With over 9 billion broilers processed each year in the U.S., blood is a significant by-product of poultry processing. Yet, there is little research on the effect of stunning method on blood loss in today’s high breast meat yield broilers. The aim of this thesis was to determine the effect of stunning method and neck cut method on blood loss in broilers during slaughter. Eight trials were conducted to this aim: four trials were directed at determining the effect of four exsanguination methods in broilers stunned using DC, while another four trials focused on the impact three stunning methods had when combined with the two most commonly used exsanguination methods. Exsanguination method was found to have little impact on overall blood loss regardless of bird age or weight. DC stunning consistently resulted in significantly higher blood losses than AC electrocution or controlled atmospheric stun/kill.