Slaughter tongs for poultry

This poultry slaughter tongs can kill poultry instantly by bleeding them and preventing unnecessary suffering.
Hang the poultry by the legs. Take the head in your left hand and press hard on the base of the skull with your thumb. The beak of the animal will then open wide. Insert the blade of the forceps far into the throat. Rotate the forceps 1/4 turn to align the blade vertically. This way, the "hollowed out" piece of the slaughter tongs is on the animal's skull, just behind the ridge. The tip of the blade must be inserted into the throat at a slight angle. The pliers are in the right place. Close the forceps forcefully to kill the animal. The blade cuts the artery, the blood flow must be intense. After that, the muscles relax and the animal can be plucked easily and efficiently.