Complete Goat Processing: From Skinning to Freezer Packaging – Step-by-Step for Hunters & Homesteaders
Join us as we walk through the full process of turning a goat into freezer-ready meat – from humane dispatch and field/homestead skinning to breaking down the carcass and vacuum-sealing cuts for long-term storage. Perfect for homesteaders raising meat goats (Boers, Kikos, or dairy culls) and hunters harvesting wild or feral goats in the field.

What you'll see in this detailed guide:

Fast, clean skinning techniques: tube skinning for homestead ease + field-style open skinning
Field dressing & evisceration – safely remove organs without contamination (save the heart, liver, kidneys!)
Carcass hanging & cooling – proper temps and time for tender meat
Breaking down into primals and sub-cuts: shoulders, legs, ribs, loins, neck, shanks, stew meat, and ground
Boning, trimming, and portioning for everyday meals
Packaging tips: vacuum sealing, labeling, and freezing to preserve that lean, flavorful goat meat
This is real-world, hands-on butchering – no fluff, just practical tips to avoid common mistakes, maximize yield, and respect the animal from pasture/woods to plate.

Content Warning: This video contains graphic footage of animal processing, skinning, gutting, and butchering. It's intended for educational purposes only.

If you're new to processing, raise goats on your homestead, or hunt for sustainable wild game, this tutorial builds confidence and reduces waste. Goat meat is nutrient-dense, low-fat, and delicious in stews, curries, roasts, or ground for burgers!