I have two 50 pound wethers to butcher and am dreading the chore simply because of the heat. I don't mind the heat so much as the idea of not getting the job done quickly enough before the meat spoils. I only have shade trees to work under and my thermometer (the one in the shade) doesn't make me feel very good. Texas has been in the triple digits for awhile now, even in the shade. I won't even start with the heat indexes. I much prefer winter butchering because you can take your time and relax and not be in such a hurry. Also, I have 2 Great Pyrenees who have never been around for a butchering before and i have to do it inside an enclosure so the dogs won't try to protect the goat or get close enough to be confused by the blood. etc. Also, I use shallow well water which is not chlorinated and wonder how long the meat will last frozen with the microbes in it. Other than working extremely fast with iceboxes around me, does anyone have any nifty tips for HOT weather butchering and not upsetting the Livestock Guardian Dogs?