We finally decided it was time to start slaughtering some goats. We raised six on pasture this year to be butchered in the fall. We mostly pressure can it as stew meat and for whatever dishes we want, but we save the rear legs to freeze as roasts.
If you’ve never had goat, you are missing out. Plenty of people have had a bad experience with “goaty” flavored goat milk or meat. But that is not the goat’s fault, usually, most of the time it is due to bad preparation or storage.
We had a goat that was going lame, so we, obviously for humane reasons, decided he needed to go first.
Pip is fascinated by the whole process. I love watching and helping her work through her emotions. I truly believe this is a very important part of our life. Not eating meat is not an option for us, and factory farmed meat is something I am loathe to feed my family. Unfortunately, pasture raised meat is very expensive. It’s even more expensive to raise, but our costs are spread out over the year in labor and hay.
Labor I have, hay we can afford, and we ate willing to do the hard part. It’s never easy, and that’s how it should be.