Warning: This post contains graphic photos of the butchering process. Do not read any further unless you are genuinely interested in learning how to butcher animals.
Well, I had thought I would have to wait until hunting season was over in order to muster the courage to do in one of my goats; but after butchering the rest of my ‘Jenny Craig’ Cornish Crosses (25) and all of my turkeys (32) this week, I found I was in the mood to keep going. My friend Clarence called last night to see if I wanted to go for breakfast this morning, “A pick up and delivery,” he said, letting me know he would do the driving. He took me for pancakes at the local diner, and over breakfast we talked about various things, the upcoming moose hunt being one. “You know, I saw a big bull moose on Wednesday on my way home from Williams Lake. He crossed the road in front of me right there at Louis Creek,” hands moving out in front of himself from left to right, “and he had your initials on his ear, my dear.”
While on the subject of meat, I asked him if he’d help me butcher one of my goats,”Why sure. Any time. When do you want to do it?” “Today, after breakfast.” He said he had a few things to attend to first but that he’d be back later in the afternoon. When he dropped me off he called out, “I’ll be back at 2pm to help you out, OK!”
When I asked him if he would mind helping, I imagined that he would do the actual killing part; after all, that was the part that I thought I would have the trouble with. However, when he arrived there was no discussion about whether or not I’d be doing the shooting. “OK my dear, place the bullet right here,” he gestured with his left finger-tip-less hand to her forehead. “You only need one cartridge to do it right and she’ll go down, just-like-that.”
I was surprised by my own matter-of-factness. After all, I’d named and tended to Sundown for nearly five years. But my only concern was that I shoot her well so she wouldn’t suffer–I certainly didn’t want to have to shoot her twice or, god forbid, a few times. She was pretty calm as I led her to the ‘gallows tree’ but every now and then kicked against the rope that held her. I was a bit concerned that she would kick up a fuss just as I was about to shoot so I got in close, took aim quickly and fired. She went down instantly, “That’s it. It’s all over.” Before I really registered that I’d done it, Clarence was already slitting her throat and she was bleeding out.
We went to work on skinning her front side before hanging her from the tree so we could spill the entrails. He talked me through most of the work–I like that about Clarence: he doesn’t take over and do the job for you. Rather, as a good teacher and mentor he’s happy to watch over his apprentice and even endure a few mistakes. “Oh my, she is fat… I don’t think I’ve ever seen so much fat on an animal I’ve butchered before!” he said, cutting through the beautiful white lard that was between her body and her skin. Indeed she was fat–too fat. I’d been feeding the nursing goats a lot more in order to keep their weight on, and the other goats were clearly taking advantage of the extra grains, hay and forage.
Once we had the goat butchered out, I sawed her in half and split her into two sides until she looked like two minuscule sides of beef. Clarence helped me rinse her off and bag her up, before he left. I then put her in the truck and drove her to the local butcher for hanging. On the way in to the store, I barely got a second look. On the way out, however, I stopped to talk to a friend then as I went to leave a stranger nodded politely at me. “After you,” he said gently motioning to the doorway, looking me up and down, “A bag of blood in your hand, and blood spatter on your pants… I’d hate to think what happened to the guy that cut you off!”
Step one: shoot the goat in the forehead. If you do not know how to do this, or do not have a good understanding of the animal’s anatomy, then get someone experienced to help you. This should be a clean kill so the animal does not suffer needlessly. Although this was my first time, I had Clarence watching over me as I did this. Also, I now have a lot of animal butchering experience and know exactly where to place the bullet.
Step two: slit throat being sure to cut through both jugular veins so it bleeds well and completely.
Step three: slit skin from ankle to anus on either back leg and then slit the skin up the belly to the neck. Begin to skin the goat separating the skin from the meat.
Step four: When the skin is off the front of the body, make two cuts in the ankle between the tendon and the bone with your knife. These holes are for slipping a rope through in order to hang the goat. Hang the goat high enough to continue working comfortably.
Step five: Finish skinning the goat completely and cut the head off the goat.
Step six: Cut the belly open carefully making sure not to cut the intestines. You want to just cut through the skin. When you get to the breast bone you will need a meat saw to finish cutting to the neck.
Step six: Begin to let some of the contents fall out of your way. Take the meat saw and cut through the pelvis. Grab a hold of the rectum with one hand and cut the anus away from the inside of the goat. Do not cut the intestine or rectum! Let the contents spill out of the cavity.
Step seven: Save the heart and liver. Cut the heart open and bleed it. Wash the liver and heart well and put in cold water until you can refrigerate them.
Step eight: Cut the esophagus and trachea away from the neck and throat area.
Step nine: With the meat saw, cut the carcass in half from tail to tip. You now have two sides of goat ready for hanging in a meat cooler. Wash them with clean water and hang for several days to cure.
As for how I’ll cook it? I’ll likely follow one of these tasty suggestions from Phelan of a Homesteading Neophyte!