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Leghorn cross chicks
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some inside parts
Interesting anatomy, Ruff. Evisceration has always been the bottleneck for me; too slow, hard not to tear up the liver.
My old poultry professor at Cornell (Ithaca, New York) could open a chicken like a surgeon. His poultry breeding and poultry anatomy courses were the best I ever took; Dr. R. K. Cole. Later found out he had learned the procedure for necropsies as a lab assistant back in the thirties. I still have the textbook; The Corturnix Quail, Anatomy and Histology. He couldn't find a detailed enough text on chickens.
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