SNHBFChicken Processing Training Day • Stonewall Farm

Thanks to our teacher, Henry Thedford!

Adjusting the springs on the scalder

Turkey killing cones and chicken cones

Setting up the killing stationSet up on even ground and balance the cones

The PluckerScalder in the background with the cover on to retain heat

Knives and shears Different sizes of knives for different functions

Placing the rack on the scalder

8 week old Cornish Cross

Moving the birdswith the least amount of stress

How to pick up the birdFeet away from you

Placement in the cone

Where to cut

A quick, decisive cutpulling the head through the cone

Bleed out for 2 - 3 mins

Distribute weight evenly

Scalding for 20 secondsat a time

Dunk until feathers loosen

Take off the feet at the hockbend the joint backwards and cut

Pull (or cut) the heads off

The plucker3 birds at a time, feathers come out the bottom shoot

rinsed & ready to processnecks left on

Cut off tailor cut around the gland

Pinch the skin above the hipmake a horizontal cut

Not too big a cut

Take out the gizzardand the intestinal tract

Crop was loosened first(at the neck)

Cut around the vent

Gut bucket under table

cleaning the membrane offthe heart

Cutting the spleen off liverbe careful! DO NOT BREAK OPEN

Testicles

lungs

Another rinse

in the first rinse water