The Circle of Life Part 2 - The Set-Up and Process of Butchering

Ok, so you want to butcher. Let me explain the basics of set up and prep leading up to butchering.

First, the night before collect your animals. It is best to get them at night and set them aside in a carrier or crate for the next day butchering. Your fowl will be asleep at night making them easier to catch and they will relax a lot faster. You don't want them stressed at butchering time because it taints the meat, not to mention I feel bad for them to go out like that. This will also help to clear out their guts before butchering. The animals should be fasted for 8 hours prior to butcher, this will prevent any sort of fecal material from contaminating the carcass.

Next, the morning of butchering you will need a small setup ready to go before you grab your bird.

This includes:

a table, small bowl of water, 2 knifes, cutting board, twine (we use bailing twine from the hay), trash can and a killing cone.

What is a killing cone?

A killing cone is a metal or plastic cone that you slide the chicken into to hold it in place for slaughter. After passing, they do flop around. Do not worry! They are brain dead, it is simply the electrical signals firing in the muscles. Ever heard of the phrase, "running around like a chicken with his head cut off"? This is where it comes from.

You can purchase one or make one yourself.

For plucking, we like to use the twine to hang the bird from it's legs to make it easier for plucking. We have tried the dipping them in hot water and honestly, I think the best way is just to use your fingers and start plucking. It usually takes us 20 mins or so. I'm slow, if you read it in a book, supposedly it only takes 3 mins.

Most raising guides and books have step by step instructions on the process of butchering. I recommend purchasing one of these and/or finding a fellow farmer to do it with you once or twice. It is important to become comfortable with butchering before you attempt it on your own.