for me).

You can quicken death by cutting both sides of the neck In the same area or possibly even just cutting deeper than you are currently cutting... The quicker the outflow of blood the quicker the death.

At first I was dismayed at how long it took them to bleed out with my 1 medium-depth cut, but now I'm happy about it. When I cut deep enough to make the blood pour out super quickly it does lead to a very quick death, but it seems to bother my chickens more. They really struggle, freak out, squak, etc.. Although it only lasts 20 seconds or so. When I make a medium depth cut they give me the stink eye and maybe give a half hearted squak but generally are much calmer and sort of 'slip off' more gently- even as the blood dribbles by their eye. It usually takes a good full two minutes before they are gone. I like to get out of their eyesight and let them have some peace while they die. My chickens are not used to being handled and usually run from people, so I know my presence already makes them anxious, no need for me to heap that on them at their death.

 

[JiminyChristmas]

I don't think you're doing anything incorrectly. Whoever told you three to five seconds was simply wrong. Chickens can still blink and react to movement even after decapitation. It's a whole different ballgame than dispatching a rabbit.

I use the cone and slice the artery because it works for me. I like the head intact, makes for a cleaner job while plucking. I decapitate quail because the same method just doesn't work for quail, but I wish it did.

 

[Beer can]

I use a cone and slice through both jugulars. I used to decapitate with tree loppers, prefer the slice and walk away for a bit now.
Yrs ago I would chop the head off with a hatchet and let them go no cone, they would sometimes squawk like crazy with no head, it's just the nerves.
You didn't do anything incorrectly, just the way it is.
I grow somewhat attached to my birds but raise them for meat. Easiest way for me to get it done is to just slice and walk away for a few minutes.

 

[mixedbreeds]

Same here as the others I tried cutting both sides and they died quicker but as said above it was really quick death almost like a heart attack and they freaked out I didn’t do that again. One quick cut on one side and they seem so slip away after 3 minutes.

 

[member 373180]

Agreed that it sounds like you're doing it right
I prefer to break the neck first, I do this by hand while holding the bird. After this I decapitate using a metal PVC cutter (because I'm knife challenged and I prefer them not 'looking' at me during plucking) and then hang to bleed.
Very quick, no squawking and only the rhythmic movements from unconscious spinal activity.

 

[JiminyChristmas]

I should add, I don't walk away but instead I keep ahold of their head (mainly to direct blood into the bucket) with one hand and both feet firmly in the other. Keep the neck stretched out and it seems to almost calm them, much less struggle. Once it seems they've lost consiousness, I'll get up to rinse my blade and hands before scalding.

 

[Beer can]

both feet firmly in the other

I know why you do that lol, sometimes they'll climb right up out of the cone thrashing if you don't .
I tape the feet together with electric tape, also makes it easier to drop them down into the cone, and why I can walk away, they stay put.
I have the cone bolted into the top of a 55gal plastic barrel lined with a heavy garbage bag to collect the blood. Then hose them off with a garden hose right there, when they're wet the scalding water takes much quicker and stays cleaner. Scalding water on a sideburner of a bbq grill right there. Back on top of the barrel, have a cutting board fits on top with space to pull the feathers down into the barrel, and then the innards. Best part of using the barrel is the work is at a height that is easy on my back, when done pull the bag out all the mess contained.

 

[Maeschak]

Not to be morbid, but twice I haven't cut deep enough before walking away only to come back to find the young cockerel out of the cone, on the ground, quietly and pleasantly scratching around for tidbits on the ground seemingly having zero idea that this wasn't a social picnic. They were both so calm that they didn't even run when I went to scoop them up again. The blood on them is what made it seem so Twilight Zone creepy.
Now I stay for a moment to make sure the blood flow is heavy and the neck skin doesn't re-cover the cut slowing blood flow. I may try the leg tying though- sounds like a good practice!

 

[Spartan22]

The reason we’re all vegetarian in my household! Just kidding, I normally slit their throats while firmly holding on to the heads covering their eyes till it bleed out normally 2-3 minutes. Then off to plucking feathers, with practice 15-20 minutes per chicken complete process then off they go to cooler then freezer for a month or 2 so we will forget theyre our own chickens.