Goat Breeds For Meat
Things You Should Know: Goat Breeds For Meat
If you’re looking to raise goat breeds for meat, you need to know what breed is best for you as a farmer. Although you can raise any type of goat for meat, particular breeds are centered around on putting in more weight as opposed to creating milk. Additionally, these breeds have different attributes that make their breed more attractive for meat generation.
In any case, if you are raising goat breeds for meat, it’s good to know that you don’t have to purchase a show goat.
There’s a huge difference between the bringing up of show goats and meat goats. You don’t have to purchase unlisted stock. Most meat makers will locate a decent, full breed buck and breed him with mixed breed doges. Finding the correct market for your goat meat will help you figure out what qualities you need.
In South Africa, Boer goats are raised for meat and were chosen for their body shape, high development rate, and tenderness. They have big bodies which is why they are known as one of the best goat breeds for meat. They are white and ruddy dark colored, or all red, short-haired, and with dark, brown or red markings on the head and neck. They have short horns that are bent near the head.
Before Boer goats ended up noticeably popular in the US in the late 1980s, Spanish goats were the standard meat goat breed, particularly in the South. These goats are relatives of goats brought by Spanish voyagers. They’re medium-sized and thin, generally short-haired, and come in all colors.
They have long, frequently twisty horns.
These are a blend of breeds that are versatile and strong. They’re additionally called slope, briar, wood, or local goats.
Has a large built and can survive under poor conditions; the Kiko was produced in New Zealand and delivered to the US in the 1990s. Kikos are entirely meat delivering goats.
Dwarf goats are possible options for pets, yet they do have some potential for meat since they have a small and substantial body.