We had a buckling this year, who only had one testicle decend. The other one was no where in sight. (or feel) I didn't wether him, because I knew that the other one was probably up in there somewhere... and so I couldn't sell him. I ended up putting him in with my bucks when he got old enough, and that was fine... but then the bucks started to go into rut, and get stinking. We butchered Frank yesterday, and I'm roasting him now... I'm worried that the buck yuck might make his meat off flavored, even though HE wasn't the one stinking... it was THEM rubbing all over him. He stunk for sure because of it!! It was a good clean kill... not my favorite part of our decision to have milking goats. It makes you appreciate the meat you're eating so much more... which is why I will be HEARTBROKEN if his meat doesn't taste right from being in with the bucks. So far, I think he'll be OK... took a small bit from his hind leg, and it tasted good.
I know this can be a touchy subject... but this group is probably the only place I can share my worries. Thanks for listening!!
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I don't like the taste of it... and the meat is a "greasy" meat, so trimming off most of the fat doesn't make the meat dry. I haven't noticed the fat tasting off on the girl's we've eaten as much as on this little guy, so I'm pretty sure some of that has to do with the 'ode de buck on him... but even still, on the meat that did taste good, if there was fat on it, it wasn't great. From now on, if I have a boy that needs to be butchered and can't be altered for whatever reason, I will do it at 12 weeks, instead of separating them into the buck pen. I'll just treat them like a large rabbit...
Patty Meyer said:
So, the fat makes it taste bad? Thanks for the tip. :)
Patty, THANK YOU. That's exactly it. It was hard enough to begin with, and then to have it be spoiled... it was frustrating. At least all was not a total loss... When you process yours, he should be fine, since he won't have been permeated by buck stink. Our does that we've eaten have been delicious. Be sure to trim off as much fat as you can. (it's not easy on these little guys!)
Patty Meyer said:
We picked at it a bit, and some parts were OK... but his hind end wasn't, especially near his groin... and I didn't trim enough of the fat off, so the side that sat in drippings was off tasting... He won't be a total waste, and the kids liked the pieces I picked off.
Oh, no! When I read the first part, I was hopeful that it would be good. :(
Oh, so sorry! That is hard, because it's such a hard thing to do in the first place. It's something where that meat is so precious because of how you get it. I'm doing my first gost meat this year. A wether who is with the does and doelings. I sure hope it's good! Yes, I'm sure your animals will be having some happy meals...some small consolation.
I'm so angry right now!! Earlier when I tasted, things tasted alright... now, I am starting to taste the buck... and I'm just SO MAD that *we* never got around to butchering this guy when he DIDN'T stink. What a waste... I mean, the chickens and the dogs will be in heaven... but I'm just sad.