If the chickens are Broilers (bred for the table) they will be fast growing and ready to kill atabout six to eight weeks. You will find that cockrells grow faster than poulets.
Regards Chook Butcher.
at 5 years of age, it is acceptable to witness this slaughter. Reply: Umm...OK...uh, and what would be the basis of your answer that 5 years of age is the proper age. I know folks who, at 45 years of age, are not equipped to witness the slaughter of a turkey. I also know people who cannot watch a fly being swatted, or a black widow spider being stomped. So let's clean up this answer: 1. If a child is to watch a slaughter, the parent should speak to the child in advance of the experience, to prepare the child for what he/she will see; 2. If a child is troubled at the prospect of death for a creature, the child should not be subjected to the slaughter. 3. If a child exhibits humor at the death of a creature, or indicates a consuming interest in witnessing a slaughter, then the parents should not subject the child to the slaughter without also speaking of the gravity of what is being witnessed.
There are so many way to kill a quail. The best way it to slaughter it just like you would slaughter chicken.
Slaughter a hen house and irt appears
Enos Slaughter died on August 12, 2002 at the age of 86.
Under a year of age
That depends on if you want the original or the slaughter house remix (slaughter house is prefered by most juggalos) the original is on ring master slaughter house on riddle box
From what I've read, usually about 8-10 weeks old. There are breeds of chicken which gain several pounds in that span of time and which would have health problems later in life if permitted to live.
Enos Slaughter died on August 12, 2002 at the age of 86.
Frank G. Slaughter died on May 17, 2001 at the age of 93.
Frank G. Slaughter died on May 17, 2001 at the age of 93.
it depends on the breed if it is a heritage breed it should be around a year if its a commercial production breed it should be no more than 4 months old.
The weight loss of a chicken after it is slaughtered will depend on several factors, including the weight of the chicken before slaughter, the processing method used, and the cut of meat that is being prepared. Typically, a broiler chicken will lose anywhere from 20-30% of its weight after slaughter. This weight loss can occur due to the evaporation of moisture, blood loss, and removal of internal organs and feathers. For example, if a live broiler chicken weighs 4 pounds, the weight after slaughter and processing may be about 3 pounds. It is important to note that the weight loss after slaughter may vary depending on the processing facility or butcher. The weight loss can also be influenced by the temperature and humidity of the processing facility, how the birds are handled, and the time between slaughter and refrigeration.