Killing Cones

Killing cones are well-indicated for restraining birds in place while killing/slaughter. This is necessary to keep the birds in place if nerves kick in after the slaughtering process and the birds begin to jump or struggle. This way you don’t have a “chicken running around with its head cut off”.

This method can be used for the slaughter of a small number of birds as the slaughter must be humane. The whole process from catching to the point of death must be performed in a controlled manner so that the birds are protected from any avoidable pain, distress or suffering. Approaching the task in a confident, patient, calm and quiet manner will produce the best outcome for both the bird and the user.

The slaughter process

• The slaughter process has been divided into several stages (preparation, catching and handling, restraint, stunning and slaughter).
• It’s very important to keep the chicken calm before the kill.
• A stressed-out chicken can mean a loss of glycogen levels which will negatively affect the taste, tenderness, color and keeping quality of the meat.

How to use the restraining/killing cone

• The bird is placed in the cone with the head hanging below.
• Grip the neck and slaughter the bird.
• Check for signs that the bird is dead-feel the neck for a gap in the vertebrae;
• Ensure the bird is not breathing/ensure there is no blink reaction if the eye is touched and that the pupil is dilated.
• The bird can then be scalded, de-feathered and processed.