The Accidental Smallholder Forum

Livestock => Goats => Topic started by: maddy on March 05, 2013, 12:06:49 pm

Title: advice on butchering
Post by: maddy on March 05, 2013, 12:06:49 pm

I took the plunge and booked my 2 boer boys in for slaughter this morning (with tears) assuming that they would be ready to pick up Thurs or Friday but they told my husband (who I made take them)  that it wouldn't be till next Tuesday. (Apparently they are very quiet at the moment and not working to full speed)  My question is will the meat taste more gamey if its been hanging for that long and do you think I should find a butcher quickly who will do it asap?

Title: Re: advice on butchering
Post by: colliewoman on March 05, 2013, 08:21:57 pm

I would think a week is just about right personally, I always have my lambs hung for that time and would automatically ask for the same when I send the first of my meat kids on

Title: Re: advice on butchering
Post by: ballingall on March 05, 2013, 09:20:56 pm

Hi Maddy, yes I would have thought that is fine. Would try and get them butchered Wed-Fri.


Beth

Title: Re: advice on butchering
Post by: Lesley Silvester on March 05, 2013, 09:32:01 pm

My goat was hung for a week just recently.

Title: Re: advice on butchering
Post by: Anke on March 05, 2013, 09:33:55 pm

We hang an 8 month old kid for a week in autumn, and the meat is great. It will get more tender with hanging too, so yes leave it at least a week.
 
I have my mutton hanging for two weeks (18 months plus), and the meat cooks beautifully.

Title: Re: advice on butchering
Post by: jinglejoys on March 06, 2013, 11:52:20 am

A good butcher would hang as long as possible but many don't have time or space to do it