Raising Meat Goats: A Beginner's Guide

Goats are good to have on a farm. These animals can survive in areas where some other livestock cannot.

Raising goats for milk is becoming increasingly popular, but there is also a significant demand for their meat. If you’d like to get in on the business, read on for some tips on rearing goats for meat.

Advantages of Goat Rearing

Goats have many advantages over other livestock. They will eat forage that other domesticated animals won’t eat.

Goats can help add healthier grazing to your pastures. They can be picky about their food, but they will eat a wide variety of plants.

Goats are also smaller in size and require less space than most other farm animals. Besides, they will mature quickly if you choose the right breed.

Meat Goat Breeds

When selecting goats for meat, it is best to choose those that grow quickly and gain weight easily.

Below are the most popular breeds that you can sell to make a profit.

Boer
Spanish
Brush
Nubian
Myotonic (fainting goats)
Kiko
Pygmy
Moneymaker
TexMaster
Savanna
Angora

Dairy goats tend to grow more slowly since you want them to produce milk for as long as possible. If you face harsh conditions, like extreme heat or cold, consider how this affects your breed choice.

The best meat goat to raise depends on the breed you select, your available land space, and how you care for them.

The most common is the Boer goat, a hardy breed. A mature buck can weigh up to 340 pounds, while a mature doe can weigh up to 240 pounds [1]. Moreover, they thrive in both hot and cold climates.

The Kiko is another large breed, but it requires more space than the Boer.

Feeding

Goats are herbivores, eating primarily plants.

Hay is a good source of nutrients. It is a common feed, particularly in the winter months when there might not be enough plants in the pasture to keep them fed.

The best option for raising organic goats is to have a pasture with grass or legumes. Alfalfa and clover are good options. Additionally, have plenty of forage, such as trees and shrubs that provide good shade.

Moreover, if you have a lot of overgrown pastures, your goats can help clear them out.

Additionally, if you sell organic goat meat, you must use organic feed. This helps you comply with local regulations for organic meat.

Breeding

The first thing to know is your breed. Most will come into “heat” during the fall and winter, from September to February.

During their fertile season, females will go into heat every 18 to 21 days. They’ll generally be louder, make moaning sounds, and wag their tails.

You can do an ultrasound about 30 days post-breeding or a blood test 60 days after breeding to check if your doe is pregnant.

Gestation is about 150 days [2]. A doe can have 1 to 5 kids at a time, with the average being 2 to 3.

Butchering Method

Butchering is one of the biggest sticking points. You may slaughter from six to twelve months. However, always check your local laws to ensure you’re meeting the regulations for meat safety if you intend to sell it.

You might earn less if you need to send them off to be processed elsewhere or if your clients prefer to buy “live” weight.

A quick blow to the head makes it unconscious. Next, hang and bleed the goat by slitting its throat immediately. This is humane slaughter, where the goat suffers very little stress before it dies.

After the animal is bled, remove the head and hooves before skinning and gutting the carcass. Be sure to save the organs, as most are edible and considered delicacies.

Aging the meat for a few days is generally a good idea for more flavor and tenderness. Hanging in a refrigerator works well, but be sure to conduct additional research to ensure you’re doing so safely.

For more information on how to slaughter a goat, consider following a typical butcher’s guide.