- Thread starter
- #71
Feeder Pigs 2017
- Thread starter Baymule
- Start date
Mike CHS
Herd Master
We are. We have an appointment mid July for another but this wether will wind up with some infection if we don't put him down soon and he already has some good size.
- Thread starter
- #73
Baymule
Herd Master
Take pictures! I might get brave enough to butcher a wether some day.
luvmypets
Herd Master
- Joined
- Feb 2, 2014
- Messages
- 2,816
- Reaction score
- 4,911
- Points
- 413
Ya'll are taunting me with pork, unlike most hogs our mangalitsas take 12-15 months to mature. 100% worth it but the wait is killing me!
- Thread starter
- #75
Baymule
Herd Master
Our Red Wattle hogs are 8 months old. They don't grow as fast as commercial hogs either, but they don't take as long as yours. Slaughter time will be here before you know it!
Mini Horses
Herd Master
That's some pretty meat -- I'm sure neighbor IS happy. LOL I also am quite sure, several days of butchering & chores that go with it has taken a toll on energy. Rest up. You still have your own to do, right?
SO -- anyone eaten goat meat lately? Been years since I have & it was BBQ, so spices pretty well took over. What taste can you compare it to? Have had one say venison but, not gamey. Since I rarely at that & also been many years, no help.
Opinions anyone?
SO -- anyone eaten goat meat lately? Been years since I have & it was BBQ, so spices pretty well took over. What taste can you compare it to? Have had one say venison but, not gamey. Since I rarely at that & also been many years, no help.
Opinions anyone?
- Thread starter
- #77
Baymule
Herd Master
Was going to slaughter our hog this morning.......raining, thunder and lightening. Not what I wanted! 
Hoping it will blow through and we can get busy.
Goat meat. I've had it, but it was long ago. I would be up for trying it again, but I don't have goats.
Hoping it will blow through and we can get busy.Goat meat. I've had it, but it was long ago. I would be up for trying it again, but I don't have goats.
Mike CHS
Herd Master
We cooked up some goat when we did pork shoulders not long ago and folks that got some were raving about how good it was. We originally wanted a couple of dairy goats but now that we have things semi under control we may buy one meat goat for the freezer and let it go at that for awhile.
misfitmorgan
Herd Master
We ate goat when i lived in greece. The first thing i ever ate when i arrived there was a special meal of a kid goat roasted whole and stuffed with wild rice and seasonings. I was rather horrified at first but it was delicious.
We also ate a lot of lamb....not mutton but lamb and it was always good.
Their take on meat is quite different, if its a small critter it looks like said small critter. Their meat cases have whole rabbits with head on and their hind feet are left on with the fur. Chickens have feet and heads left on. I thought well that would be a pain in the butt but the butcher behind the counter chops off those parts before packaging the meat, apparently the point is something to do with health, treatment and quality of the animals.
Oddly they also do not refrigerate eggs in the store...they just sit out on the shelf that was a shock too lol.
I would also point out any commercial meat i had over there and eggs to tasted better then commercial meats/eggs here in the states. Their meat chickens were like our heritage chickens, and eggs like our farm eggs.
As far as how goat tastes, other then delicious its kinda hard to describe. Sort of like a cross between elk and lamb maybe but greasy...greasy in a good way not like say bear meat greasy maybe more like duck greasy lol.
Yep i'm sure that description helped a lot lol.
We also ate a lot of lamb....not mutton but lamb and it was always good.
Their take on meat is quite different, if its a small critter it looks like said small critter. Their meat cases have whole rabbits with head on and their hind feet are left on with the fur. Chickens have feet and heads left on. I thought well that would be a pain in the butt but the butcher behind the counter chops off those parts before packaging the meat, apparently the point is something to do with health, treatment and quality of the animals.
Oddly they also do not refrigerate eggs in the store...they just sit out on the shelf that was a shock too lol.
I would also point out any commercial meat i had over there and eggs to tasted better then commercial meats/eggs here in the states. Their meat chickens were like our heritage chickens, and eggs like our farm eggs.
As far as how goat tastes, other then delicious its kinda hard to describe. Sort of like a cross between elk and lamb maybe but greasy...greasy in a good way not like say bear meat greasy maybe more like duck greasy lol.
Yep i'm sure that description helped a lot lol.
Last edited:
- Thread starter
- #80
Baymule
Herd Master
Hog #3 AKA Spot, is on ice. It rained this morning and cooled down to the mid 80's. It was cloudy also, which kept the sun off us. As we finished, the sun broke through. God is good.
Robert and I skinning the hog. My husband helped too. I am proud of him for pitching in. It's not something he's ever done before. He helps, but this time he helped skin and cut the meat!
I cut the loins out. Haha the caption on my T-shirt reads, Not your average chick. LOL I can't count the times I banged my head on the tractor bucket.
Robert and I skinning the hog. My husband helped too. I am proud of him for pitching in. It's not something he's ever done before. He helps, but this time he helped skin and cut the meat!
I cut the loins out. Haha the caption on my T-shirt reads, Not your average chick. LOL I can't count the times I banged my head on the tractor bucket.
