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.

1. Boondockers Farm
Heritage Breed Butchering Tips and

2. Taking the extra males before breeding
season.

3. Hanging them upside down and
unrestricted allows for them to bleed easier.

4. Not cutting the esophagus allows for the heart
to pump the blood out.

5. Holding the bill helps so they don’t try to constrict
to stop the bleeding.

6. To ensure a humane death and timely
processing, killing no more than 6 at a
time, and scalding in the same order.

7. Scalding temp must be 160-170 degrees using a ½ cup of
dawn soap allowing water to penetrate through oily feathers.
Using the feet as handles and dunking the bird repeatedly, the
bird is done when wing feathers come free.

8. Cooling immediately is necessary so the
meat doesn’t continue to cook.

9. Plucking the ducks completely
clean can be a chore.

10. The evisceration process begins with
removing the oil gland.

11. Removing the feet at the
joint.

12. Pulling the esophagus
out.

13. Removing the gizzard and
esophagus.

15. Removing
intestines.

16. Removing liver, heart, lungs, kidney, and
trachea.

17. Separating the bile duct from liver.

18. Rinsing thoroughly is important for a clean packaging
job.

19. Putting the ducks into a bag for vacuum
sealing.

20. Then vacuum sealing and
refrigerating for 3 days before
freezing.