Does anyone know how to prep a goat for the freezer?
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Question by havesome_wantmore: Does anyone know how to prep a goat for the freezer?
The person that use to do it for us can’t any more, and we don’t know the best way to kill or cut it. If any one has done this before, please explain the best way.
I can’t find a farm catagory, so i am posting this in the do it yourself area. If you know a better area to post it. please tell me.
Feel free to answer in the comment section below
7 Responses to Does anyone know how to prep a goat for the freezer?
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once it is butchered, it should be wrapped like any other piece of meat..wrapped in butcher paper and marked
just wonderin
March 9, 2013 at 4:22 am
In some agreement with # 1, it seems your greatest issue is the Kill, no offense. It isn’t much different than a Sheep or Pig, and certainly, hopefully, as crass as this may sound, you will choose a most humane way. A BULLET is the most rapid method, to the Brain, and please, as I alluded to, do not choose a mallet, or anything that disrespects the fact that you are taking another life, animal or otherwise.
I am confused however by what you state in what I want to assume, this OTHER person didn’t die himself??? That relates to that you said “He Can’t”, and since you didn’t state the THE person is now dead, have you attempted connecting, for advice at least???
The animal should be hung and bled, then opened, removing organs, cleaning, probabaly removing waste that would almost immediately leach, toxically. Obviously not a task for the faint of heart, or those objecting to rending.
After “Gutting”,,,skinning should take place and determining those parts edible and otherwise useable in soups/ stews/ etc, not so much served as a Roast or Rib section. Certainly if you have the skills, other non edible parts can be used, if tanned or cured properly.
No offense at all to Yahoo Q&A, but obviously you have access to the WWW, even is seems you have access to some ties to animal slaughter for the purpose of food stuffs. Have you attempted any of those alternatives?
Steven Wolf
Just my two “sense”
DIY Doc
March 9, 2013 at 5:03 am
I hope this is of some help to you.
If the link fails to work it is because Yahoo is having a problem with that feature.
Copy and paste to your browser.
Good Luck
Dune
March 9, 2013 at 5:21 am
Look in the yellow pages under slaughterhouses, butchers or meat cutters. You should be able to find someplace to bring it. If you choose to do it yourself you already have some good advice here.
winterrules
March 9, 2013 at 6:17 am
Where do you live? if in the country and you have kids, have them go in the house. If your a hunter take a .22 and make a “V” from the animals eyes and shot it once just above the “V”
Hang the animal by it’s hocks in back and dress it out like you would a deer.
I have and, many of us that live on farms in the Northern regions have let the animal freeze after it’s been hided and then. Take a small chain saw, turn the oiler off, wash the blade and saw good and, cut the meat up, works beautiful. Wipe it and wrap it with white paper, butchers paper.
cowboydoc
March 9, 2013 at 7:07 am
i take it you’re not a deer hunter…i imagine it would be the same as taking a deer from hoof to freezer…shoot it , gut it , skin it , quarter it , then cut your meat from the quarters…i vacuum pack all my venison and it lasts a long time in the deep freeze
Bricky Local 9 PA
March 9, 2013 at 7:36 am
Please keep in mind the age of the goat. I ate goat meat foer 20 years, and LOVE it! An older goat will be very tough, and, if it’s a buck, will have a very odd taste.
saaanen
March 9, 2013 at 8:28 am