Goat cutting. Rules for slaughtering sheep and goats

Cooking goat meat

Goat meat dishes are not very common in our country. And in vain, because 70% of all red meat eaten by people around the world is goat meat. Such popularity around the world of goat meat can be explained by two factors: goats are very easy to breed and feed, and goat meat can be eaten by Jews and Muslims who do not eat pork, and Hindus who do not eat beef. Goat meat tastes a bit like lamb, and the nutritional properties of goat meat are almost as good as beef.

The meat of young domestic goats is considered the most valuable. Such meat is rich in vitamins A and B, has a very delicate, incomparable taste, and there is absolutely no specific smell that scares away some gourmets.

Goat meat, even non-dairy, can be cooked so tasty that it will become a signature dish on any holiday table. And if you managed to get the meat of a dairy goat, then you will never forget the most delicate taste of such a dish.

The kid can be cooked whole, but most often, before cooking, it is divided into portions. Our advice will help you understand this issue.

Goats are the most unpretentious and profitable farm animals for keeping. Milk, meat, wool, skins are obtained from them. Dairy and meat and dairy breeds have been bred by man. Sooner or later, the farmer faces the task of slaughtering an animal. There are many objective reasons for slaughter: surplus breeding stock, downsizing of the household, raising livestock for meat, old age and disease. Most often, it is required to reduce the number of males, so consider the topic of how to slaughter a goat at home.

The male is usually slaughtered with a kid at the age of 6-12 months, in which case you can get up to 15 kg of meat and 2 kg of internal fat. If a decision is made to slaughter a young kid, then it is very important to do it correctly so that its productivity is not affected, and the meat yield is maximized. First of all, the animal must be fattened so that the weight meets the breed standard. There is a special diet for fattening so that the animal does not get fat, but gains a healthy mass.

To slaughter a goat intended for meat, it is better to stop feeding it 1 day in advance in order to free the gastrointestinal tract.

There is a practice of trimming a mature goat just before slaughter. This should be avoided, as castration is an extremely painful and inhumane procedure. Keeping livestock clean will help to avoid this. Before slaughter, the testicles are simply washed.

Technology

Slaughtering a goat at home is a rather difficult task. For this operation, a third party is usually invited: a neighbor or a butcher. If everything is done correctly, the process will be quick and as painless as possible. There are three traditional methods of slaughter:

• Make a horizontal incision on the neck, after fixing the goat between your knees.
• Suspend the animal with its legs tied upside down, puncture the artery in the neck, and the blood pours out by itself.
• Hit the head (stun) with the blunt side of the ax, cut the artery.

You need to perform these actions quickly, without confusion.

Preparation for the process is carried out in 2 stages:

• Surface cleaning and coating with polyethylene.
• Preparation of inventory: an object that is used for slaughter; buckets where the blood will drain.

To slaughter a goat at home, you need to sharpen objects very sharply, make strong and deep cuts, confidently open the artery and trachea. If it is decided to initially stun the goat and then cut it, it may happen that the animal dies from the blow, then all the blood will not flow out, which will worsen the quality of the meat, but this will be a more humane killing. In this case, you need to act very quickly: stunned - and immediately hung up by the hind hooves, cut the cervical artery.

carcass cutting

Slaughtering a domestic goat is half the battle, then you need to skin the carcass, divide the meat into boxes, dry the skin and prepare it for delivery.

When the blood is glass, without removing the carcass from the rope, an incision is made with a sharp knife in the area of ​​\u200b\u200bthe womb, around the hocks. The skin is pulled back, and with the help of a knife, the skin is removed from the joints in a downward direction. When the skin is removed, the peritoneum is torn open along a line that has a light color. The entrails are thrown into the container. If you decide to use the internal organs of a goat for food, you need to act carefully so that the contents of both the intestines and the bladder do not spill out. It is better to initially separate all organs: lungs, liver, heart, etc. After removing the meat from the bones, the carcass is divided into front and rear parts. As the zoologist Orekhova A.A. writes in her book "Productive goat breeding":

“Goat fat is very useful, which is deposited on their internal organs. Very easy to separate and melt. Fat is used as a remedy for various diseases and colds.

Unusable parts, such as glands, testicles, intestines, must be buried in a deep hole.

Meat harvesting

Freezing of meat products is carried out without delay, immediately after slaughter, in order to avoid the development of pathogenic bacteria. It should be deep and without temperature changes so that the meat does not lose its taste.

Goat meat is cured, dried, fried, smoked, fried, boiled and prepared for future use. The main condition is: do not violate processing technologies.

The slaughter of domestic animals is an unpleasant but inevitable process for any farmer. Many farmers prefer to take their animals to the slaughterhouse, where they will be killed in the quickest, most humane way possible. But if this is not possible, you have to cope with the slaughter yourself. In addition to strong nerves, knowledge of theoretical material is necessary. If you approach the slaughter without preparation, you can spend more than one hour. In this article, we will tell you how animals are killed for meat, avoiding unpleasant complications in the process.

Killing a bull is not easy. The main problems are the large size of the artiodactyl, its remarkable strength and endurance. Few people manage to quickly kill a bull without experience. Therefore, beginners “suffer” with the animal for a long time, receiving from this the strongest psychological burden. It is recommended to take the bull to the slaughterhouse, to the factory, where experienced specialists will cope with the task much faster and more humanely. If you decide to cut the bull yourself, then you must carefully follow all 3 stages of this difficult process.

Artiodactyl preparation

Before the slaughter procedure, care must be taken to properly prepare the animal. The process includes a number of mandatory factors:

1. Diet expansion. We add healthy top dressings to food, increase the amount of greens.

   

2. Weaning from other animals. The bull should not be taken away from the animals immediately before slaughter, but 1-2 days earlier. This will allow him to be at rest, producing less hormone.

   

3. Compliance with the optimal timing of slaughter. It is recommended to cut the bull in the first year. But if he was born in the spring, slaughter should be postponed until late autumn. In the initial six months of existence, the calf is rapidly gaining weight. In addition, autumn meat is much more palatable and high in calories.

   

4. No castration. If a born calf is initially prepared for slaughter, it is not advisable to castrate it. Surgical intervention is necessary only in extreme cases. In general, uncastrated bulls grow meat faster and more actively.

   

Important! It is not necessary to limit the artiodactyl in food, unlike poultry. Complete bowel cleansing will not happen anyway. Fasting will only make the bull more aggressive by increasing the production of the hormone.

Stun

Stunning is a mandatory step. Humanism is not the only reason to be stunned, there are others. So, an awake and active bull at the time of slaughter produces a huge amount of the hormone. The hormone makes meat less tasty and soft, and its large proportions can even harm the human body.

They stun large animals with a blow of a large stick or an ax butt on the head. The blow should be strong, sharp, so that you do not have to beat several times. If you care about the experiences of the animal, you need to try to make the first blow plunge him into an unconscious state. Then the bull will not feel anything and, in fact, will simply fall asleep.

slaughter

It is necessary to proceed to the main stage immediately, as soon as the artiodactyl has lost consciousness. After 3-4 minutes, the individual can come to his senses, and this cannot be allowed. It is necessary to act quickly according to a clear algorithm.

Step	Description	Photo
1	The neck of the animal must be cut at the bottom. The incision should be neat, transverse. The goal is to open the blood vessels. It is advisable to do this the first time, maximum - the second.
2	After making sure that all the vessels are opened, the carcass should be left cut down to drain the blood. This usually takes 10 to 15 minutes.
3	The leaked blood will not hurt to collect in special containers in order to feed pigs and poultry in the future.
4	After complete bleeding, the carcass can be dragged to the place for butchering.

Important! Before slaughter, the bull must be tied. The same goes for cows. In general, the technique of slaughtering males and females is absolutely identical.

How to butcher a bull?

Cutting is a rather complicated process. The main difficulty lies in the large size of the carcass. Large size means a lot of work, and if a person does this alone, then he will have to spend the whole day. The cutting process consists of 2 main steps. Next, we will consider each of them in detail.

Getting rid of the skin

Skinning is the initial stage of butchering an artiodactyl carcass. It is necessary for further operations to be simpler and more convenient. Skinning occurs in a certain order.

1. You should start from the head.

   

   When looking at the head of a bull, it is easy to imagine a line of incision through the eye.

   Step	Description
   1	It is necessary to cut the ears of the bull to the very base. You also need to cut the skin near the nostrils and lips, making cuts in the form of rings.
   2	You need to make a cut from the nose of the bull to one of the horns. Usually choose the right nostril and, accordingly, the right horn. The incision should go over the eye. From the horn, you should move the knife along the forehead to the other horn, and from that to the place left when the ear was cut off. It is necessary to make incisions in the form of rings around each of the horns.
   3	Now you can free a significant proportion of the head from the skin.
   4	After removing the skin from part of the head, it is necessary to make a cut from the bottom wound on the neck to the lip (lower). This will remove the skin from the head completely.
   5	At the end, the head of the artiodactyl should be separated from the carcass. The easiest way to do this is with an incision between the occipital bone and the upper vertebra of the neck.

   

   Important! If the skin is not completely separated after the above procedures, it must be cut with a knife from the inside.

2. Now you can move on to the body of the bull. To make the removal of the skin easier, the body must be turned upside down.

Step	Description
1	Starting from the bottom hole, we draw the knife blade down to the anus.
2	We make incisions in the form of rings on the legs above the knee joints. Everything below these cuts is removed.
3	We disconnect the skin from the thoracic lobe, from the lower part of the neck of the animal.
4	We cut the skin on the back of the legs along the hock joint. It is necessary to work with the legs carefully so as not to break the tendons. Cuts on the tendons make the carcass difficult to hang.
5	We separate all the skin, which is easily removed. We remove the rest of the skin on the body of the artiodactyl by hand, making undercuts from the inside. It is easiest to remove the skin from the back and sacrum with both hands, synchronously pulling it from both sides.
6	At the end, it is necessary to make an annular incision around the tail, remove the remnants of the skin.

Important! Remove the skin from the inside of the thighs, sides, groin with extreme caution. In these areas of the carcass, the skin is most vulnerable, so you need to cut it not with the tip of the knife, but with the whole blade. The skin must be pulled tightly by hand before making an incision.

Carcass cutting

Before you start butchering, you need to fold the skin in half along the ridge line. The fur should be on the outside. The skin should be left for 2-3 hours to cool down. While it cools, you can butcher the carcass. When cutting, the following order applies.

Step	Description
1	The carcass is cut in half along a conditional line located between the 13th and 14th vertebrae. Often it is divided in other ways - into half carcasses or quarters. The cross section is used because it is convenient for use on the farm.
2	Each of the resulting halves or quarters is separated from the bones. The meat is cleaned of fat, tendons, films and fibers.
3	The neck is rolled, cleaned, chopped, cut into pieces. The same is done with the spinal border of the neck. The scapular bone is removed.
4	Ribs are cleaned (partly or completely, depending on whether the ribs of a given bull are suitable for cooking as a separate dish).
5	The bones of the pelvis and the bottom of the spine are rolled, the bones are removed.
6	The upper part of the hind legs is divided into pieces according to the type (rump, probe, etc.). Each section is cleaned of bones and tendons, then cut into pieces. Similar operations are carried out with the legs and brisket.
7	Roll the shank located at the bottom of the legs. Finally, cut off the meat on the humerus.

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Chopping table Kobor

This ends the cutting of meat, but there are still internal organs. Usually they are removed during cutting in stages. It is recommended to remove the stomach and intestines in the first place, immediately washing them under running water. A veterinarian should be called home to evaluate the carcass for suitability or unsuitability for human consumption. He must also check the organs, so that by the time he arrives, all by-products must be removed.

After all these operations are completed, the cooled skin is taken and salted. The carcass is washed and hung in a cool place for several days. This is where intact tendons are important.

Video - How is a bull slaughtered?

How to beat a horse at home?

Before deciding to slaughter a horse, it must be ensured that its meat is fit for human consumption. The meat of the following breeds is definitely edible:

• Kazakh;
• Novoaltayskaya;
• Yakut.

If you eat the meat of a horse of a different breed, then nothing bad will happen. But there is no point in this, since the meat of other horses is frankly tasteless. But in the listed breeds it is marbled, juicy. Horses of these breeds have a long massive body, but short legs. With a weight of 400 kg, the horse gives up to 250 kg of pure meat.

Features of slaughtering a horse at home.

Step	Description
1	You need to be well prepared for the procedure. You should create an equipped area, which is suitable for a barn or an outdoor place. This area should have a large table, poles or other ways of tying the horse, a container for blood flow.
2	Before a horse is slaughtered, it is stunned with an electric current or a blow to the head.
3	Slaughter occurs according to the same principle as the procedure described above with a bull.
4	After slaughter, it is necessary to wait until the blood has completely drained from the carcass. This takes a long time due to the nature of the horse's body.
5	Skinning and butchering also take place by analogy with a bull.

Thus, the main difference is the need to equip a suitable site. Many farmers slaughter horses on the ground, after which the meat becomes less tasty, dark due to the remaining blood and low quality due to waste from the stomach. Compliance with basic sanitation is the most important detail in the slaughter of a horse.

How to slaughter a pig? Effective Methods

Many farmers, especially beginners, cannot determine the exact time of slaughtering a piglet or an adult boar. Questions are also raised about the optimal weight before this procedure. General recommendations are as follows: the approximate weight of an adult pig suitable for slaughter is 110 kg, about 75 of which are pure meat and fat. Piglets are grown up to 50-60 kg.

Important factors that determine the success of the slaughter procedure:

• feeding the pig must be stopped 12 hours before the procedure so that it cleanses the intestines (besides, it will be easy to lure it out with food);
• you should not shout at the animal, kick it and drive it so that stress does not arise;
• immediately before slaughter, the pig needs to be washed (the carcass will be easier to process, the meat will become of better quality);
• the place for the procedure must be chosen in such a way that it is easy to wash and clean;
• a container for collecting blood is prepared in advance, because blood most often goes to the sausage.

neck piercing

2 people are needed to implement this method. The first fixes the individual by the legs, the second pricks the neck. The knife should be long and thin, the length of the blade should be from 30 centimeters.

Step	Description
1	To implement a puncture, you need to place the animal on a table or other surface. If the stabbing is right-handed, then the head of the pig is on the right side.
2	It is necessary to prepare a container for collecting blood in advance.
3	You should imagine a conditional line from the left ear to the throat of the pig.
4	It is necessary to make a sharp prick with a knife in this line, at a distance of no more than 3 centimeters from the ear.
5	After the puncture, the pig will be shocked. You need to quickly put it on its side (preferably the left one), take it by the hind leg and press it firmly against the surface. The blood will drain quickly and the pig will fall asleep in seconds.

Important! The advantage of the method lies in its actual painlessness. The pig will feel the injection, but after a few seconds it will forget it, completely relax.

Puncture of the heart

This is the most famous method of slaughtering pigs. 3 people must participate. 2 may be enough, but the stabbing must be experienced. If he is doing this for the first time, then it is better to have more than one assistant.

Step	Description
1	The individual is tied by the limbs. It is highly desirable to tie all 4 legs.
2	Assistants take the pig by the limbs and hold. If there is only one assistant, then he should hold the rear.
3	The animal is turned over on its side (right), a thinner knife is taken, with a length of 30 cm or more, and an injection is made directly into the heart. It is difficult to make a mistake, since the heart is located between the 3rd and 4th ribs, like a human one. Everyone remembers the location of the human heart from textbooks on anatomy, in a pig everything is exactly the same.
4	The blade is not removed, but kept inside until the individual stops moving.
5	At the end, the knife is removed with a cloth, strong or folded in 2-4 layers. You need to prepare the fabric in advance.

Puncture of the heart is a common method of slaughter

Important! A heart piercing is considered relatively painful when compared to a neck piercing. But the procedure ends in a few seconds, so this method can also be classified as humane.

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Knife for cutting meat

stun gun

This method is considered to be not the most humane. But for slaughtering large boars, it is sometimes indispensable. It is not always possible for 3 adult men to cope with a large strong animal, and it is simply impossible to do it alone. The principle of operation is extremely simple. The pig is stunned with a stun gun and the carotid artery is cut while it is unconscious. Alternatively, sometimes a puncture is made in the heart.

Firearms

This method is not recommended, as it is inhumane and inconvenient. If the pig senses danger, it will run and it will be difficult to hit it. If you try to kill a pig, you can injure and cause her suffering, and there is also a risk of damaging other animals or property. Therefore, the method is considered unsuccessful. But when performed correctly, its effectiveness cannot be denied.

How to slaughter a poultry?

The slaughter of poultry is a procedure quite different from the slaughter of animals. The preparation of the animal and the "working space" do not differ, and the slaughter process itself is completely different. There are 2 main principles for performing this simple procedure.

outdoor principle

The procedure for implementing this principle.

Step	Description
1	The bird is fixed upside down in a specially designed cone. The head is pulled through the lower opening. Stun with a strong blow.
2	With a sharp knife, a deep incision is made just below the ear. Left or right, it doesn't matter.
3	Make a sharp movement to cut the carotid artery and vein. It is advisable to do it the first time.
4	Right in the cone, the carcass is left to drain the blood.
5	When the blood has completely drained, the bird is removed from the cone and prepared for the plucking procedure.

Internal principle

This principle is implemented in the following way.

Step	Description
1	The bird is hung upside down, stunned with a strong blow to the head.
2	Scissors are inserted into the beak. Cut blood vessels. It is advisable to do this in one motion.
3	Scissors are directed towards the cerebellum, pierce it. The procedure is completed, the scissors can be removed.
4	The bird is left in limbo, allowing the blood to drain.
5	When the blood has completely drained, the individual is removed and prepared for plucking.

Pierce the cerebellum - important for proper slaughter

Due to the need to insert scissors into the beak, this method is difficult to use with chickens, quails and other small birds. It is inconvenient to wield small scissors, and large ones simply do not fit in the bird's throat. Therefore, for small birds, the second principle of slaughter will be preferable.

Important! For large birds, the internal method is considered preferable. For small - external. But people often choose a principle that is more convenient for them to implement.

How are rabbits beaten for meat?

To get a high-quality skin from a rabbit, you need to wait for a complete change of hairline. If you plan to use only meat, then you can cut the rabbit at any time of the year. As soon as he looks well-fed enough, you can carry out the necessary procedure.

General procedure.

Rabbits are slaughtered not only for meat, but also for skins.

How are sheep slaughtered?

When slaughtering sheep, it is important to follow a certain technology and sanitary standards. This directly affects the taste and quality of meat. The procedure is performed according to the algorithm.

Step	Description
1	12 hours before the procedure, the rabbit must stop feeding. This will allow him to empty his intestines. There is no need to limit drinking. Adding salt to water by analogy with poultry is also pointless.
2	The rabbit is firmly held by the hind legs in a stationary position.
3	Choose the most appropriate method of slaughter. This can be a blow to the back of the head with a stick, a blow to the skull with a hammer, a neck twist, a stun gun and a puncture with a knife. If it is important for a person that the process is painless, then the rabbit must be stunned with a strong blow, and then quickly slaughtered. Any option is simple in execution, but unpleasant because of the small size of the rabbit, its mobility. Therefore, farmers often choose the services of professionals.

Step	Description
1	Sheep must be sheared 1 month before the date of slaughter.
2	Sheep should not be fed for the last 24 hours. A carcass with an empty intestine is easier to butcher, blood flows out of it faster, empty intestines do not burst, do not contaminate edible parts. Drinking is not to be given up.
3	It is desirable to hang a sheep before slaughter. If this option is not available - tie, put on its side on a low table, bench.
4	The most common method of slaughter is a stab in the neck below the ear. Next, with a sharp movement cut the blood flow in the neck.
5	The carcass is allowed to lie down for 5-10 minutes to completely drain the blood.
6	Cutting begins with the separation of the head. At the initial stage, the esophagus is tied up so that it does not contaminate the meat.
7	If the skin is supposed to be used, it is left to cool for 2 hours, salted or canned.

Important! A sheep, like any animal, must be shown to a veterinarian before slaughter. Violation of this rule can provoke meat poisoning and cause dangerous diseases.

How to slaughter goats for meat?

The slaughter of a goat according to the principle of implementation is close to a similar procedure for other ungulates. The general algorithm looks like this.

Step	Description
1	The day before the procedure, the goat must be placed for sitting in a separate room. You can - in a separate compartment of the barn, but it is better to isolate the goat from the herd and by sound. The animal must be stopped feeding. Water should not be limited, you can mix a laxative.
2	When the sitting period ends, the goat's legs are tied, laid on either side.
3	The goat is raised to a height where its head is located on the line of the knees of an adult. For a successful ascent, it is convenient to use the crossbar.
4	The individual is held tightly by the head. A puncture is made with a sharp knife below the ear, next to the angle of the lower jaw. The knife should not be narrow, as when slaughtering pigs; a wide knife works well.
5	Without removing the blade, it must be supported with the back to the vertebrae. With a sharp movement cut the blood flow of the neck.
6	The carcass of the goat is left to drain the blood. The process takes up to 10 minutes, but you need to make sure that blood clots do not clog blood flow, do not slow down the flow process.
7	Blood, if necessary, is collected in a container, filtered for further purification.

The next steps are skinning, butchering the carcass. They do not differ from similar procedures for a bull, described in detail in the first part of the article. We only note that the esophagus must be tied with a cord in the first place, preventing the leakage of waste products.

There are different methods of slaughter for different pets. Each has its own rules and peculiarities. They are united by one common condition: it is necessary to approach the process with skill, so as not to cause unnecessary suffering to living creatures and not complicate the task for yourself. By following simple rules, a farmer can even handle cattle on his own. But if he does not feel confident in his abilities, then you should use the services of a factory or a slaughterhouse.

Those who decide to start breeding goats for meat need to know how to slaughter a goat correctly so that the meat is juicy, not saturated with blood, tasty and odorless.

Preparatory stage

It is not recommended to feed the animals before slaughter during the day, but you can drink, as the water will give the meat a tender and juicy taste. The filled intestine is difficult to remove from the peritoneum, besides, it can burst and its contents fall on the meat. This carcass doesn't bleed well.

Before you catch an animal, or bring it to a specially designated place, you need to take care of the following:

• the place where the animal will be slaughtered must be prepared in advance; for this, as a rule, a secluded corner is chosen;
• a crucifix is ​​being prepared to hang the carcass, it must be arranged so that the hind legs of the animal are spread out and firmly fixed;
• the most important thing for slaughtering any livestock, including goats, is a knife, therefore, you need to take care in advance that it is sharp like a blade, and the handle does not slip and is comfortable to grip.

Is it easy to slaughter a goat?

This question is difficult to answer. If you are attached to your pet so much that you doubt your abilities, then it is better to entrust this matter to professionals. If goats are grown for slaughter, then feel free to acquire skills and experience that will be useful to you later. So, everything is ready, where to start?

Method one:

Hold the animal between the legs so that its head looks forward. Take a knife in your right hand, and with your left hand raise your head by the horns, or by the lower jaw. Cut the throat with a strong, confident movement of the right hand, and do not let go of the goat until it becomes limp and the blood stops flowing, as shown in the video below.

Method two:

The animal is hung up by throwing a loop on the hind leg. In limbo, blood drains much faster. You can simply tie your legs and lay them on a table, snow, grass or a special machine.

After the goat is slaughtered, hang the animal on a pre-prepared fixture, so that the legs are wide apart so that all the blood comes out, cut off the goat's head.

To correctly remove the skin, it is first cut around the hooves, then cut along the body through the groin, as shown in the video below. This should be done carefully, placing your fingers under the skin, trying not to hook the internal organs. The skin is trimmed from the tail, along the back to the head.

The head and legs from knee to hoof are tarred by some, and some are given to dogs.

Only after the skin is removed from the entire carcass, they begin to excavate the entrails. You can listen to recommendations for beginners on the video.

carcass cutting

Having made an incision on the abdomen, the bladder, genitals and anus are pulled out. This procedure should be done with extreme caution, as urine, once on the meat, can leave an unpleasant odor. In this case, the meat is soaked, but this is a long and not always effective procedure.

The next step will be to pull out the intestines, liver and stomach. The rectum is separated from the spine by cutting the ligaments and all the organs of the gastrointestinal tract are pulled out at once. Many livers are left in the carcass, but bile must be cut out anyway. Finally, the heart and lungs are removed. Liver put in a separate bowl.

The carcass is wiped from the inside with a clean, dry cloth, so the remnants of blood and mucus are removed.

The principle of cutting the carcass of a goat or sheep is shown in the video.

The carcass is first chopped into four parts along the spine and under the ribs, and then the legs, shoulder blades, etc. are chopped off.

1. Animals are recommended to be cut in the cold season, this will avoid problems with storing meat, and the meat itself is fatter and tastier at this time.
2. Before you take up the knife yourself, invite a professional for these purposes, see how an experienced carver does it, remember, and only then do the slaughter yourself. It is difficult for an illiterate and inexperienced person to slaughter a goat himself so as not to cause excruciating prolonged suffering to the animal, and not to spoil the taste and smell of meat.

What to do with the skin?

If the skin is left unpreserved, then after 6 hours it will begin to rot. Therefore, immediately after removal, it is spread on a flat, clean surface, sprinkled with salt, and sprinkled with salt on top. The skin absorbs salt, you can rub it with salt. After that, the skins are rolled up in a package, with the inside inward. The folded edges are straightened and also carefully rubbed. So they are stored for 4 days. In the cold season, you need to ensure that the skins do not freeze through, otherwise they will burst and become unusable. To do this, they are covered with old things, or stored at a temperature not lower than 8 C.

Raising goats is quite profitable. This business was profitable in the past and remains so to this day. Such a pet is quite unpretentious in content. From them you can get milk, meat and skins. If you breed and comb out breeds of downy direction, you can also get quite a lot of valuable wool. It is worth noting that there are also types of animals that are used exclusively to get meat. They are different from other types of goats. The difference is mainly in the round body structure, as well as a small amount of milk during milking.

The meat product of animals is highly valued among gourmets, in addition, it is very useful in its composition. The meat contains a sufficient amount of amino acids and elements that are very easily absorbed in the human body. Those who are engaged in goat breeding know very well that their meat has valuable vitamins. But not all people know what cutting methods there are and how to properly butcher a goat in order to get a product without a specific smell. This article will provide detailed information on this issue.

Preparatory process

Before you slaughter an animal, you will need to cook a goat. To do this, a month before slaughter, a variety of concentrates should be added to the diet. For example, shit, grain. You can also give and cake. From the use of such products, the meat begins to become more tender.

Immediately before slaughter, 24 hours before, you should stop feeding the animal, but it is necessary to provide plenty of fluids. Thus, the intestines will be cleansed.

An equally important aspect is the preparation of the tool for slaughter. To do this, you will need to sharpen all the knives. In addition, the knives must be of different lengths. You will also need to prepare several ropes of different thicknesses. With their help, it will be possible to tie the goat's legs, and also hang the carcass. To tighten the esophagus, you will need a thin rope. It is also recommended to use hooks, as in specialized slaughterhouses.

slaughter

You need to know how to kill. It is recommended that during the initial slaughter, ask the master who will show how everything happens. Also, a master will be required if the breeder is very attached to the goat and cannot slaughter himself. Among the slaughter, there are several methods:

1. You can squeeze the goat between your legs so that the head is pointing forward. With one hand, you will need to raise your head, holding the horns or the lower part of the head. With the other hand, you will need to make a powerful movement of the knife along the throat in order to cut it. It will be necessary not to let go of the animal until the body goes limp and the blood runs out. The video below shows how this is approximately done.
2. Another method is to use a loop in which the goat is hung by its hind legs. In this state, the blood will run away faster. You can also tie your legs and put the animal on any prepared surface.

Regardless of the methods, it is better to clean off the remnants of blood from the neck, this will make it easier to drain. Blood from a goat leaves quickly enough, about 5 minutes.

After the animal is killed, it should be hung in such a way that the legs are wide enough apart. This condition allows the rest of the blood to escape. After that, you will need to cut off the head, and then remove the skin.

Cutting and skinning

To remove the skin, you will need to resort to the instructions given, which allows you to facilitate the process and do everything right. You will need to start from the front of the animal. Namely, from the legs and neck, where the incisions are made:

1. Next, you should cut the hind legs in a circle and make a transverse incision, bypassing the anus between them. This work must be done carefully so as not to damage the internal organs;
2. After that, it is necessary to make an incision from the joint of the front paw through the entire chest part to the same part of the other paw;
3. Now from the throat, passing the belly to the tail, an incision is also made.

The skin must be removed with the whole layer, gradually and carefully pulling it off the body. Sometimes you can help with a knife. Especially where there are strong ligaments. At this stage, it is very important not to damage the fur cover, and also not to leave pieces of meat and fat on the skin.

As you can see in the video, the matter is not simple and can be compared with a whole art.

Further, when the skin is removed, you will need to bandage the esophagus. Then the legs are cut off. Some prefer to roast them and leave them, while others simply feed their legs to dogs. The limbs are cut off at the joints. After that, you will need to cut the muscles completely and get the anus.

When cutting the abdominal part, you will need to be very careful not to damage the rectum. After cutting the belly, the intestine is removed. After that, the stomach must be moved a little to the side and the esophagus removed. Further, the ligaments of the intestines break off. Only now can all other organs and entrails be removed from the abdominal cavity. By the way, for them you will need to prepare a bowl or another convenient container.

Then the carcass is wiped with a towel and the remains of blood are removed from the meat. Under the ribs, cuts must be made so that the body can be divided into anterior and posterior. The cutting process is shown in detail in the video.

Depending on how the rib part will be used further, it can be left in its original form or chopped into the desired parts. Then only the vertebrae and hind legs remain. The spine is cut into pieces at the joints, and the hind legs can be cut into pieces or left whole. That's the whole process of cutting goat carcasses. If you follow the technology and the sequence of work, then you can butcher the carcass quickly enough and get high-quality meat, without foreign smell.

1. Goats are best slaughtered in cold weather. Cold will avoid possible problems with the safety of the product. In addition, it is in winter that goat meat will be tastier and fatter.
2. Before slaughtering yourself, it is better to use the services of a master. This will allow you to visually familiarize yourself with the slaughter process from an experienced person. Thus, you can remember the main features of the process, and then you can kill and butcher animals yourself. If there is little experience and knowledge, then the work will be difficult, and the animal may die for a long time and in agony. Also, with improper slaughter, the meat can take on an unpleasant odor, and its taste will be spoiled.