>>95839I highly doubt you are a chicken farmer. First off, anyone who keeps a large number of meat birds is most likely not butchering them at home. They are sent live to a processor where they are slaughtered in a USDA certified plant. Otherwise you can't sell them to the public without jumping thru a bunch of hoops.
Second, it would take forever to process more than a few birds at a time using your method. I usually raise 75-100 birds at a time. They are processed in groups of 6-8. You slit their throats, and while they drain you scald the last batch of dispatched birds. Then you move the scalded birds into a plucker, scald the bled chickens, then slit the throats of the next batch. It's like an assembly line. Cut throats, scald, pluck, evicerate, then into a cooler. Over and over until you are done or their is no daylight left.
Also, you MUST bleed an animal or the meat is ruined. This is such a basic thing that I have a hard time believing that you have EVER butchered an animal before.
The reason I butcher my own animals is because I think it's the morally right thing to do. My birds are raised humanly on pasture. They are not stressed out by living in a filthy barn their whole life, they get to eat grass and bugs, breath fresh air and lay in the sunshine. I know the birds, I give them a good life. I simply cannot buy grocery store chicken and have a clear conscience. The meat I do buy is pasture raised for the same reason.
>nb4 hurr durr if you love animals don't eat themTake that shit to /an/
