07/10/05, 07:14 PM
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Bunny Poo Monger
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Join Date: Jul 2003
Location: Central Florida
Posts: 3,067
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Hello ogg,
I know that processing goats is very similar to deer. Thanks for the advice. Mitch didn't realize I know how to do the job.
The goats had already been butchered, we hired out that job. Both of them were chilling in the fridge waiting to be cut up. We processed one this evening (will do the other tomorrow evening). We have neckbones, sholder roasts, loin chops, rump roasts and ribs. There's also the flank meat and shanks for soups and stews. 
We don't have a bandsaw, couldn't readily put our hands on our butcher knives, I totally forgot about the meat hacksaw that someone lent us so we used a sawsall, new from Harbor Freight purchased for this job, and my very sharp fillet knife. One goat is cut up, wrapped, in the freezer and we have one to go. 
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Last edited by Fla Gal; 07/10/05 at 09:56 PM.
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