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Discussion Starter #1
Is there anything wrong with butchering a six month old gilt that has came into heat? ( like a taint to the meat or anything like that).
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I typically raise only gilts since they are a little easier on my pens and each other where and while I raise them. Occasionally a gilt will be in heat when butcher time comes around and we don't hestitate to proceed. Haven't been able to tell the difference in meat quality whatsoever.
 

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I agree w/ George and Bob. I butchered a gilt last year before I noticed she was in heat. No difference in taste that we noticed.
 
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Discussion Starter #5
Thanks for the quick reply. Sounds like I have nothing to worry about then. Thanks again.


P.S. I have about 7 left that are not spoken for and will be ready to butcher pretty quick. If anybody is Interested let me know. I have'nt advertised them yet so all my friends and family could get one that wanted one so the last 7 probly won't last long. I am in south Missouri, in ozark county.
Thanks.
 
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