This is a guest post from Bethany McDaniel of Primal Pastures. Learn more about Bethany and Primal Pastures at the end of this article. Enter Bethany…
I still remember the first time I killed a chicken. I had watched it happen hundreds of times (my family runs a small pastured livestock farm in So-Cal called Primal Pastures). I’d even helped out with all of the other steps involved in chicken processing (scalding, plucking, eviscerating, and packaging), but I couldn’t quite bring myself to take a knife to a chicken’s throat and end its life.
I had no problem eating chickens that someone else killed. I’m not terribly freaked out by blood. And I had already gone through the gutting process more times than I could count (which is way gross-er than killing).