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Butchering photos---part 2

1221 Views 28 Replies 17 Participants Last post by  red hott farmer
Remove front shoulders

Then remove ribcage and neck

Now the tenderloins, don't forget you have a outer and inner loins.

Left is the bulk of the meat. The roasts, I sometimes you a clever or hatchet to aid in separting the legs. It depends on the age of the animal.

Leg of goat, yummy

All of the meat will be aged in a fridge or iced cooler for three to five days. The dressed meat yield from this animal was best guess, 30 pounds not including the rib cage and neckmeat. Sure hope these pictures are useful. Slaughtering an animal to feed your family is a valuable skill in more ways than you may realize...If I can do it, I know you can....TJ
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I see them all buddy, the last photo is of the two rumps...thanks
Wildhorse, the best tool to prevent intestine puncture would be a knife with a gut hook feature. It's not really necessary, but that's what I would recommend. Even if you nick or cut the intestines, so what, open up the cavity quickly and flush with your charged garden hose. Really it's no big deal. I my photo I nicked the stomach lining and a portion of the intestine peeked out. During deer season we teach young hunters how to dress a deer, plenty of mistakes there, just clean and cook the meat properly, enjoy. Now if I had cut the intestine in half than I would have cancelled all photos and opened the stomach quicker and dumped the guts into the blue container. Either way there really is no panic needed. Keep in mind when you visit your local market, the products you buy are a gamble, you have no information about their beginning nor their ending. By breeding and raising your own meats and veggies you are now in control and have eliminated hidden variables and question marks.
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