Poultry Killing Cones: Safety and Precision During Processing

Slaughtering is an integral part of livestock farming. To make this moment as stress-free as possible for the animal and as safe as possible for the handler, the killing cone is the tool of choice. As soon as the poultry slides headfirst into the cone, it instinctively calms down.

Why a Cone Improves Meat Quality

Without proper fixation, chickens, ducks, or turkeys tend to flap their wings (reflexes) after stunning. This is not only a hindrance for the processor but also significantly damages the quality: the flapping causes bruising (hematomas) in the meat, and bones can break.

A well-fitting cone encloses the animal's body gently but firmly, keeping the wings tucked against the body. The result: an undamaged carcass and clean bleeding, which is essential for shelf life and flavor.

Plastic vs. Metal: The Advantages of Our Cones

Our models are made of high-quality, food-safe plastic. Compared to DIY solutions or metal cones, this offers decisive advantages:

No Sharp Edges: The risk of injury to the animal (and your hands) is minimized.

Hygiene: The smooth surface is extremely easy to clean and disinfect after work. Blood does not stick to it.

Temperature: Plastic does not become ice-cold like metal in winter, making outdoor handling much more comfortable.

The Right Size and Mounting

For the fixation to work correctly, the killing cone must match the species. A cone for quail is too narrow for chickens, while a chicken would have too much room in a turkey cone. At Prodi, you will find various sizes precisely tailored to the anatomy of quail, chickens, geese, or turkeys.

Thanks to the robust brackets shown in the product images, the cones can be easily mounted on a wall or a wooden beam, allowing you to work at an ergonomic height.

Invest in safety and hygiene. With our killing cones, you can professionalize your processing workflow cost-effectively and effectively.