To supply the growing demand for goat meat, farming meat goats for profit has become a growing enterprise both in North America and around the world. Read on to find out more about the most popular breeds of goats used for raising meat goats.
Just about any type of goat can be used for its meat; however there are some differences and preferences.
Click to find out more about the various breeds of goats used for their meat.
Goats raised for meat production are minimal care animals. They are browsers by nature, preferring brush, shrubs, and broadleaf weeds rather than grass. They are typically raised on pastures with minimal supplement feeding. The ideal option is adequate year-round grazing, with mineral supplementation.
However it is becoming increasingly popular to raise animals in a barn, feeding them forage and supplement in the feed alley. The advantage to this method of raising meat goats is that one does not need to have large amounts of acreage for grazing, and there is less likelihood of infections from parasites, neglect of offspring, and greater capability of providing proper health care to the animals and protection from predators, not to mention it is much easier to provide the proper diet.
Trace minerals, especially Copper, Selenium and Iodine are particularly important to good goat health. Goats require 3 times more trace elements in their diet than sheep. Copper deficiency is known to cause anaemia, diarrhoea, infertility, spontaneous abortions, and lethargy.
Goat meat is a tasty alternative to lamb, pork and beef. Other names used to refer to goat meat are: chevon, cabrito, capretto, or kid (when from young animals).
See below for reasons to try out goat meat! remember, if you don't like it the first time, try it again and give yourself 20 times of trying before saying that you really don't like it ;) (that's the trick with feeding babies anyways!)