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The killing cones help poultry makers and handling organizations to work on their administrations by butchering bigger quantities of birds inside more limited periods. It uses the activity of putting birds topsy turvy in tempered steel cones to butcher which cause the blood to rush to their heads, making a quieting impact. Additionally, the “embraced” position of the chickens during the cones serves to quiet their nerves.

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Description

Controlling Cones

Controlling cones (killing cones) are very much demonstrated for limiting birds set up while killing/butcher. This is important to keep the birds set up if nerves kick in after the butchering system and the birds start to hop or battle. This way you don’t have a “chicken going around with its head cut off”.

This technique can be utilized for the butcher of few birds as the butcher should be others conscious. The entire cycle from contracting to the mark of terrible bug should be acted in a controlled way with the goal that the birds are shielded from any avoidable aggravation, misery or languishing. Moving toward the assignment in a certain, patient, quiet and calm way will deliver the best result for both the bird and the client.

The butcher cycle

The butcher cycle has been isolated into a few phases (arrangement, getting and taking care of, limitation, staggering and butcher).

Keep the chicken quiet before the kill.

A worried chicken can mean a deficiency of glycogen levels which will adversely influence the taste, delicacy, shading and keeping nature of the meat.

Instructions to utilize the limiting/killing cone

The bird is set in the cone with the head hanging beneath.

Hold the neck and butcher the bird.

Check for signs that the bird is dead-feel the neck for a hole in the vertebrae;

Guarantee the bird isn’t breathing/guarantee there is no flicker response if the eye is contacted and that the student is widened.

The bird would then be able to be burnt, de-padded and handled.

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  • 5.00 rating from 88 reviews