Culling and Bleeding (Killing Cones)

What happens here

Place the live chicken head-first into a killing cone, allowing the body to be held securely. Pull the chicken's head out through the bottom opening of the cone. Use a sharp knife to cut the neck, severing the jugular vein and carotid artery to ensure a quick and humane bleed-out. Allow the chicken to bleed completely before moving to the next step. Buckets are placed beneath the cones to collect blood.

Goal: Humanely cull and bleed the chickens.