Have a strong grip on the goat before butchering
Do not try to butcher a goat alone. You need at least two more people to help you, at least while slaughtering. Lay the goat down and ask your fellows to tightly hold the goat's limbs. You should hold the butchering knife very tightly with one hand, while the other hand can be used to hold the goat’s head. In order to restrict the goat’s movement, you can also use your knees.
Before you slaughter the goat, make sure that the knife you are going to use is extremely sharp. Otherwise, it may turn out to be a painful procedure for the goat.
Begin the butchering process by removing the head of the goat. Once you feel that there is no life left in the goat, remove the skin with a sharp knife around the goat’s ankles and then in a straight line to the torso. It should be followed by a straight line up to the neckline. Removing the skin of the goat cleanly is one of the trickiest things.
Once the skin is removed, place the goat on a clean non-porous surface and start to chop it up. Remove both the shoulder joints and the front limbs of the goat, cutting the shoulder behind the shoulder blade. Cut the legs through a sharp blow at the knee joints.
Meat can be chopped and cut in different ways, which basically depend on your own preferences.
Once you are done with the cutting of the meat, put different parts separately in a freezer and store them.