Production of Goat Meat

Meat products. Goat meat has been consumed since ancient times. In terms of meat productivity, goats are somewhat inferior to sheep. The lowest productivity is in specialized dairy goats.

Goat meat is lighter in color than mutton, white fat, intermuscular fat deposits are poorly expressed. Good meat is obtained from young stock, queens and fattened castrates. Early castration is desirable so that there is no specific smell characteristic of adults.

With intensive feeding, the kids reach the slaughter weight by the age of 6 months and produce juicy and tender goat meat. It is more expedient to slaughter young animals at the age of 1.5 years. During the spring-summer fattening, the weight of queens increases by 25%, and of goats – by 34%.

Castrates grow rapidly during the grazing period: the average daily gain is 98-112 g. The live weight of yearlings increases from 22 to 40 kg, 2-year-olds – from 40 to 60 kg, adults – from 66 to 88 kg. The meat reaches a high quality. Carcasses have uniform watering and well-developed muscle layer.

Interior goat fat

Livestock breeders know the health benefits of goat fat. After slaughter, the interior fat is salted, knocked down into several small lumps and dried in the sun. One piece of fat thrown into hot milk is enough to successfully overcome colds.

Due to the fact that, along with meat, high-quality skin (goat) is obtained, it is recommended to slaughter animals in the autumn period – from September to November. The technology for slaughtering goats is the same as for sheep.

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