Poultry slaughter tongs

Poultry slaughter tongs

Made of aluminum with a stainless steel blade

For slaughtering chickens, hens, ducks, turkeys, and large pigeons.

As the butcher's tongs close, the blade severs the carotid artery, penetrates between the palatal arch and hits the nerve centers.
The animal bleeds heavily and its muscles go limp. Leaves no unsightly wounds. Stainless steel blade.

Attention: Always remember that every animal must be stunned before slaughter; in the case of poultry, this can be done by striking the back of the head with a piece of wood.

Instructions for use:

• The stunned poultry is hung by its legs at a suitable height.
• The butcher takes the head in his left hand and at the same time presses firmly with his thumb below the head, so that the throat opens wide.
• The blade of the butcher's tongs is inserted flat so that it is positioned at the end of the throat. A quarter turn positions the tongs vertically, so that the hollowed-out handle lies directly behind the crest on the skull, and the tip of the tongs is slightly angled at the very end of the throat.
• Once the pliers are correctly positioned, they are closed tightly.
• At that moment, the blade severs the artery, penetrates between the palatal arch and hits the nerve centers.
• The animal bleeds out and its muscles become limp.