Goat Butchering


This past weekend I had the pleasure of joining my dear friend Adam, from GeerCrest Farm, in one of their many seasonal goat harvests.

In Hawaiian, I'm told, a kumu is a teacher - Adam is my (and others) kumu; A patient, wise and goofy brother who, when he was younger, was a devout vegetarian. Through a wild incident of accidentally killing a rabbit with an oversized cucumber, Adam embarked on a path of reconnecting to his omnivorous side. Through a meat processing center, being a farmer, and working as a massage therapist, Adam has now gained a termendous amount of experience (and reverence) for raising and harvesting his own meat. 

The kill was well tended and fast - Adam with a quick draw of the knife around the neck after the goat (hazel) had succumbed to his pressure of being on the ground. We hung her by the Achilles heel, removed the hooves, and skinned her gorgeous hide. Once removed, Adam walked us through a gorgeous anatomy lesson from mussel to organ and from fascia to bones - step by step, meticulously paying tribute and honoring every single inch of hazel's body. 


For those of us who've not spent a significant amount of time around harvesting our own meat, these experiences can be life changing - it was for me - and although butchering has been part of my past, you can learn something new every time. More info on goat butchering here.