Boondockers Farm provides tips for butchering heritage breed animals. The document outlines steps for hanging animals upside down to allow for easier bleeding out. It recommends not cutting the esophagus to let the heart pump out blood, and holding the bill to prevent constriction of blood vessels. For humane processing, it suggests killing no more than 6 animals at a time and scalding them in the same order at 160-170 degrees Fahrenheit using dawn soap to penetrate feathers. Plucking and evisceration procedures are then described for removing organs and packaging the meat.