Butchering

Glensman

I'm looking for tips...

When we're butchering Goats, and to a lesser extent deer we always seem to get a load of hair on the meat. Which I have to spend ages picking off one by one before cooking.

Have you guys a method of avoiding this?

gunhappy_ie

A pre cutting shave :P

GH

Glensman

gunhappy_ie wrote: »

A pre cutting shave :P

GH

Aye or a blow torch!

tac foley

Try snakes instead. Apparently they taste just like chicken.

Wossat y'say?

Ah, OK.

You gots no snakes over there, right?

tac

Glensman

tac foley wrote: »

Try snakes instead. Apparently they taste just like chicken.

Wossat y'say?

Ah, OK.

You gots no snakes over there, right?

tac

I'll have to put in a variation to have them added to my ticket... Prob have to come up with a heavier load for the .270 while i'm at it!

Deerspotter

It is hard to write how to do this without a demo - but apart from the first cut where you puncture the skin, always only skin from the inside and never cut the fur from the outside (hair side).
This will also help keep the edge on your knife longer - as the hollow fibre hair dulls a knife quickly.
If you only cut along the meat and don't cut fur - then the hair is not loose and will not get on the meat.
I've seen many deer skinned this way and no hair ever gets on the meat.

TIP to remove hair, leave the meat soak in room temperature water for about an hour and then the hair floats to the top

Glensman

Deerspotter wrote: »

It is hard to write how to do this without a demo - but apart from the first cut where you puncture the skin, always only skin from the inside and never cut the fur from the outside (hair side).
This will also help keep the edge on your knife longer - as the hollow fibre hair dulls a knife quickly.
If you only cut along the meat and don't cut fur - then the hair is not loose and will not get on the meat.
I've seen many deer skinned this way and no hair ever gets on the meat.

TIP to remove hair, leave the meat soak in room temperature water for about an hour and then the hair floats to the top

Thats how we do it currently, but with the goats especially hair seems to get everywhere!!

I'll try the water thing. I tried it with running water last time- but it seemed to make things worse!

djflawless

i dont get a chance to butcher deer or goat meself but ive been told if u leave a small cut of 'hairy meat' in a sink of cold water the hair rises to the surface.then just scoop out the hair in clumps

Deerspotter

Ah yes - important point, remove hair from the top of the water with a net or strainer, as if you remove the meat from the water, the act of taking the meat out of the water will cause the hair to cling back to the meat. The same will happen if you drain the water with the meat still in the sink / basin.
Removing the hair from surface of the water should take no more than 20 seconds!
I have no experience of goats. Sorry I cannot help further.

Tackleberrywho

I get a tea towel, dampen it with a little Hot water and wipe the carcass down.

Goats are much harder to do, so too are mountainy sheep.(not that we ever home butchered :eek:)
When I say Dampen a tea towel I mean barely, less water is more.

Always have a bucket of hot water to hand and wash your hands frequently, or if you have access to latex gloves use multiple pairs to stop cross contamination, practice makes you better.

fish slapped

1. Cut off antlers
2. wipe ass
3. Eat!!

No problem

lucy333springer

Nothing wrong with a bit of hairy meat, lol.
I have no probs with goat, I hang it by the hind legs
and skin it from the hind to the front legs, clean the
inside out, then hose down the meat,

Glensman, Get your goat to drink vineagar before the kill,
its not as smelly when cleaning out.

FISMA

Deerspotter wrote: »

...always only skin from the inside and never cut the fur from the outside (hair side).
This will also help keep the edge on your knife longer - as the hollow fibre hair dulls a knife quickly.

Yep +1.

Cut away from the meat.

Also, cut as little as possible in the field. Don't cut the pelvis or chest open in the field. Less opening = less contamination and less hair...