Meat Goats

Meat is the primary reason to raise goats in the world, which is why meat goats constitute the majority of the world's goat production systems. On our farm our primary reason is for the milk, with the male kids raised for our meat.  Per the Alabama Extension System “Goat meat comprises 63 percent of all red meat that is consumed worldwide. Currently, goats are the main source of animal protein in many North African and Middle Eastern nations. Goats are also important in Southeast Asia, the Caribbean, and other tropical regions.”

“Preferences and consumption patterns for goat meat are dictated by cultural, traditional, and religious backgrounds, and the socioeconomic status of the community. Cabrito, a delicacy in Central and South America, is meat from goat kids slaughtered when 1 to 3 months of age and weighing less than 50 pounds. Chevon is meat from older goat kids slaughtered when 6 to 9 months of age and weighing from 50 to 75 pounds. These two types of red meat are usually cut in bite-size or larger pieces to be eaten stewed, baked, or grilled. The meat from mature goats is used primarily in processed foods such as sausage or chili.”
 

Picking up the frozen Goat Meat from the Butcher

We have our goats butchered at about one year, every April.  With our births spaced out from January through May, some are older than one-year, some younger.  We have the butcher give us mostly Italian sausage and ground meat, some stewing meat and some for jerky.  The jerky I make for Pam and my hiking trips in the summer and winter as it makes a nice high protein snack on the trail.

 

Again from the Alabama Extension System  “Goat meat has been established as a lean meat with favorable nutritional qualities, and it's an ideal choice for the health-conscious consumer. Table 1 compares the nutrient values of prepared goat meat, chicken, and other red meats consumed in the United States.

Table 1. Nutrient Composition of Goat and Other Types of Meat [1], [2]
Nutrient	Goat	Chicken	Beef	Pork	Lamb
Calories	122	162	179	180	175
Fat (g)	2.6	6.3	7.9	8.2	8.1
Saturated Fat (g)	0.79	1.7	3.0	2.9	2.9
Protein (g)	23	25	25	25	24
Cholesterol (mg)	63.8	76.0	73.1	73.1	78.2
[1] Per 3 oz. of cooked meat [2] USDA Nutrient Database for Standard Reference, Release 14 (2001)

We use a mobile butcher that comes to our farm where they dispatch the goats, clean them out and take them back to their shop.  We tell them what cuts we want and in a couple weeks later they call and I make the long drive to Stanwood to pick up our frozen meat.  Last year we butchered four goats averaging 60 lbs. each (hanging weight – bones and meat).  This year we butchered three, weighing 62, 80, and 96 lbs.  Same ages but so much more meat.  I believe the difference was the hay we fed them.  Last year, due to terrible summer weather the year before, out local hay farmer ran out of product and we had to purchase our hay from Eastern Washington farmers at the local feed store.  This year he had enough product.  His hay consists of young alfalfa and some weeds, his second cutting.  Milk production is also up this year using his hay