npaden
Well-known member
Okay, I'm for sure putting the cart before the horse here, but if I'm successful I'll need to butcher my goat on the road because I'll be starting my elk hunt right after that without a return trip home.
Based on everything I've read, the meat is good, but tough. I'm leaning toward just keeping the tenderloins and backstrap for steaks and then turning everything else into hamburger or sausage.
My question is roasts. To me it would seem like you can't ever get meat too tough for a good roast if you cook it long enough. Should I at least try the neck meat as roasts?
What about the hindquarters, can I get any jerky out of it or just go ahead and turn it all into hamburger?
Thanks in advance. Nathan
Based on everything I've read, the meat is good, but tough. I'm leaning toward just keeping the tenderloins and backstrap for steaks and then turning everything else into hamburger or sausage.
My question is roasts. To me it would seem like you can't ever get meat too tough for a good roast if you cook it long enough. Should I at least try the neck meat as roasts?
What about the hindquarters, can I get any jerky out of it or just go ahead and turn it all into hamburger?
Thanks in advance. Nathan