HOW TO GUT A CHICKEN

So this is Kill Station Toby's stunning the birds with electricity. See the stunner in the left there? By law in Europe, you have to stun the birth before cutting the carotid arteries. They're bled for two minutes. Machine here, three amps and voltage. And you see as it gets connected, it goes up to about 0.4 is showing optimal stunning there. This is from Sedge Beer in the uk. It's also where we get the kill cones from. So beds are scalded 63 Celsius for 1 minute 15. And then we remove feet before plucking to make sure that the birds aren't scratching each other as they move around in the plucker. The birds go into the plucker six at a time. Okay, so bird start, finish. Take the oil gland off by cutting down and under without cutting into the spine. Flip the bird, lift the neck skin, cut through, rip down. And then I'm pulling the crop against my thumb to get it off the breast and off the neck skin, reaching under the esophagus and windpipe. Separate them, pull out the neck, slip with a bit of pressure here between the vents and the keel. Rip open off the table in case anything splits. Separate the fat from the gizzard, reach around, try and pull out everything that I can. And then I'm separating today. Livers and hearts, checking them for the health of the bird. Any red spots, any white spots? Not good. They're fine. That bird's healthy. Cutting straight down beside the anus to make sure I don't remove the fat from the pubic bone here. Take the lungs out and take the neck off at the body there first. Done. Next one. So here's all the record keeping. And this is where birds are timed when they come in and the grades so we can identify each bird and organs you see. Go in the cold ice border down here, Sam.