Agriculture Reference
In-Depth Information
Butchering a goat will take some preparation and assistance. Many people prefer to have a
local butcher shop do the job, as it is not an easy task. But if you prefer to butcher the goat for
your own use, it is possible to perform the task at home. Goats should be butchered when the
outside daytime temperature is 40 degrees F or cooler. This temperature is ideal refrigerator
temperature and will allow the carcass to cool to prevent spoilage. Goats usually are
butchered when they are less than 9 months old.
You should withhold feed, but not water, from the goat you intend to harvest for about 12
hours before slaughter. The animal to be butchered should be removed from its herd mates
and killed out of sight and hearing of the rest of the herd to keep from upsetting the other an-
imals. It is best to handle the goat as calmly as possible. As with other animals, if the goat is
stressed, it can cause the goat to release hormones that will alter the taste of the meat. Having
a front-end load tractor will help you hang the animal so its blood can drain from the body. A
pulley system consisting of a rope and block and tackle also can be used. Lead or drive the
animal close to the area where you plan to hang the animal. You also should have a source of
clean, running water in place near the butchering area.
Goats should be shot in the back of the head. As soon as the animal is shot, sturdy ropes or
chains should be placed on its rear legs, and it should be hung upside down. The jugular vein
and carotid artery on the side of the throat should be slit to allow the blood to drain. The
testicles on an uncastrated male animal should be removed next by cutting the attachments
against the body. Following that, the head of the animal should be removed. Remove goat
heads by cutting around the neck with a knife and then severing the tendons and ligaments
holding the head to the neck. Remove the front feet by cutting through the first joint on the
leg.
The hide or skin will be removed next. Use a pointed knife to make a circular cut in the hide
around the rear legs. From each leg, make a cut through the hide down the leg to the body.
Join these cuts at the midline of the pelvis and extend the cut through the hide all the way
down the abdomen to the neck. Skin the hide away from the body by removing the hide at the
rear legs and working your way down the body. Pulling the loose skin as you make your cut
will help peel the hide away.
After the skin has been removed, you will begin to remove the intestines. Use a pointed knife
to cut around the anus to free the end of the colon from the attachment to the body. Give it a
slight yank to completely free it, then tie it closed with a piece of clean string or twine. Use
