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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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great pics ! now i feel like we could do it no problem - well, if we could get past the "cute little goatie" part anyways. But maybe if we raise one to be meat - not a pet ? Thanks again for the pics !
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