Butchered Chickens - Becker Necker and BK2

C

classic3030

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Apr 27, 2013
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I have been reading post here for over a year and taken a lot of advice on what knives to get. I settled on a BK2 and liked what I read so much about the Becker Necker I got one of those too. I did not get either of them for Butchering knifes, but was butchering today...so figured lets see what they can do.

I don't have things set up for plucking, so skinned my birds and cut out breast with wings attached and legs with thighs attached. It is a pretty easy was to clean a chicken.

I found I preferred both of theses knifes to my traditional skinning knives (deer knives). I used both to skin with and found both to do a good job. The BK2 was a little large and you had to be careful not to nick the meat. However, it would go through a joint like butter. I started using it to remove the legs, split the hip joints and the wing joints.

The Becker Necker also had no trouble with the joints, but did require more effort than the BK2. The knife quickly became my favorite to skin with. It has also quickly became my favorite knife for just about everything.

Just wanted to let everyone know, I am enjoying the knives I got. And, I got them based your comments.
 
Next time you kill chickens try scalding the birds to make them easy to pluck, you are losing good flavor by pulling off the skin to get rid of the feathers.
 
You should check out the becker subforum. and you should take some pics next time you use them.
 
Bufford said:
Next time you kill chickens try scalding the birds to make them easy to pluck, you are losing good flavor by pulling off the skin to get rid of the feathers.
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Agreed, for me it has to be "skin on, bone in." Keep your mind clean and those will be words to live by.

Hell, that's a good motto even if it's not clean.
 
Psyop said:
The BK14 works pretty good too

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While I love my NY Italian Sausage, I never did like seeing how it's made. My grandfather used to have large drums filled with scalding water, and after he slit the chicken's throat, and put them in a trough that was nailed to a tree upside down while they kicked and screamed bloody murder all while the blood drained mercilessly down the tree bark and pooling into red mud mess, he would dip the now lifeless chicken into the vat of boiling water, then hung the poor lost soul by its feet and proceeded to rub the feathers off the chicken with his rubber glove adorned hands. Damn that was awful. Then, to make matters worse, he slaughtered my pet baby bull right before my eyes, with a quick shot between the eyes of that poor calf with a heavy ball peen hammer. He then proceeds to hang that poor baby by its rear legs and, well....you know the rest. Yes, looking at that mess you have there which is supposed to be a chicken has me thanking the Good Lord every day that there are still butchers who will do your bidding without me having to see how it's done, and of course, the local full service grocery store with their fresh meat department. The closest I ever want to get when it comes to "dressing" animals is when I clean my catch after a day at the OBX.:eek:

:D
 
Alnamvet68 said:
While I love my NY Italian Sausage, I never did like seeing how it's made. My grandfather used to have large drums filled with scalding water, and after he slit the chicken's throat, and put them in a trough that was nailed to a tree upside down while they kicked and screamed bloody murder all while the blood drained mercilessly down the tree bark and pooling into red mud mess, he would dip the now lifeless chicken into the vat of boiling water, then hung the poor lost soul by its feet and proceeded to rub the feathers off the chicken with his rubber glove adorned hands. Damn that was awful. Then, to make matters worse, he slaughtered my pet baby bull right before my eyes, with a quick shot between the eyes of that poor calf with a heavy ball peen hammer. He then proceeds to hang that poor baby by its rear legs and, well....you know the rest. Yes, looking at that mess you have there which is supposed to be a chicken has me thanking the Good Lord every day that there are still butchers who will do your bidding without me having to see how it's done, and of course, the local full service grocery store with their fresh meat department. The closest I ever want to get when it comes to "dressing" animals is when I clean my catch after a day at the OBX.:eek:

:D
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Um......Ok.

I prefer my food in its original packaging.

:D:D:D

Moose
 
Slit their throats? Chickens?? Isn't that what a good, flat stump and a cleaver are for?! It's quicker as well as no pain for the animal. Never the less, that looks like a good clean job done there. I've seen more than my fair share of butchering, and it's a dirty and thankless job. :-) Seeing this should give people more respect for the local farmers and butchers!
 
bored2deth said:
Slit their throats? Chickens?? Isn't that what a good, flat stump and a cleaver are for?! It's quicker as well as no pain for the animal. Never the less, that looks like a good clean job done there. I've seen more than my fair share of butchering, and it's a dirty and thankless job. :-) Seeing this should give people more respect for the local farmers and butchers!
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Oh I killed it with a BK9 on that stump the BK14 was just used for the cleaning He got killed because he was a mean rooster. I just wasn't going to let him go to waste.

 
:-) Bk-9, as good if not BETTER than a cleaver! Well-done!! A rooster can make a pretty good meal! I've eaten quite a few in my time--used to butcher them for an old man I know, he'd always give me a couple to cook up. Great minds think alike ;-)
 
Great thread, thanks for sharing.
But, now I'm suddenly craving some fried chicken. Guess I'll have to see what's in the freezer.
 
I just realized that I haven't had a desire to eat chicken in any of its iterations since April 27th. Whatever y'all do, don't post or start a thread on how to butcher an emu, or title it "Me, my Ka-Bar, & Road Kill - Fresh Eats on the Cheap the KB Way." :barf:
 
Fog Horn was a Leghorn lol. Thats a real breed. The dead one up there is a Rhode Island Red.
 
You ain't lived until you've butchered a road-killed doe... not long after the rut. I'm not squeamish... pretty much at all... and I probably won't try doing that again.
Heck, who am I kidding. I'll do just about anything for deer or elk.
 
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