I've seen sights like that Iains, where they just cut the poor creature's throat. At Tabaski (Eid over here) sheep are slaughtered all over the place, blood running everywhere. Outside some butcher's establishments, especially North Africa, they display the head and feet on a high shelf, to show it was a halal beast!

I reckon not many folk in urban areas over here, or among the younger people, could skin or pluck for the pot. Actually, I'd rather 'start from scratch' than get a plastic tray covered in plastic film in which the (plastic?) meat rests on a little plastic pad. And our cats love the odd bits and pieces left over. A rabbit's paw makes a great toy for a cat, and smells interesting!

Here in Norfolk, I think many of us know how to prepare carcasses. It's quite rural, and people like the 'old ways'.

Regarding pheasants, you're right. Their skin is fragile and rips easily. I used to pull the feathers in the direction of their growth, whereas with chickens, I'd pull against the grain so to speak.