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  #1  
Old 04/01/08, 10:45 PM
SquashNut's Avatar  
Join Date: Sep 2005
Location: Idaho
Posts: 11,431
aging goat meat

We have the opportunity to get a 1 year wether for free to butcher but I dont know much about it . My question is how long to age a full carcass?

Bassketcher

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  #2  
Old 04/01/08, 10:55 PM
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Join Date: Apr 2006
Location: Washington
Posts: 2,113

I don't think you need to age goat. I used to be a meat wrapper for a farm butcher and, although we didn't do many goats, it seems to me that the rule that applied to hogs also applied to goats and sheep (and game) and that was that it just needed to be cooled down completely, which meant that 24 hours in the "drip cooler" was adequate.

I believe (and I may be wrong) that the only meat that needs aging is beef.

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  #3  
Old 04/01/08, 11:19 PM
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Join Date: Dec 2007
Location: East Tennessee
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We don't age ours, goat meat has very little fat, the longer it hangs to age the dryer it gets. We take ours to the butcher on thursday or friday and get it back on monday or tuesday.

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  #4  
Old 04/02/08, 05:29 AM
 
Join Date: Jun 2007
Location: Northern New Mexico
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we butcher and gut one day and hang the carcass, the next day we cut the meat off the bone, grind and wrap for the freezer but put the packages in the frig. So lets say we butcher on Saturday, on Sunday we put the processed packages in the frig and on Monday I start transferring the packages to the freezer. May take one to two days to do that cause my freezer manual says not to put over 10% capacity in the freezer at once. We have small freezers.

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  #5  
Old 04/02/08, 07:44 AM
 
Join Date: Jan 2007
Posts: 3,192

We NEVER age ANY meat! All aging is, is the start of the rotting process.
We use the KKK method - Kill it, Klean it, Kook it.

The fancy places that advertise "Our steaks are aged to perfection" are the ones we avoid. I can find rotten meat on the road, I don't need it in a restraunt.....

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  #6  
Old 04/02/08, 10:28 AM
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Join Date: Dec 2006
Location: Wisconsin
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Quote:
Originally Posted by Scrounger View Post
We NEVER age ANY meat! All aging is, is the start of the rotting process.
We use the KKK method - Kill it, Klean it, Kook it.

The fancy places that advertise "Our steaks are aged to perfection" are the ones we avoid. I can find rotten meat on the road, I don't need it in a restraunt.....
Ditto!!!
We dont 'age' anything either and I agree 100% with this post!
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  #7  
Old 04/02/08, 10:51 AM
 
Join Date: Aug 2007
Location: Michigan
Posts: 432

Depends on the meat... i don't think I'd ever age hamburger, but I can't think of anthing that could be a nicely aged, well cooked Prime Rib steak. Ageing can give it a tenderness that no amount of cooking can compare to.

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  #8  
Old 04/02/08, 12:00 PM
Katie
 
Join Date: Sep 2007
Location: Twining, Mi.
Posts: 19,396

No need to Age Goat meat. The only meat that needs to be aged they say is beef!

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  #9  
Old 04/02/08, 10:22 PM
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Join Date: Jun 2007
Location: MN
Posts: 906

I must disagree. We age goat meat for a week. I'm interested in making tender roasts. Roasts with meat so soft it falls of the fork. This can only be done by dry aging. This is not the start of the decomposition.This is enzymes naturally present in meat working to make it tender. Just like there are yeasts naturally present on grapes to help make it turn to wine, milk to clabber, grain to dough ect.
It doesn't rot, or smell bad or anything and it does improve the quality of the meat.

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  #10  
Old 04/02/08, 10:33 PM
 
Join Date: Jan 2003
Location: New York
Posts: 1,207
Ageing Meat

Goats are a member of the deer family. How long do you hang your deer? We age our goat meat in the frig for @4 days, then in the freezer.

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  #11  
Old 04/02/08, 10:36 PM
 
Join Date: Oct 2007
Posts: 4,170

The tenderness for us comes from the cooking process. Ours are killed cooled wrapped & frozen. Beef is different.
Beef you can marinate outside the fridge for part of a day. Even chicken...I like to get it to room temp before cooking. But Chevon MUST be marinated in the fridge. It has a very short life outside.

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  #12  
Old 04/02/08, 10:44 PM
Katie
 
Join Date: Sep 2007
Location: Twining, Mi.
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I hang my deer long enough to get it in to the processor the next day & our goat meat is not aged either & I think it is very tender. I believe also that it is in the way it's cooked.

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  #13  
Old 04/03/08, 07:46 AM
 
Join Date: Jan 2007
Posts: 3,192
Quote:
Originally Posted by Jo@ LaudoDeumFa View Post
I must disagree. We age goat meat for a week. I'm interested in making tender roasts. Roasts with meat so soft it falls of the fork. This can only be done by dry aging. This is not the start of the decomposition.This is enzymes naturally present in meat working to make it tender. Just like there are yeasts naturally present on grapes to help make it turn to wine, milk to clabber, grain to dough ect.
It doesn't rot, or smell bad or anything and it does improve the quality of the meat.
The enzymes you refer to ARE the start of decomposition. I've never had a goat (or deer....) roast that WASN'T tender and never have aged them.
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  #14  
Old 04/03/08, 11:27 AM
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Join Date: Oct 2005
Location: Missouri
Posts: 9,100

No aging here. It goes from chewing its cud, to in the freezer in less than one hour.

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