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The chickens are put headdown into the killing cones. One the chicken’s head is below it’s feet, they generally lose interest in their surroundings. They relax, and that’s good for the meat quality.A quick cut to the jugular on either side of the neck, just behind the ears, will kill the bird quickly and allow it to bleed out. We try not to cut the windpipe, because they’ll thrash a lot more if the windpipe is severed. They way we do it, the birds will kick some, but many just relax all the way and die.
