I came across this article on How To Butcher A Goat, and thought it was well worth sharing. My husband and I have talked about the possibility of raising goats for meat in the future, so I was curious as to how exactly the butchering process was done. If you’d like to see a detailed step-by-step “how to” on this, check out the post on A Homesteading Neophyte.
It’s not for the squeamish.
I have to admit, I was already somewhat turned off from the idea at the very first picture she shows of a dead goat bleeding out. I love my goat Mocha. And even if we raised them for meat I’m afraid I’d be too attached to all of my goats to slaughter one.
But what I thought was the most interesting little tid bit shared was in the comments section where she went on to add that the final product was about a 35 lb carcass… not very much meat. It sounds like it probably isn’t worth the cost of raising the goats for that small amount of meat.
So, as of now, I think we’ve decided to only raise milk goats. I am curious about what goat’s meat (or Chevon) tastes like though. Maybe we’ll try one just to say we did… I’ll let you know if we get that far!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.