it is a job that needs to be done. I'll put it that way. Killing roosters I really don't have a problem with because it is best for the hens. For me it is a mind set. When I go hunting I know I'm going to shoot once and kill something for our family to eat. When we raised 30 turkeys a year for the freezer in my teens I knew every day that I went out to feed them that I was going to eat them. And beleive me, the best slaughter day was the day I got promoted to axe guy from plucker.
For me on rooster slaughter day (of which another is coming up quickly) it is all about the mindset. The morning of, I have no reservations grabbing the roosters and doing what needs to be done for the good of the flock, the hens in particular.
It isn't being cold. It is about survival and eating healthy.
The only time I really hurt me was recently when I had to butcher Boo Boo my Pekin drake. For 3 days after every time I thought of him lying there dead due to a mink I welled up with tears. But in the end, he had to be butchered and not wasted.
Does it get easier leading up to butcher day? No. Does butcher day get easier. It has for me.
I agree with all of this.
Being completely prepared, beforehand, has also really helped me make it easier for myself. Having the bird caught the night before, having the station prepared, the tools laid out (and in good condition- ie, freshly sharpened) and the kettle hot in advance, make all the difference in the world. Especially if you have to do the job alone. I also use the "best days" chart from the Farmers Almanac to choose my butchering date. Being prepared minimizes my stress and the trauma of the bird.
The first time, I made a hot mess of it. I had no one to help me, and no instruction save for what I read and what people told me. The guilt of having that bird's death not be clean haunted me.
Then I got some assistance from my Aunt and Uncle from ND who butcher 100s at a time. They gave me the "grand tour" and kindly explained one while I watched, then again while I did the next one.
For weeks before I have to do it, I feel dread. But as I have done it, it has gotten easier. Not enjoyable, but easier.
I have 5 to do next month, and while I am not looking forward to it, I am at peace with my decision.
I keep the wish bone from every bird I butcher, to remind me that food is not free.
This is part of why I got chickens, and the job falls to me, as I knew it would. It is my responsibility, and I take it very seriously. I would never entrust the brooding and care of my birds to anyone else. I certainly wouldn't leave this, the most critical and sacred aspect of their lives, to anyone else.
Knowing what you're doing helps, and being completely prepared before you begin can really make things easier.
. We free range during the day (weather permitting) and ferment feed. I have ducks and chickens (quail in the bator). And we feed a middle of the road all flock...I have yet to find an organic all flock locally. I reuse our egg shells instead of buying oyster shell (simply dry and pulverize). My gals usually get a treat or 2 a day consisting of organic veggie/fruit scraps as well as the occasional hunk of day old bread, oatmeal or yogurt. They seem happy and healthy (oh and btw my pullets are growing so much better on FF! Plus I have been getting an egg every single day from my layers!!)
