Where is the jugular vein and carotid artery?

[dusica731]

I'm not sure if I'm posting on the right thread, sorry... I have 3 cornish rocks that will soon be ready for processing and it's obviously my first time. I read a article on processing which says to cut the jugular vein and carotid artery, but doesn't indicate where in the neck to locate them. Any diagrams or help anything would be great. Sorry if I'm in the wrong place :/

 

[thriftyfarmer]

Here is a video of me killing a couple chickens with explanation.

And another:

 

[ChickenJerk]

Cut the whole head off at the extreme upper vertebrate and you get them both.

 

[dusica731]

Cut the whole head off  at the extreme upper vertebrate and you get them both.

I'm trying too avoid too much movement. I read that if u leave the spine intact they won't move until almost completely bleed out. Just a few twitches...

 

[Hummingbird Hollow]

This is probably the best place to post your question, since there is a lot of information on butchering chickens here. I looked for a photo or diagram to help you, and this is the best I could find.
While it doesn't show the circulatory system, the carotid artery and jugular vein run on either side of the neck in the forward half...sort of under the jaw. With the chicken hanging inside a killing cone, I cut right below where the "larynx" lable is pointing. Avoid cutting so deep that you injur the larynx because then you will get a major struggle as the chicken's air supply is interfered with. There are some good resources on the internent worth reading and videos worth watching. Be warned that a chicken's feathers act like armor and you have to part them down to the skin with the knife in order to get a quick, efficient and therefore more humane cut.

 

[dusica731]

This is probably the best place to post your question, since there is a lot of information on butchering chickens here. I looked for a photo or diagram to help you, and this is the best I could find. While it doesn't show the circulatory system, the carotid artery and jugular vein run on either side of the neck in the forward half...sort of under the jaw. With the chicken hanging inside a killing cone, I cut right below where the "larynx" lable is pointing. Avoid cutting so deep that you injur the larynx because then you will get a major struggle as the chicken's air supply is interfered with. There are some good resources on the internent worth reading and videos worth watching. Be warned that a chicken's feathers act like armor and you have to part them down to the skin with the knife in order to get a quick, efficient and therefore more humane cut.

This is very helpful! Thank u so much for ur reply!

 

[Bukbuk Betty]

Here is a video of me killing a couple chickens with explanation.

And another:

Thanks for sharing this video, it was exactky what i needed to know too! This will be only my second bird. First was the axe and there was way too much flapping and leaping around. Going to try the cone method this time. Had q really difficult time finding the specific info anywhere about where/how to cut the throat. I don't want to maim it! Lol! Well wish me luck... Thanks again.

 

[rsmith1109]

I suspend them by their feet, use my right hand to extend the neck, and cut the left side of their neck, cutting through the windpipe, and cut through to the upper neck vertebrae without severing the neck. I then use my left hand/arm to restrain the wings - otherwise in the final moments they will flap their wings and bruise the breast tissue. They resist only at the very end and when they stop struggling I remove the head and allow them to drain completely.

 

[WildfireSmitty]

Use a cone. hang them, let them sit in the cone for a minute, cut their artery, let them hang. They will slowly fall asleep calmly and quietly. Don't cut the wind pipes!!!!!! the bird will suffer (your pretty much suffocating the bird). Don't lop the head off in 1 shot (your going to have nasty tough meat) The less stressful way the better. For quality and for the sake of the bird as well. Some people Hang and slit the tongue and let them bleed out (it's a slower process and slower death for the bird) but that is considered inhumane.

When you know where the artery is, you shouldn't have to slice or saw, you should be able to make one quick poke, that is it.

 

[tntchix]

This is probably the best place to post your question, since there is a lot of information on butchering chickens here. I looked for a photo or diagram to help you, and this is the best I could find.
While it doesn't show the circulatory system, the carotid artery and jugular vein run on either side of the neck in the forward half...sort of under the jaw. With the chicken hanging inside a killing cone, I cut right below where the "larynx" lable is pointing. Avoid cutting so deep that you injur the larynx because then you will get a major struggle as the chicken's air supply is interfered with. There are some good resources on the internent worth reading and videos worth watching. Be warned that a chicken's feathers act like armor and you have to part them down to the skin with the knife in order to get a quick, efficient and therefore more humane cut.

Use a cone. hang them, let them sit in the cone for a minute, cut their artery, let them hang. They will slowly fall asleep calmly and quietly. Don't cut the wind pipes!!!!!! the bird will suffer (your pretty much suffocating the bird). Don't lop the head off in 1 shot (your going to have nasty tough meat) The less stressful way the better. For quality and for the sake of the bird as well. Some people Hang and slit the tongue and let them bleed out (it's a slower process and slower death for the bird) but that is considered inhumane.

When you know where the artery is, you shouldn't have to slice or saw, you should be able to make one quick poke, that is it.

Thank you both, great visual advice. I do not have the strength to use other methods so this will work much better. Best part, no more machete.