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How to Slaughter Chickens for Meat

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Cut the Artery and Vein
How to Slaughter Chickens for Meat
Photo © Lauren Ware

The next step is often the hardest one for beginners. Pull the bird’s head firmly through the bottom of the killing cone and hold it. Using your sharpest knife, cut just behind where the tendon attaches for the beak and tongue. You’ll feel a hard piece of cartilage behind the jaw attachment. You want to sever the jugular vein and carotid artery. Make a deep, firm slice on both sides of the neck.

Pull the head down firmly and allow the blood to drain. At this point, the bird will kick and jerk. Remain calm. This a normal part of the process, although it can be stressful. The bird is unconscious and not aware of anything at this point. When the blood has completely drained and the bird is still, you can move on to the next step.

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