POULTRY SACRIFICE CLAMP

The subject must be suspended by the legs at a good height. Take the head in the left hand, press firmly with your thumb at the base of the skull.

The beak of the poultry is then wide open. Insert the blade of the flat clamp so that it is placed in the bottom of the throat.

Make a quarter turn with the clamp to bring it vertically so that the recessed part carried by the other branch of the clamp is placed on the skull, just behind the

ridge, the tip of the blade must be at the bottom of the slightly inclined throat. When the clamp is in place, close it vigorously. The bleeding must be abundant,

the muscles relax which allows a fast and efficient plucking.

Ideally used on larger fowl eg. Turkeys