AGING GOAT MEAT

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Hello. When we butcher own new Boer meat goats, how long should we let the meat age? We just acquired 17 of them!

-- Sherry in TN (lucricausa@highland.net), April 15, 2002

Answers

A lot of people say not over 3 weeks, if you can maintain the proper temperature and conditions.

-- BC (desertdweller44@yahoo.com), April 15, 2002.

I didn't know you were SUPPOSED to age goat meat! I never do! Am I missing something? I just let it cool and then package it...

-- Gailann Schrader (gtschrader@aol.com), April 15, 2002.

Our butcher recomends a 5-7 day hang for lambs. He's half our sales effort and trusted.

-- Ross (amulet@istar.ca), April 15, 2002.

My butcher hangs both pork and beef for at least a week.

I have a friend who does all his own butchering, and help family and friends, and he even went so far as to install a cooler in his garage. He gave me some deer meat last week - said he had let it hang for ten days before packaging it - and I would be delighted with the taste and texture. Said it was as good as the finest steak I could buy!

I was telling this about the deer meat to another friend yesterday, and he said some people will hang their meat for two weeks - till it starts to spoil on the outside, then cut that off and process the balance. That sounds a bit too much for my delicate imagination! LOL!

-- Judy (JMcFerrin@aol.com), April 15, 2002.


i never understood the reason to age meat - i prefer all meat killed, cooled, cut up, frozen or cooked right then.

is it personal preference or ??

have heard a lot about wild taste - if you kill and IMMEDIATELY bleed and at least field dress wild meat there wont be wild taste except boar uncut hogs. take them alive, neuter, feed a couple of weeks, process. b, tx

-- billie schneider (canyonkaty@hctc.net), April 15, 2002.



Never ate goat. Is it anything like venison?

-- kim in CO (kimk61252@hotmail.com), April 15, 2002.

Goat is similar to beef and similar to lamb and similar to venison (without the wild taste - it's freshwater deer!). Does NOT taste like chicken. My son says he likes it better than beef!

-- Gailann Schrader (gtschrader@aol.com), April 15, 2002.

I love that Gailann, Freshwater Deer :) I call mine milking deer when anybody referrs to Sheep and Goats! We also don't age our goat meat. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), April 15, 2002.

the longest i have ever let it "age" is over night, but thats mainly cause i was too tired after butchering and eviscerating to finish with all the cutting and packaging....

i think it tastes a lot like young deer, or farm raised venison

nothing at all like beef, and chicken , you got to be kidding!!(no pun)

-- Beth Van Stiphout (willosnake@hotmail.com), April 15, 2002.


You have to have the right temperature for proper aging. If you can keep the meat between 35 degrees to 40 degrees you can let it age for up to 3 weeks.

I processed deer for people this last deer season and I was letting mine age from 7 to 9 days before cutting up. I've had several tell me they are eating some of the best deer meat they have ever had. I know that some of the processing plants don't give that much time for aging during the peak of deer gun season. They have to get them cut up fast due to lack of cooler space.

-- r.h. in okla. (rhays@sstelco.com), April 15, 2002.



When we butcher anything, we put the meat in coolers and cover with ice. we let out the water and put on more ice every day for up to a week. It deffinitely improves the texture and flavor of any meat (any one ever tried armadillo?) to let it age. Robin

-- Robin Downing (Southpawrobin1@aol.com), April 16, 2002.

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