Thread: Goat: Plentiful, Tasty but often Stringy

Even in the abattoirs where carcasses go straight into the chiller, during summer they often break open the hip ball joint and knee cap to let the synovial fluid out to eliminate bone taint. The fluid has a neutral PH which is perfect for the bacteria to breed in.

We used to often have wild pigs brought in for saussies that had bone taint. The hunters were always disappointed when we turned them away, Mostly they were summer caught pigs and it had taken a few hours to get them out during the heat. Bone taint can happen within a couple of hours on a hot day and of course often they'd been hung in the garage overnight before bringing them in.

I used to tan a lot of skins once and often had deer hides arrive that were slipping in the groin and armpit area. The reason was that it was summer and they'd been carried out like a backpack and the heat didn't dissipate from those areas on the carry out.

Deer farm slinkies are often like that too. The top side was fine because it had cooled. But the side touching the ground would already be slipping within an hour or so because the heat couldn't get away and it was usually warm late November.

Mind you, we had cockies bring in sheep for saussies that had been sitting uncovered in the woolshed over night. Absolutely yellow with fly eggs..... I could go on for weeks about the dodgy meat brought in by farmers and hunters!

Even had one bunch of guys turn up with a beefy on the back of a truck at 6am at first light. Still warm and covered in grass, bracken, dirt etc.... We knew one of them was dodgy so told them to f### off...... Boss rang the cops because for sure some cocky had lost a beefy...