While most people associate the words chicken slaughtering with a mechanized process, there is another way of doing it – hand-slaughtering. In the US, the demand for this type of meat has been on a steady rise. In fact, it is predicted to grow by 21% in the next decade. Furthermore, halal slaughterhouses are on the rise globally. There are now around 3 million Muslims in France and 80% of them follow the halal diet.
Hand cut chicken slaughtering process is different from the machine-killed one because it requires skillful technique to handle live animals. The chicken needs to be stabbed with a sharp knife with one forceful strike to stop its heart from beating and let blood flow out freely with no spasms or twitches.
The meat is then cleaned and rinsed with fresh cold water. If the chicken is washed in warm water, it’s dried off with a clean towel and put to rest.
In the next stage, the chicken may be plucked or not plucked. If they’re plucked, they’re also scalded and chilled at this point before being packed and sent to the retailers.
If they’re not plucked, they’ll be dipped back into hot salted water for a second time before being chilled again, after which they may be put in ice baths to ensure freshness.