This is a bit embarassing to admit...

[EeyoreD]

I can't find the right spot to cut my waterfowl. When I cull my land birds (chicken/turkeys) I pull the beak down, grab the back of the neck to make everything tight and flick the blade up under the feathers and cut right at the jawline on either side. Quick, clear, done. Bleeds quick and easy.

My waterfowl seem to have some sort of weird "fake jawline" (when I butcher them there is some weird internal "tusk") or something and I can't find the artery. Like I said, embarrassing and awful to admit but if I don't I don't think I'll figure it out. And I'm ultimately torturing these birds. And I feel awful.

I don't mind butchering my own meat but I'm making it harder on everyone with these waterfowl (particularly ducks).

Does anyone have a picture (I've looked in the Story books but they seem to delicately leave the actual cut site out) of where I should be cutting? More side? Next to windpipe? Where?

 

[Quailsong]

Have you tried looking at videos on Youtube? There's quite a few out there & some are mature/log-in only.

 

[EeyoreD]

Oh! Good point, maybe I have the filter on/not logged in so I'm not seeing them! I've seen some vids but they seem to go shaky-cam at the point of cutting. The only clear vids I see are landfowl (chickens/turkeys) I understand, most people don't want to see that. But...

I'll look again and make sure the filters are off.

Thanks!