Techniques for slaughtering chickens include cutting the jugular vein and carotid artery and dislocating the neck. To prevent suffering, it is important to have these techniques demonstrated by an experienced poultry keeper before attempting them.Continue Reading
The first step when cutting the jugular vein and carotid artery is to bring the chicken to a secluded location, grasp it by its feet and hold it upside down. The blood flows to the bird's head, which calms it down. Next, the poultry keeper places the chicken in a killing cone.
The poultry keeper grasps the chicken's head and pulls it through the bottom of the cone, locates a tendon near the beak and tongue, and then cuts behind it, deeply severing the jugular vein and carotid artery on both sides. The poultry keeper then pulls the bird's head down securely to drain the blood.
To dislocate the chicken's neck, the poultry keeper grasps the chicken's legs with his weaker hand, just above the feet, and places it upside down with its chest resting on the poultry keeper's thigh. The poultry keeper then rapidly jerks the neck downwards, while simultaneously bending the head back and digging the knuckles into the vertebrae to separate them.Learn more about Agriculture