Robert’s Cooking

[Swisslulu]

We love a goat curry. Used to only be able to get goat meat in Hervey Bay, about 35 minutes drive for $19.99 per kilo. Since we left on this trip Granville Butcher in Maryborough (Qld), a 10 minute drive, has changed hands and is now selling goat meat for $12.99 per kilo. Will be stocking up when we get home.

Enjoy RnB.

[BernieQ2]

We were the secretary and treasurer of Qgoat... many years ago. It cost us (the co-op) $22 just to get the animal killed at the abattoir...then add other costs...not alot of meat left on the bone for the grower @99 retail. Believe me I know.
But good on you RnB for at least buying goat meat you too Lesley.
Bernie.

[T1 Terry]

We were the secretary and treasurer of Qgoat... many years ago. It cost us (the co-op) $22 just to get the animal killed at the abattoir...then add other costs...not a lot of meat left on the bone for the grower @99 retail. Believe me I know.
But good on you RnB for at least buying goat meat you too Lesley.
Bernie.

I guess it would require one of those refrigerated transport trailers converted to an abattoir and a freezer room with a butcher to do the cutting work, not sure about the meat inspector part though .....Maybe it could be sold as pet meat and up to the buyer to decide from there .....

T1 Terry

[T1 Terry]

Just thinking further on that, there are a lot of people going on this carnivore diet that don't trust anything that may have been treated with hormones etc while it was raised. If kangaroo was combined with the goat and maybe even camel, all wild caught and slaughtered, butcher and packed on site, they would go crazy over that on line ..... If I was convinced the whole process was hygienic and monitored, I reckon I'd buy from them as well, but I'm strictly a see food person, if I like what I see, I eat it

Maybe a video stream with your chosen carcass clearly marked and see it go through the abattoir process, gory bits edited for the squeamish, sort of on the hook, then skinned and a full inspection for worms under the skin, gutted off camera and an ok from that person checking it for parasites, then cut up into bagging size pieces and packed, then off in the freezer, all date and time stamped.

Probably more reassuring than buying imported meat where the buyer has no idea what process the meat went through .... visions of that TV program of the beasts being slaughtered and cut up out in the full sun on a concrete slab that hadn't even been hosed down between kills ...... seems I'm no longer hungry for some reason

T1 Terry

[Greynomad]

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[homeless]

When I worked at Blayney Abattoirs we slaughtered thousands. Quite often one chain was full goats. They came from up north and out by Broken Hill. Nearly all went to Dubai and similar areas. They paid more for goat than mutton. That included runners and offal. Not much meat in Australia for retail sale is not killed in Abattoirs. Many people on the chain did not like goats as they knew what was coming and cried like babies. I could not see much difference in the meat. My mate near Wilpena pound used to round the wild ones up and send to market ,often getting more money than lamb. At one stage we killed thousands of lambs under 18 months and the government paid $5.00 a head. A inspector counted each one and we could not take one back for dog food. All dumped in the river, fleece and all. To send them to market, he got a bill, yet he made money for goats. He predicted a lack of good breeders and availability of meat within a few years and he was right

[RobertNotBob]

With winter here a lamb shanks had to be on the menu. Used my red wine recipe without the wine but a beef stock and Worcestershire sauce substitute.

Blitzed the sauce and thickened it a bit, rather nice. Had steamed potaros and peas and beens.

Nice meal if I do say myself.

[supersparky]

That looks pretty good Robert. A nice winter warmer.

[Dot]

My BIL is /was a meat inspector at MBridge. I wouldn't eat feral goat or pig in NZ as they were full of worms. On the farm the workers did the killing and when we had just a few animals we got the home kill manrabbits were ok as long as you checked the lights. Had lamb shanks last week and the poor little babies had barely grown their legs the bone was so small. That dinner looks very inviting RnB How long did you cook your shanks for? Never name your stock and keep them away from the house Give us a recipe please RNB

[T1 Terry]

With winter here a lamb shanks had to be on the menu. Used my red wine recipe without the wine but a beef stock and Worcestershire sauce substitute.

Blitzed the sauce and thickened it a bit, rather nice. Had steamed potaros and peas and beens.

Nice meal if I do say myself.

They look tasty RnB, I often did lamb shanks is a variety of sauces and even perfected lamb shanks and vegies in an oven back in the microwave, 20 mins and the meat fell off the bone and the vegies were just right, but you had to add them in later in the cooking process, depending on how much each type of veggie needed to cook.

Lamb Shanks became so expensive, it was cheaper to by the ones done in rosemary and wine from Aldi, and you can pick the fat out after cutting the bag off because it's solid when it comes out of the freezer. In the paper tray liner for the air fryer, 1/4ed baby potatoes and julienned carrots go in with it, and peas on the stove .... yum, and one saucepan cooking that only had water in it ... well, and a slab of butter to melt through the peas after they're drained .... made myself hungry now

T1 Terry