Some people wanted to know how to
butcher a goat. I couldn't do this with a camcorder on my own,
because when butchering the goat, you are walking all around the goat. Since today I did this one on my own,
I didn't have anyone to man the camcorder. So as I stopped to wash the goat off,
and myself, I snapped a picture. Below I've put the pictures of the
goat from start (slitting throat to bagging the meat). I did not take a picture of the throat
slit, but from the pictures you can tell this was done first. I didn't want to take to close a
picture, or to graphic, so as not to make anyone sick who is sqeemish
when looking at blood,
Maybe next time I will have a helper to take video...??
I tried to use as much detail in my explanations as I could. If
you still have questions on some part of the process, or some part of
my explanation doesn't make sense, please email me and I will
be happy to try to explain further. :0)
The whole process from slitting the throat (after hung upside down) to
the last piece of meat in the ice chest should only take about
30 minutes for a 60 to 65 pound goat. But no longer than 40
minutes.
The meat needs to get in the ice chest on ice ASAP after the throat is
slit.
