Evisceration and Organ Removal

What happens here

After plucking, the chickens are moved to a stainless steel processing table for evisceration. Wearing orange nitrile gloves, the processor first removes the feet by cutting at the top knuckle. Next, a small incision is made near the crop area to pull out the esophagus and trachea (referred to as the 'craw'). Then, the belly is cut open. Instead of cutting deeply, the processor pushes a finger into the cavity to carefully remove the intestines, liver (being cautious not to burst the gall bladder), gizzard, and heart. The heart, liver, and gizzard are saved in a separate container for later use, while the rest of the internal organs are discarded. Finally, the 'tuter' or 'parsons nose' (rectal area) is cut out and discarded. The bird is then rinsed thoroughly.

Goal: Clean and prepare chickens by removing internal organs