1 / 33

Meat Goats

Meat Goats. Mrs. Gilbreath. Definitions. Buck – A male goat. Doe – Female goat. Weather – Castrated male goat. Kidding – Process of giving birth. Kid – A young goat. Meat Goats. Goat is the choice of meat in some countries. In Greece it is like eating turkey in US at Thanksgiving.

hayden
Download Presentation

Meat Goats

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Meat Goats Mrs. Gilbreath

  2. Definitions • Buck – A male goat. • Doe – Female goat. • Weather – Castrated male goat. • Kidding – Process of giving birth. • Kid – A young goat.

  3. Meat Goats • Goat is the choice of meat in some countries. • In Greece it is like eating turkey in US at Thanksgiving. • Goat meat (cabrito) is a traditional BBQ meal in Mexico. • In France (chevon) is a delicacy.

  4. Meat Goats • Less in fat than many other meats. • Goats were brought over to the US by European explorers in the 1500’s. • Were liked because of size and their ability to eat weeds.

  5. Goats • Used for brush and weed control. • Business is profitable because of the demand for goat meat. • Low feed cost. • Thrive in areas where cattle cannot be supported. • Reproduction rate is very high.

  6. Goat Industry • Twice as profitable as the cattle industry. • The reason for the slow development of the goat industry is the lack of uniform goat breeds with high carcass quality and yield. • With the intro. Of the South African Boer goat, now producers can get a uniform genetic material to build the meat goat industry.

  7. Spanish Breed Assoc. started in 2007 Known as the “brush goat”, “scrub goat” or “woods goat” Small & agile Dual-purpose Got away from large udders? Boer Ranchers developed in South Africa. Meat breed in 1900 Dutch word meaning “farm.” 1st full blood imported in 1993. Boer Association is largest in the world 2 Major Meat Goat Types

  8. Boer Goats • Dark red head • Lop ears • Horns that curve backwards • Strong • Vigorous • Well-balanced

  9. Boer Goats • Bucks mature to 300lbs. • Does should be feminine yet strong. • Does breed easily and have fast growing kids. • Does have high productive kidding rate of about 200%. (twins most of the time) • Extended breeding season, which allows her to produce three sets of offspring every 2 years.

  10. Conformation • Subdivided into head, neck, forequarters, body, hindquarters. • Heads of the goats are very standard. • Determine age by toothing! • Two-teeth (1-1.5 years) with no over or under bite. • Four-teeth (1.5-2 years) can have an overbite.

  11. Conformation • Strong horns • Broad ears, smooth, medium in length. • Short ears, concave foreheads, straight horns, overshot jaws, and blue eyes are not acceptable.

  12. Skin & Covering • Loose supple skin • Folds in neck and chest region especially in bucks. • This type of skin helps to adapt in hot climates. • Eyelids and other hairless areas are pigmented to prevent sunburn. • Short glossy hair and limited amount of winter growth.

  13. Ideal Boer Goat • Red hair on head and ears and white on the remainder of the body. • Face hair may vary from dark to light red and even brown. • The face has a white blaze. • Ears should be 80% color pigmented. • Head should be 50% colored.

  14. Selection of Meat Goats • Conformation – (structural correctness) • General Appearance – (size, scale, capacity, depth and width of body) • Muscling – (growth and weight per day of age) • Condition – (amount of finish or fat the animal is carrying)

  15. Selection and Evaluation • Goats deposit fat internally before they do externally. • Ideal condition is a thin, but uniform covering over the loin, rib and shoulder. • The external fat thickness over the loin at the 13th rib should be .08 in. to .12 in or an average of .10 in.

  16. Fairly level rump Level overall body shape Straight level top Length of rump Length of body Length of leg for market desirability Straight legs placed square under body Muscle in leg Muscle in hindquarters, loin, shoulders, and neck. A Good Meat Goat has:

More Related