We used to process everything ourselves when we lived back home. Had the room and equipment to do it all plus all the family to chip in and knock it out. Since we moved to the city we had to downsize quite a bit and therefore we just debone everything when it's hanging except the front shoulders. Pack it all in ice and drain daily for 4-5 days then take to a processor we found and like in San Antonio. They add 20% pork to the Aoudad and we can get it frozen as seen in 1 lb packages for about $2/pound all included. Sure beats buying hamburger at the store for 2-3x that amount.
We used to process everything ourselves when we lived back home. Had the room and equipment to do it all plus all the family to chip in and knock it out. Since we moved to the city we had to downsize quite a bit and therefore we just debone everything when it's hanging except the front shoulders. Pack it all in ice and drain daily for 4-5 days then take to a processor we found and like in San Antonio. They add 20% pork to the Aoudad and we can get it frozen as seen in 1 lb packages for about $2/pound all included. Sure beats buying hamburger at the store for 2-3x that amount.