Beak trimming is routinely performed on poultry in egg production systems to avoid, or mitigate, the effects of feather pecking and cannibalism. Beak trimming is often mistakenly referred to as ‘de-beaking’. Beak trimming involves the partial removal of the bird's upper and lower beak (not the whole beak) either with a hot blade, a laser or infrared technology. The beak becomes blunt and, when pecking other birds, there is no or very little impact.

Beak trimming can result in birds developing neuromas (bundled nerve endings) at the tip of their beak which makes eating very painful. This is a chronic condition that cannot be overcome.

The RSPCA believes preferable options for the management of feather pecking and cannibalism are the selection of less aggressive bird strains and use of alternative flock management practices (including rearing and husbandry practices and the provision of environmental enrichment devices) that will eliminate the need for beak trimming. Beak trimming as a means of curbing feather pecking or cannibalism should only occur as a last resort and under veterinary advice.