How to slaughter a goat: methods and rules of slaughter at home, carcass cutting

How to slaughter your own goat yourself without resorting to the services of a slaughterer? The easiest way is to first stun her, and then cut her throat so that blood flows out. It is possible to kill an animal without first being stunned. In this case, the goat must be tied with ropes, since with a cut throat, in a state of agony, she can move for some time and even run.

Optimal timing

Usually a dairy goat is not killed, but kept for 7-9 years. After all, the older the animal, the more milk it gives (from 2 to 7 liters per day). Every year, somewhere in the fall, goats are mated.Pregnancy lasts 5 months. Goats are born in the spring. It is them, however, fattened and grown up, that are sent for slaughter.

Young goats at the age of 1-2 months should preferably be castrated, for example, with a rubber band. Then the meat will not have a specific taste and smell. For the first 3 months, newborn goats are milk-fed. Closer to summer, they are gradually transferred to plant foods.

All warm season animals can graze in the pasture. During this period of the year, the minimum cost of feed. In summer, goats eat only grass. Additionally, they can be given finely chopped vegetables (carrots, pumpkin, beets). For rapid weight gain, they are fed in small quantities with grain mixtures (barley, oats, wheat, corn). With the advent of the first frosts, animals can be sent to slaughter. By this time, the weight of the goat should be at least 15 kilograms. Clean meat after slaughter will be 2 times less. Animals are usually slaughtered at the age of 6-12 months.Keeping goats longer is not recommended. After all, the older the animal, the tougher the meat.

Important! They do not send breeding males for slaughter, from which they plan to receive offspring. Old animals are killed at any time of the year. Before slaughter, the state of he alth of the goat must be checked. It is forbidden to kill for the sake of meat an animal that suffers from an infectious disease. He is either treated or disposed of in special crematoria.

Methods of slaughter

Goat breeders who breed goats for milk rarely decide to stab, that is, kill, their animals on their own. Usually, a specially trained miner is invited for such a procedure. This person works according to sanitary rules, that is, he requires a certificate from a veterinarian that the animal is completely he althy.

You can kill a goat yourself. There are two main methods of slaughter: with and without stun. The animal is stunned with a hammer blow in the frontal part (above the eyes).The stunning tool must have a minimum weight of 2.5 kilograms. An animal stunned by a blow is exsanguinated (the throat is cut in a state suspended by the hind legs). You can kill a goat without first being stunned by cutting its neck vessels.

A dead animal must be hung by its hind legs to the crossbar so that all the blood flows out of the carcass.

Common ways to slaughter goats at home:

Stunning with a hammer to the head followed by cutting of the neck arteries.
Without pre-stunning, in a horizontal position. The animal is rolled on its side and the legs are securely fixed with a rope. In this position, the arteries in the neck are cut.
Without pre-stunning, in a standing position. Clamp the animal between the legs. With the left hand they raise the head by the horns or chin, with the right hand they cut the throat.

Important! If a goat is killed without first being stunned, it should have its legs tied tightly or held tightly in its arms while it bleeds to death for several minutes. In a state of agony, the animal can break free and run around the yard with its throat slit.

Preparation for the process

Before you slaughter a goat, you must carefully prepare for the procedure. In the last month, it is recommended to give animals better feed, more finely chopped vegetables and grains. By the time of slaughter, the goat should recover a little. It is desirable that the animal that is sent for slaughter be examined by a doctor. Goats must have all vaccinations. Usually vaccination is carried out at 3 months of age. Once a quarter, animals are given antiparasitic drugs. The last treatment for worms is carried out 3 weeks before slaughter.

In recent days, it is forbidden to expose an animal to stress. This degrades the quality of the meat. The day before slaughter, the goats stop being fed. The whole day they are kept on the same water. Animals stop drinking 3 hours before slaughter.

Before killing a goat, it is thoroughly washed with a hose. Fresh meat can absorb odors, which can reduce its palatability.

It is necessary to carefully prepare the place where the slaughter will be carried out. All tools should be at hand. For bleeding, the carcass is hung by the hind legs to the crossbar or on a tripod with a winch. For blood and meat, you need several basins or pans. The cutting of the carcass is carried out on the table. The place and all objects where the slaughter will be carried out must be washed well with clean water so that the meat does not absorb the smells of manure or detergents.

What tools do you need

To slaughter you will need the following tools:

25 cm sharp knife for transection of cervical vessels;
well-sharpened 15 cm long skinning knife;
oilcloth or plastic wrap for bedding;
ropes for secure fixation of the animal;
bar or tripod for hanging carcasses;
basins, plates and pans for blood, meat and entrails;
rags and napkins for hands;
clean water for colon washing.

How to slaughter a goat

You can slaughter a goat or a goat in any convenient way: with stunning or immediately cutting the cervical blood vessels. You can carry out the slaughter yourself. True, for the first time, before cutting a goat, it is advisable to call another person for help.

The easiest way to slaughter an animal is this way:

throw a rope around your neck;
tie a goat to a tree;
hit the back of the head with a hammer;
remove the rope from the neck;
cut the neck arteries to let blood flow out;
while the heart is working, hang the animal by the hind legs to the crossbar;
cut off the head so that the blood drains better;
put a bowl at the bottom, about 2 liters should flow out;
after 2 hours, when the blood has completely drained, remove the skin from the carcass.

The carcass is skinned in this order:

wrap the neck with a rope and cling film so that the skin does not get stained with blood;
make incisions on the hind legs around the hocks;
cut the skin on the inner line of the thighs through the anus;
cut the skin near the tail;
tighten the skin by trimming meat, fat and ligaments with a knife;
cloth after skinning is cut on the stomach and left straightened on the table.

Important! After removing the skin, they immediately begin to cut the carcass. This procedure is carried out while the goat is hanging on the bar. The cut usually takes one hour.

Carcass cutting

You can cut the carcass in this order:

carefully make a small incision on the abdomen along the white line so as not to puncture the stomach;
carefully pull out the bladder, genitals;
the rectum with the stomach is separated from the spine and all the organs of the gastrointestinal tract are pulled out;
intestines are placed in one dish, and liver - in another;
take out the liver, carefully separating bile from it;
last of all, the heart, trachea, remnants of the esophagus and lungs are taken out;
let the meat cool;
from the hanging carcass, the front legs with shoulder blades are cut off separately, then the sides with ribs;
the spine is separated from the hind legs;
at the end they cut off the thighs with legs, leaving the hooves.

Pieces of meat are put into a saucepan. Then it is cut on the table on the board. The meat is left for 24 hours in a cool room (4-5 degrees Celsius) for fermentation. Fully chilled is used for cooking or sent to the freezer. The intestines are cleaned and washed with water if they are planned to be used for sausage. The stomach is also cleaned, and then soaked in a saline solution for a long time.

Important! During cutting, the carcass is not washed. The blood is wiped with rags or napkins. According to the state of the internal organs, the he alth of the goat is judged. The meat usually has a pleasant pale pink color. He althy organs should not have neoplasms, white spots, mucus.

How to deal with the skin

The goat has a large and beautiful skin that can be used to make a floor mat. Immediately after skinning, it is laid out on the table with the wool down. The skin is cleaned with a knife from the remnants of meat, fat, blood. Then leave for 2 hours to cool down. The cooled skin is generously sprinkled with s alt. One kilogram is enough for one skin. In this state, it is left for 5-7 days. Then the s alt is shaken off, and the skin is dried in a straightened form. Dry it in a cool room for 2 weeks.

After drying, soften in an aqueous solution of s alt, soda, formalin. This operation is called rewind. Then, the skinning is carried out, that is, the softened subcutaneous layer is removed with a knife. After that, the skin is washed in water with powder. Then they do pickling, that is, soak the skin in a solution of s alt and vinegar.

After this stage, it is washed in clean water. The softness of the skin is given by the tanning process using special preparations. Before drying, it is softened with fat. You can just s alt the skin and hand it over to specialists for dressing.