In recent years, the aim has been to develop more permanent beak trimming (although repeat trimming may be required), using electrically heated blades in a beak trimming machine, to provide a self-cauterizing cut. There are currently (2012) four widely used methods of beak trimming: hot blade, cold blade (including scissors or secateurs), electrical (the Bio-beaker) and infrared. The latter two methods usually remove only the tip of the beak and do not leave an open wound; therefore they may offer improvements in welfare. Other approaches such as the use of lasers, freeze drying and chemical retardation have been investigated but are not in widespread use. The infrared method directs a strong source of heat into the inner tissue of the beak and after a few weeks, the tip of the upper and lower beak dies and drops off making the beak shorter with blunt tips. The Bio-beaker, which uses an electric current to burn a small hole in the upper beak, is the preferred method for trimming the beaks of turkeys. The Farm Animal Welfare Council (FAWC) wrote regarding beak trimming of turkeys that cold cutting was the most accurate method, but that substantial re-growth of the beak occurred; although the Bio-beaker limited beak re-growth, it was less accurate. It was considered that the hot cut was the most distressing procedure for turkeys.