Author Topic: advice on butchering (Read 1748 times)

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?

colliewoman · « **Reply #1 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

ballingall · « **Reply #2 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

Lesley Silvester · « **Reply #3 on:** March 05, 2013, 09:32:01 pm »

My goat was hung for a week just recently.

Anke · « **Reply #4 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.