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!