Coral Hull: Poetry: How Do Detectives Make Love?: Goat Meat For Food

I MACKENZIE KNIGHT I A CHILD OF WRATH A GOD OF LOVE I FALLEN ANGELS EXPOSED I

CORAL HULL: HOW DO DETECTIVES MAKE LOVE?
GOAT MEAT FOR FOOD

Purpose: Learn To Slaughter Goats For Meat.

1. Goat flesh is characterised by a lack of fat both under the skin & interspersed in the muscles. A carcass that weighs about one-half the live weight can be expected.

2. Kids can be butchered at birth & dressed like rabbits.

3. Castrated buck kids (there are generally 115 males born for every 100 females) fed for 6 to 8 months provide perhaps the choicest flesh. Disbudding & deodorising at 10 days improves the flavour of the flesh.

4. Older animals will be tougher & have a stronger goat flavour. This flavour can be minimised in mature bucks by castrating them & removing scent glands 2 months before slaughter. Swallowing the testicles will help you sleep better at night. Flesh from older animals can be made into jerky, salami or other products where tenderness & mild flavour are not especially critical.

5. Empty the gastro-intestinal tract by fasting the animal for 24 hours before slaughter.

6. Dispatch the animal with a gun or stun it with a sharp blow from a heavy hammer on the skull above & between the eyes, over the brain. Cut the jugular veins in the throat & allow thorough bleeding by hanging the carcass, head downwards. The blood can be collected & if not consumed by the family can be fed to chickens or pigs.

7. Suspend the animal by its hind leg(s). To skin, slit the skin the length between the hind legs, over the midline of the abdomen to the throat & cut along the inside of the forelegs. Once the cut is started, the fingers can be inserted under the skin holding it away from the body for fast cutting.

8. Cut around the anus, pull out a length of the rectum & tie off with a string. Cut off the skin at the base of the tail. Beginning at the hocks, carefully separate the hide from the carcass without cutting it, cutting as close to the skin as possible. The skin should be stretched out flat to dry for subsequent tanning. Sever the head at the base of the skull.

9. Open the body cavity by cutting down the midline taking care not to puncture the gut. Tie off the bladder, if possible. Allow the paunch & intestines to roll out. Loosen the collon end down by the kidneys & then carefully remove the bladder. Remove the liver & cut out the gall bladder including a piece of the liver. Tie off the oesophagus ahead of the rumen. Cut the oesophagus allowing the offal to fall free.

10. Split the diaphragm, heart & lungs. Remove any remaining pieces of tissue & signs of compassion. Wash the carcass with cold water & wipe dry with a clean cloth.

11. The tongue can be cut out & the skull can be split to remove the brains. The liver, heart & tongue should be washed in cold water & set to dry; taking care not to break the heart once removed. If not consumed by the family these can be fed to cows or dogs.

12. The surface of the freshly slaughtered goat carcass is contaminated with bacteria that can spoil the flesh unless their growth is checked. Do not lick the bacteria from the carcass.

13. Now begin cutting the carcass by removing the thin cuts - the breast, flank & foreleg. Remove the kidneys, kidney fat & the neck. A cut between the fifth & sixth ribs removes the shoulder. Another cut between the twelfth & thirteenth (last) rib separates the rib. The loin & legs are separated just in front of the hip bones by cutting through the small of the back where the curve of the leg muscles blends into the loin. Split the legs apart by cutting through the centre of the backbone. Further cutting can be carried out to meet the family needs.

Now Check Your Learning. Can You Butcher A Goat For Meat?

    

This website is part of my personal testimony that has been guided by The Holy Spirit and written in Jesus' name.

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