Chicken Processessing Part 1: Cutting

1

The cones are screwed to a board that has a lid on it so that after the bird is in the cone the lid can be shut and held closed with a bungee cord so that the bird does not fall out.

We do only two birds at a time. The rest wait in a enclosed trailer so they cannot see this action. We gather the birds as calmly as possible.

The birds are put headfirst into a stainless steel kill cone, these along with all other supplies can be purchased from Jim at www.chickenpickers.com.

After giving thanks, we make the cut. This is done fast with a stab, then an outward motion to cut the juggler.

2

A juggler cut with a good bleed. Try to not cut the windpipe: you want the bird to bleed out and not suffocate - make this as humane as possible.

Note that our procedures here are part of how we earned our Certified Humane designation - we take this very seriously!

3

We hold onto them to keep them calm and give comfort while they expire.

If done properly, there isn't really any pain involved - they know something isn't right, but they essentially "go to sleep" from blood loss

The bird has expired when the rectum no longer moves.

Note that we always wear surgical gloves to help keep our hands clean.