Thanks much to the Indianapolis Star for this story about Indiana farmer Tom Prince and how his goat slaughter biz is booming because he caters to the cultural diversity that increasingly surrounds him.
Prince operates a self-service slaughterhouse in Hazelwood, Ind. His word-of-mouth operation draws Hoosiers who have come to the U.S. from Islamic countries but hunger for food sources that will help them stay true to their religious food preparation requirements.
Prince also is seeing an increase in business because there is a growing interest in goat meat, manely bec
ause of an influx of immigrants.
The Star notes in a sidebar that goat meat – chevron or cabrito – is the most widely consumed meat in the world.
For recipes check out Farmgirl Tamara Burton’s Dancing Creek Farm site.
Virtual Farmgirl 
Slaughtering live (LIVE) innocent goats by slitting their throats cannot be a good thing. It’s barbaric and we’re not a Third World Country. Let them get their meat the same way all Americans do through regulated slaughter houses where hopefully the killings are done with mercy. eom
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I was going to comment on my recent purchase of sheep and the hope of next years lambs -to eat, and I was going to comment on my bunnies that after 2 years, I am finally eating a few of them. (Not 2 year old bunnies, rather it has taken me that long to firmly enclose them so that I can sustain a population to slaughter age…However, after reading the one comment posted by anonymous, I am quiet taken aback. Clearly this person has never read about nor visited a “regulated slaughter house”. They are one of the worst places ever to be butchered. That is what it is. The conveyor belts move so fast that the employees are often cutting themselves and the animals are supposed to be stunned with an air gun to the head before their throats are slit. The over population of illegal immigrants who provide anonymous are often denied any medical treatment and are often fired if their injuries are deemed bad enough to not be able to return to work. Mangled and in pain they are no longer able to supply for their families. “Regulated slaughter houses”, like the one in Greenly, CO that was raided by immigration police that arrested illegals that had been there working for years were detained, separated from their families and we still do not know what has happened to all of them, I am sure that they have not all been released. You, anonymous have been eating meat that is killed in the most inhumane manner under working conditions that are reminiscent of slavery.Whereas the man in the article, Prince from what I understand from the synopsis is a local person, who is slaughtering animals one at a time, who is careful of his working conditions, Who is “regulated” by the FDA, the USDA and the environment department of his state to be able to be in business and to resale butchered meat.He is the person who is doing, the animal, the rancher, the local consuming population, and probably the local environment the benefit of slaughtering on a small scale with care and attention. (I mention the local environment, because of the waste produced by such mega slaughter houses).I personally think that if I am going to eat meat, the least efficient of all foods grown for mass consumption, then I want to either grow the animal and butcher it, or have it butchered by a local house. Both of these options have dominated to bulk of the meat that I have eaten in the last 2 years.Also, I would like to know what anonymous thinks about milk. Would home milking be worse than factory farms? Mechanical milking that brings about simply by the nature of the process, mastisis and over crowding of the animals and the inevitable polluting of the ground waters if the waste is not heavily processed and transported.I think that Anonymous needs a big vacation to the country and to factory farms of all sorts.
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Slaughtering live (LIVE) innocent goats by slitting their throats cannot be a good thing. It’s barbaric and we’re not a Third World Country. Let them get their meat the same way all Americans do through regulated slaughter houses where hopefully the killings are done with mercy. eom
LikeLike
I was going to comment on my recent purchase of sheep and the hope of next years lambs -to eat, and I was going to comment on my bunnies that after 2 years, I am finally eating a few of them. (Not 2 year old bunnies, rather it has taken me that long to firmly enclose them so that I can sustain a population to slaughter age…However, after reading the one comment posted by anonymous, I am quiet taken aback. Clearly this person has never read about nor visited a “regulated slaughter house”. They are one of the worst places ever to be butchered. That is what it is. The conveyor belts move so fast that the employees are often cutting themselves and the animals are supposed to be stunned with an air gun to the head before their throats are slit. The over population of illegal immigrants who provide anonymous are often denied any medical treatment and are often fired if their injuries are deemed bad enough to not be able to return to work. Mangled and in pain they are no longer able to supply for their families. “Regulated slaughter houses”, like the one in Greenly, CO that was raided by immigration police that arrested illegals that had been there working for years were detained, separated from their families and we still do not know what has happened to all of them, I am sure that they have not all been released. You, anonymous have been eating meat that is killed in the most inhumane manner under working conditions that are reminiscent of slavery.Whereas the man in the article, Prince from what I understand from the synopsis is a local person, who is slaughtering animals one at a time, who is careful of his working conditions, Who is “regulated” by the FDA, the USDA and the environment department of his state to be able to be in business and to resale butchered meat.He is the person who is doing, the animal, the rancher, the local consuming population, and probably the local environment the benefit of slaughtering on a small scale with care and attention. (I mention the local environment, because of the waste produced by such mega slaughter houses).I personally think that if I am going to eat meat, the least efficient of all foods grown for mass consumption, then I want to either grow the animal and butcher it, or have it butchered by a local house. Both of these options have dominated to bulk of the meat that I have eaten in the last 2 years.Also, I would like to know what anonymous thinks about milk. Would home milking be worse than factory farms? Mechanical milking that brings about simply by the nature of the process, mastisis and over crowding of the animals and the inevitable polluting of the ground waters if the waste is not heavily processed and transported.I think that Anonymous needs a big vacation to the country and to factory farms of all sorts.
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