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Author Topic: butchering goat?  (Read 2323 times)

Offline GoPlayOutside

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butchering goat?
« on: April 15, 2011, 10:52:52 PM »
Any hints/recipes on butchering a goat?
Do you keep the same cuts as a deer/cow....or do you mostly turn it into a sausage, etc???
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Offline rasbo

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Re: butchering goat?
« Reply #1 on: April 15, 2011, 10:54:47 PM »
wild or domesticated...
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Offline carpsniperg2

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Re: butchering goat?
« Reply #2 on: April 16, 2011, 12:05:32 AM »
You can cut it just like a deer. Or grind it all and make summer sausage and peperoni out of it.
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Offline ORCA_SIX

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Re: butchering goat?
« Reply #3 on: April 16, 2011, 01:45:21 AM »
Why a goat?
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Offline JLS

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Re: butchering goat?
« Reply #4 on: April 16, 2011, 02:50:24 AM »
If it's a young goat I'd butcher just like a deer.  Older, and I'd do more ground product/stew cuts.
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Offline Skyvalhunter

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Re: butchering goat?
« Reply #5 on: April 16, 2011, 05:45:44 AM »
just put on your cowboy boots and their back legs in the boots and go for it.
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Offline danderson

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Re: butchering goat?
« Reply #6 on: April 16, 2011, 08:15:28 AM »
debone the whole thing except for the hind legs , they make great crock pot roasts, take the rest of it and eather make burger, add some beef fat, or stew meat, the cuts are way smaller than a deer so I have made some killer polish sausage with the trimmings , just add 50% pork shoulder.
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