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One of my top reference books for goat meat cuts, processing, and butchery is the book Butchering Poultry, Rabbit, Lamb, Goat, and Pork by Adam Danforth (affiliate link).
What the books covers on goat processing:
- Tools and equipment needed if doing it yourself
- Review of butchering methods
- Caracas aging time
- Goat slaughter and butcher techniques
- Packaging and freezing
You can find the book here.
Note: The link(s) above is an affiliate link.
What I like about this goat butchery book:
There are very few resources available when it comes to processing goat meat, as compared to other livestock. This book has become my go-to resource for goat meat butchery. Here are some of the reasons why:
- There’s a section specifically for goats and sheep
- Chapter exclusively on the goat slaughter process, 25+ pages with photo illustrations to guide you through the process
- Chapter exclusively on goat butchering, 80+ pages with photo illustrations on the primal cuts of the goat, as well as specific cut options
- Emphasis on humane slaughtering and butchering
Note: The goat section includes both goats and sheep and photo illustrations show lamb only. However, the slaughter and butcher process and cuts are the same in both species.
While we work with a USDA-inspected slaughter facility for the harvest and a butchering facility for cutting and packaging our goats, this book is a great reference guide if you are wanting to learn how to slaughter a goat or butcher a goat yourself.
The photo illustrations and descriptive text will walk you through how to slaughter a goat and butcher a goat. It covers humane methods, as well as specific protocols to ensure food safety.
How I use the book:
I keep this butchery book near my desk since I use it often. It has many pages earmarked for reference. Here are a few examples of how I use this book:
- Reference guide for understanding different cuts of the goat
- Communicating specific cut instructions to my processor. I will send illustrations to them so we get the cuts right, especially with special requests.
- Reference for helping me communicate information about different cuts with my customers, whether that’s on my website and other marketing materials – in print or digital. Note, I’m using it as a reference guide and not copying text word for word or using photos from the book.
Additional butchery book for beef and chicken
Danforth also has a similar books focused beef and chicken called Butchering Beef and Butchering Chickens (both affiliate links).
This is a great book! I’ve been using it for a few years now, you mentioned it in conversation a few years ago and I ordered it right a way. The pictures are clear and easy to understand. Thank you for sharing this wonderful resource.
You’re welcome! I’m glad you’ve also found it to be a great resource too!