Thread: Goat: Plentiful, Tasty but often Stringy

How long are you hanging / ageing the carcase before bagging and freezing ? I would go 10 days in a chiller or fridge for a start.
Next thing if you want to make good meat stringy then cook it at too high a temperature.
Even with dishes where the cooking takes place in liquid meat can still become dried out if the cooking liquid is at a boil. It should only simmer. Just as some people can make corned beef stringy by cooking too hot.
And good one re eating the billy goat balls HaHa