Cut around the anus, leaving it intact, and remove the genitals. A delicacy, honest. Poach lightly then cook in a omelette, with mushrooms if you need to bulk it up. You need to pull HARD, and stop and loosen the skin again if you start to tear the meat.
If you want to reserve the brains for cooking, an axe between the horns splits the skull most effectively to enable their removal. Gutting next. Placing a bowl underneath to catch everything, pull it all out. Tie the intestines off to prevent them leaking nasties all over your meat.
Once the stomach cavity is empty you can carefully tear the diaphragm and remove the heart and lungs. Why would I buy it? I went to a goat themed dinner at 43 North in Madison, Wisconsin and they did some amazing dishes- corned goat with bagel chips and a Korean dish with rice cakes just to name a few.
I encourage everyone to try goat now. That is NOT how you make a proper goat curry. That recipe is an insult to any Indian or Pakistani chef. You use whole spices and yogurt for the sauce. NOT chicken stock! Mutton has always been good. Here in the Hill Country of Texas, we have been eating goat meat for over years. I was raised on bar-b-q goat, goat sausage, goat stew, etc. Does anyone know what her seasoning measurements i.
Is this another language? Ah, yes — the language is HTML. Sorry about that. Thanks for sharing it with us.
If you want to watch a video, we show you just how and where to make the appropriate cuts on our YouTube channel. We will start with removing the tenderloins. You'll want to use the tip of your knife to start an incision where the loin rests against the flank behind the ribs.
Use one hand to pull while using the tip of the knife to cut through the connective tissue holding the loins in place. Once the loins are out, it's time to remove the rear legs from the carcass. For this task, you want to cut through the meat to expose the spine just above the hip bones.
Use a hack saw to cut through the spine and remove the rear portion. Make swift straight cuts around the haunch between the leg muscles. Next, you will use some pressure on the ball joint in the hip, then use your knife to cut between the ball and socket, freeing the hind quarter. Do the same thing with the other side to produce two haunches and the hip bone section. Next, you will want to pull the back strap from your goat.
Make an incision below the ribs to remove the flank steaks and set them aside. Make a cut along the ribs to separate the meat from the bones, staying as close to the ribs as possible.
You will want to find the vertebrae along the spine and make an incision just alongside the bones all the way through to the neck. Now you can remove the back strap and cut the fat from it.
Working on the same side, cut the rest of the rib meat from the carcass and set it aside. Flip the carcass over and do the same thing on the other side, making sure to find the seams between muscle groups.
It's always a good idea to use a little pressure rather than digging in with your knife. You will often surprise yourself how easily different muscle groups pull away from each other. The next thing to remove is the shanks from the front legs. You'll do this just like a deer, make a circular incision around the joint, apply pressure to expose the joint, and use the tip of your knife to cut the shank away. Starting from the chest, make another incision and follow the line of the shoulder all the way around to the neck.
This will remove the shoulder blade. Do the same on the other side to remove both front legs and shoulders. The only thing left is to remove the neck meat, which is excellent for stew. Since goats are smaller animals, they take less time to break down than cows or even deer and the portions are easier to store. Don't throw away your trimmings, either, because they all go into your ground meat production.
Who doesn't like a little Apocalypse Gyro? Unlike cows, goats build fat from the inside out and do not produce intramuscular fat. That means when you look at goat meat, it isn't going to have the marbling you are used to seeing. Instead, it's lean, bright red, and shows the grain well. One of the primary things that meat goats are judged by is how they are muscled.
Since goats are often slaughtered at a young age, they will have thicker muscling and fat than an older goat. The more width from stifle to stifle, from one stifle across the body to the far edge of the opposite stifle, the better. This is not the stifle, but since you are in a spot to easily view it, you might as well scope out this muscling as well. Ideally, you will see wide, wide, wide, meaning wide body, wide stance from the rear and wide loin. Are you seeing depth of muscling? Do you see definition in the stifle and forearm?
If so, you are seeing a market ready, or in your case freezer ready, goat. If you are not seeing the muscle definition, you need to change your management and give that goat time to develop more muscling.
I tend to get into the routine and thought pattern of feeding the growing goats, which is true, at first. Eventually, the growing goats are grown! Since the changes in growth and muscle development are slight and daily, it catches me off guard. Since you are a beginner, the easiest way is to compare the kid to his mom. The market kid should be more meaty than the doe. A second option would be to occasionally take a picture of your goats from the classic three views for evaluation: front, side and rear.
This may sound a bit crazy, why take a picture of a goat you see everyday? The pictures will give you a point of reference to go back and refer to. Once again, be objective about what you are seeing. Got muscle development and a well filled out frame? That means if you raise your goat to 80 pounds the hanging weight will be about 40 pounds.
Goats with primarily dairy genetics are going to have a lower hanging weight percentage than goats with meat breed genetics. This is not a problem, just something for you to keep in mind. Both dairy and meat goat genetics can produce a good market kid. The differences will be in the initial cost of the goats and the meat yield of the carcass.
To give you a ballpark figure, your goat should be butchering ready at about months of age. The specific age will be determined by the genetics of the goat and the way you raised him.
The months figure is for a market goat. If you are looking for a smaller goat, more like a roaster, then your goat will be ready sooner. In our area, the pound roaster goat, which is younger than 8 months, is very popular for sellers and buyers. If you want to finish your goat sooner, plan to feed a bit of concentrates of some sort.
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