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Taste like chicken update

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Mike

12-15-2000 11:07:34




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Took your advise and cut the upper bill on the chickens about 1/4", they sure bled alot, spent the rest of the day picking at their own blood. I thought that they used something like a soldering iron to burn off the end of their bill when they were still chicks, would cut out the bleeding, anyone heard of this?




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Ninh Hoa

12-18-2000 10:13:03




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 Re: Taste like chicken update in reply to Mike, 12-15-2000 11:07:34  
Always had a guy who owned a "debeeker" come in to do our layers. It had an electrically heated blade, as was mentioned earlier. Shortened and carterized the beek at the same time. He was careful not to cut off the tip of their tongues, too. Another way we got around canabalism was to use little "blinders". They looked a lot like glasses, only with solid plates where the lenses would've been. One piece plastic, with a flexible cross bar. Little barbs hooked into their nostrils. The result was that they couldn't peck straight forward. Worked fine.

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Robert

12-15-2000 20:12:29




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 Re: Taste like chicken update in reply to Mike, 12-15-2000 11:07:34  
Years ago, I watched a debeaking crew from Perdues debeak 4 day old chicks for my father. These ladies used a machine that heated a strip of metal almost red hot with 110 volts. They pressed the upper beak against the hot metal for a moment to burn of about 1/8 inch. I remember the smell. I also remember these ladies were paid by the 1000. A soldering iron would work for a few chickens.



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Burning is correct

12-16-2000 05:40:53




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 Re: Re: Taste like chicken update in reply to Robert, 12-15-2000 20:12:29  
..it stops bleeding and INFECTIONS



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Norm

12-15-2000 14:28:04




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 Re: Taste like chicken update in reply to Mike, 12-15-2000 11:07:34  
My Mother always bought day old chicks that were debeaked. I don't know how it was done.



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