tag:blogger.com,1999:blog-13729569.post2220266366700820125..comments2024-03-23T05:42:07.516-04:00Comments on The Deliberate Agrarian: Reflections On TheFrench Poultry Killing Knife(Blood Cups & Brain Sticking Too)Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-13729569.post-80189939428411962542019-05-09T22:26:52.517-04:002019-05-09T22:26:52.517-04:00Very good article, this is useful. I love folding ...Very good article, this is useful. I love folding knives, this makes it easy for me when we do traveling. A versatile knife that can be used in an emergency, I have some good collections. <a href="https://www.meesterslijpers.nl/victorinox" rel="nofollow">meesterslijpers.nl</a>sintawiranatahttps://www.blogger.com/profile/15263110848334959456noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-59631709103325300802018-07-25T15:47:08.849-04:002018-07-25T15:47:08.849-04:00Hi - Unless you're stunning your bird before b...Hi - Unless you're stunning your bird before bleeding, the bird does sense the pain until unconsciousness is arrived 3-4 after arteries are cut. Bleeding an animal without stunning to consciousness is considered an inhumane technique by many professional poultry associations as well as health dept regulations in U.S. and E.U. I've been stunning with a sharp blow to the head with the bird head down in a killing cone. I have very little blood mess because my cones are large and deep enough to contain the entire bird - the bird does not come unlodged. I also use a scalpel which seems most efficient in cutting arteries. I'm thinking the size of the scalpel blade would make it suitable to insert into the mouth penetrating into the brain and drawing along the roofline of the mouth as described in the pdf. I'm interested in the brain sticking along with artery cuts. It would seem death would be quick, less mess and fast bleed out. Has anyone done both?exasperatedhttps://www.blogger.com/profile/14893247765963872728noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-58523951766445340862018-07-25T15:40:08.038-04:002018-07-25T15:40:08.038-04:00This comment has been removed by the author.exasperatedhttps://www.blogger.com/profile/14893247765963872728noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-21411628935430144462015-11-12T08:07:35.622-05:002015-11-12T08:07:35.622-05:00I researched the 18/1900's poultry processing ...I researched the 18/1900's poultry processing a few years back. The reason for the way they were sold - head on, entrails intact, aka "New York Style", was keeping time. Because there was no incision into the body cavity, there was no risk of releasing bacterial from the entrails and bacteria from the outside could not enter. Supposedly the birds would 'keep' at refrigerator temperatures for six days whereas a fully drawn bird was only safe for three. Because the poultry was being brought in from outside the city, often via horse & wagon, the extra time was very important. (Country neighbors all had their own chickens, cities were the only selling market before grocery stores and farmers' markets)<br />There were also 'cultural expectations' among the ethnic & religious groups in the cities that comprised the main markets, most likely that's why the various feathers were left on.<br /> <br />I'm planning on buying the mentioned publications from you today as additional research - because I prefer to pluck my turkeys dry to ensure a perfect carcass, I'm determined to learn the pithing (brain-stick)technique. Been working on it for two years now, but anything I can find is still of interest! (Because we raise free-range heritage turkeys on organic feed, I can't risk torn skin or a broken bone at the necessary prices.)<br /><br />Chickens are a little different - although I can go from 'hello, birdie' to ice bath in twenty minutes, it's still not efficient, and I have a washer sitting here awaiting dis-assembly to become a 'whizbang' plucker. Bought your book through amazon last fall, but didn't have a lightening strike to fry the circuit boards in the washer until summer. Now i need a winter to build it, but I'm confident nature will provide!Jewellhttp://sarverheritagefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-10051622880379772292015-09-26T12:17:44.391-04:002015-09-26T12:17:44.391-04:00I did the research before I ever raised my first b...I did the research before I ever raised my first batch of broilers. By the way my second batch of broilers used the Whizbang Chicken Plucker I built for the 2008 season.<br /><br />Simply put, since my first bird I have used pails w/head holes hung on hooks, a brain stick-n-twist method for the kill and feather release, and two quick slices on the neck to bleed out. It takes practice but I've been very happy with the results.<br /><br />I'm a busy guy so my stories are short. If you'd like to discuss more you can email me at troymaki@yahoo.com.Troy Maki from Goodland, MNnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-10170287037266501432015-09-22T16:52:05.925-04:002015-09-22T16:52:05.925-04:00The technique you have described was done for a pu...The technique you have described was done for a purpose. In the markets of NYC, Philly, Boston, etc fowl was generally offered feathers on or neck feathers on only. It was a selling point not to have blood on the bird on display. The throat cut eliminated most of the blood getting on the feathers.Tucanae Serviceshttps://www.blogger.com/profile/11935170696138248693noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-19354087651384858202015-09-15T05:37:14.155-04:002015-09-15T05:37:14.155-04:00Herrick,
The first time we did broiler chickens we...Herrick,<br />The first time we did broiler chickens we did brain sticking, using a sharp filet knife and directions in the Story Press chicken book (yellow cover). It worked very well, BUT you have to get it right. We were never able to duplicate our success (lost the book) so we reverted to the throat-slitting approach, which I find much grislier. <br />Thank you for your work. <br />PS: I'm not a robot. Most days.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-36598099177948451962015-09-14T13:05:21.800-04:002015-09-14T13:05:21.800-04:00Hmmm. I am assuming (despite the caution against ...Hmmm. I am assuming (despite the caution against such a thing) that the birds are still upside down in a cone when you are cutting the mouth blood vessel. <br />I will definitely have to check out the instructions as we would like to improve our neck cutting.<br />We have noticed that the knife dulls quickly and my husband re-sharpens it after 2 or 3 birds. The cut in the neck is where I cut the head off once it's been plucked. Literally, the head is the only thing we don't use other than the lungs and intestines. We use the liver, heart, gizzard and kidneys and of course, the feet. Oh, and I guess the feathers. The entrails, feathers and heads go in to compost. <br />We should be harvesting our meat chickens and turkeys either this Saturday or the next. Depends on the weather. I have to get going on cleaning out one of the freezers for room. <br /><br />So from an animal perspective, or as close as you can approximate, which is less painful/gruesome/uncomfortable? <br />Not that I am anthropomorphizing, but for humans, sticking something in the mouth, especially to cease it's life functions, is generally considered more personal. I wonder how that translates to livestock or if it translates. <br />These are just some thoughts, no need to respond. I know how busy you are. <br />Respectfully,<br />Pam Anonymoushttps://www.blogger.com/profile/14210768437726876770noreply@blogger.com