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: excess 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.
How to slaughter a goat
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 goat, 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.
The content of the article:
Preparation and pest control
Goat slaughter at home should not be done without making sure that the animal has all the vaccinations against artiodactyl diseases in this habitat. For 3 weeks they poison helminths and skin parasites. Such precautions are not surprising, because it is strictly forbidden to eat sick or weakened animals.
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 uXNUMXbuXNUMXbthe 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, and so on. 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.
