Raising Meat Goats - 3 Goat Characteristics Farmers Look For by djsgjg0045


									Raising meat goats starts with choosing the right breed of animal for the job. Goat
meat is usually highly valued for its leanness and distinctive flavor. These days, more
and more people are looking into ways of incorporating such meat into their daily
meals, which makes this particular market potentially profitable. Some people would
argue that meat from all goat breeds taste basically the same. This may be true in one
aspect. However, if you are setting up a farm and raising meat goats for a profit, it
would serve you better to choose the breeds that will yield excellent and copious meat
to sell - with as minimal fuss as possible.
 When it comes to raising meat goats, some of the animal characteristics farmers look
for are: the animals' adaptability to their environment, growth rate, litter size,
reproductive rate and overall carcass value.
 1) Adaptability to their environment.
 The goats need to be low maintenance, and must be hardy enough to successfully
thrive just about anywhere. Goats that are too fragile or those that would demand
certain temperature levels (like the Angora goats and the Cashmere goats that favor
colder climates) are not suitable for commercial meat production, specifically because
these animals cost too much to keep.
 2) Growth rate, litter size, and reproductive rate.
 Monitoring the growth and reproductive rate of the animals are two of the most basic
fundamental principles of raising meat goats. As a rule, commercial goat farming
would need animals that could grow up very quickly, so that the reproduction rate is
also on the up and up. Aside from having another generation of meat producers on
your farm, you also have a higher yield in the fresh produce markets. As you might
know, goat meat from younger animals is highly valued in the fresh produce markets
because of their tenderness and somewhat sweet flavor. Therefore, goats that produce
good litter sizes are more favorable when it comes to raising meat goats.
 Meats from very young goats are usually called Cabrito and Chevron. Both of which
are excellent for barbeques, broiling and stewing. Older animals' meat are usually
grounded and turned into sausages, or salted and / or smoked like ham.
 3) Overall carcass value.
 The price of commercial goat meat is usually dependent on the value of the carcass
in the market. The more common the meat source is, the more competitive the prices
are. Although some meat sources are considered exotic (from goats that are not
commercially produced, and therefore would demand a higher price tag,) the market
for these is relative small. And having very few buyers means fewer profits too.
 As such, the best goat breeds for meat production are: the South African Boer goats,
West African Dwarf, Myotonic goats, Kiko, Spanish and the Brush goats. Raising
meat goats does not need to be difficult if you know how. If you would like to learn
more tips about raising meat goats and avoid the costly mistakes, please visit:

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