Date post: | 13-May-2015 |
Category: |
Self Improvement |
Upload: | dancingdogfarm |
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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