Meat Goat Production
Goat meat is consumed widely throughout the world, especially in developing countries. However, it is not usually sold in traditional marketplaces in the United States. Sheep and goat meat is the fourth-most consumed meat, following pork, poultry, and beef. Meat goat production, like any other animal-production enterprise, requires that good husbandry practices be followed in the areas of sanitation, health, feed, water, and shelter. These are all integral parts of managing a successful goat enterprise.
In the United States, goat inventories have held steady at around 2.6 to 2.7 million animals in the past decade demonstrating their economic value as efficient converters of low-quality forages into quality meat, milk, and hides for specialty markets. There are several reasons for the continuing popularity of goats in this country. A big factor is the large number of ethnic groups that have settled in this country who have a preference for goat meat, milk, and cheese products. Another factor is the determination of many Americans to be self-sufficient. Where resources are limited, a small herd of goats may be the only livestock that a small, part-time farmer can raise to achieve self-sufficiency. According to the National Agricultural Statistics Service (NASS), meat goats account for 78 percent of the total of goats produced in the United States. Pennsylvania produces about 38,000 meat goats on about 2,600 farms annually.
Markets for Goat Meat
Marketing options include direct marketing off the farm, supplying goat meat for specialty markets (particularly holiday sales to various ethnic groups), and producing kid goats for commercial marketing firms. Most goat producers in Pennsylvania follow a holiday schedule to achieve higher prices for their young forty- to sixty-pound kids. However, some producers market goat kids at heavier weights. Success is often a reflection of how well a producer tends to all aspects of breeding, health, management, and marketing. All these factors have their respective roles in producing and marketing a quality product. Along with direct marketing to ethnic groups, there are two other potential niche markets for goat meat: 1) targeted markets serving health-conscious consumers wanting low-fat diets and 2) the restaurant trade serving ethnic or gourmet foods featuring goat meat. These markets provide the best opportunities for producers with close proximity to the market.
Goat meat is unique in flavor and palatability. It is leaner than many other red meats and is usually less tender. However, its leanness has a place in today’s market for meats with less fat. Cabrito is the roasted meat from goat kids four to eight weeks of age. Its main use is for barbecue meat, and it is highly sought after by certain ethnic groups. Chevon is meat from goat kids forty-eight to sixty pounds or six to nine months old. Of these two types, cabrito is the most tender. The higher collagen content and lower solubility of goat meat, compared with lower levels of the same features in lamb, reduce the overall palatability and tenderness of goat meat. Breeding and slaughtering techniques appear to be key in improving the tenderness factor of goat meat.
Goat Production Characteristics
Goats are intensely curious and will investigate anything that sparks their interest. Coupled with this curiosity, their jumping and climbing ability can present some real management challenges. Goats can climb through a new "goat-tight" fence, pull the wash off the line, nip the rosebuds, or bounce on a parked vehicle.
Female goats are called does or sometimes doelings if they are less than a year old. Males are called bucks or bucklings. Young goats are called kids. Bucks tend to be aggressive and emit strong, urine-like odors, which is most offensive during the breeding season from September to early January. Does do not secrete strong odors from their scent glands.
Goats adapt well to hot environments because of their small size and higher ratio of body-surface area to body weight. Also, their ability to conserve body water, their limited subcutaneous fat cover, and their hairy coats are good survival traits under a wide variety of climatic conditions.
The foraging preferences of goats encompass a wider spectrum of plants than those of other small ruminants. Goats are inclined to forage or browse from the top of a plant downward, making them an effective control for many undesirable plants and shrubs. Goats are called "nonselective browsers" because of their desire to choose from a large variety of vegetative types. This grazing behavior enables them to survive harsher climates and more marginal grazing conditions than either sheep or cattle.
Goat Breeds
More than sixty recognized or "official" breeds of goats exist in the world. These multipurpose breeds produce milk, meat, fiber, and skins. In the United States there are three primary types: the Angora or Mohair breed of approximately 130,000 head, and the meat and dairy breeds estimated at around 2.5 million head.
The predominant meat goat breed, the Boer, originated in South Africa. They are heavily muscled and produce a lean carcass. Boer goats are also polyestrous, which means they can breed throughout the year. Under good management, many does are known to rebreed while still nursing. Boer goats are highly versatile in their ability to adapt to various climates and production systems. Boer goats typically have a white body and a red head, although coat color patterns can vary greatly.
The Kiko breed of goats originated in New Zealand and the breed was selected for survivability and growth rate; consequently, there is no common coat color or pattern. Kiko goats consistently produce a lean, well-muscled goat of large frame and have the ability to survive under a wide range of climatic conditions.
In many small-herd dairy goat enterprises, not all does must be milked, so meat is often the main product. Along with meat, the sale of breeding stock from small herds of dairy goats may be an important income source. This versatility allows the producer to plan and operate a more stable economic production unit. In some parts of the world, all breeds may be raised for fiber, meat, and milk and cheese production. Kids of all breeds can be used for meat. However, dairy goat carcasses are generally much lighter muscled than meat goat carcasses.
Angora goats originated in central Turkey, a mountainous area with a dry climate and extreme temperatures. Both sexes are horned and open faced, with long locks of hair over the rest of the body. While these goats can be used for meat, their primary purpose is to produce mohair.
Spanish meat goats are larger than Angora, have less hair, and come in a variety of colors. They are very hardy and require a minimum of management and labor. Their unique feature is their reproductive physiology. Unlike dairy goats, which breed only in the fall to winter months, Spanish goats are polyestrous (they can breed throughout the year). This allows for year-round kidding and yearling meat production.
Breeding and Selection
Important considerations in a selective breeding program are multiple births, rapid growth, good conformation (sound feet, legs, and mouth), and attention to color standards for certain breeds. Because income derives primarily from the sale of kids, multiple births should be a high priority in a selective breeding program. Preference should be given to kids born early in the kidding season when selecting replacements.
Good reproductive performance can be an indicator of a breed's compatibility with the environment. Meat goats have a reputation for high fertility, averaging 98 percent of does bred under good management and nutrition. Given proper care, a herd should be capable of maintaining an average birth rate of 1.9 to 2.3 kids per doe.
Although meat goats are polyestrous, peak sexual activity occurs during the autumn months. Male libido declines during late spring and summer, which can lower reproductive rates during these times. Bucks should only have access to does during a planned breeding season. A planned breeding season allows a producer to better manage does during pregnancy. Kids will be more uniform in size at weaning, which is preferable for marketing as well as raising doelings as replacements. The breeding schedule should be focused on the age and size of kids when marketed in order to take advantage of the best marketing opportunities for your area.
The gestation period for does varies from 148 to 152 days. Kids should be weaned at two to three months of age. If marketing kids for ethnic holidays, kids should have access to a high-quality creep grain and hay to improve weight gains and body condition.
Weaned kids should be sorted into groups of males and females. Many meat goat kids reach puberty by four months of age, so sorting is required to prevent unwanted pregnancies. These replacement doe kids can return to the breeding herd when they reach desirable size (65 to 70 percent of their mature weight) or are one year old.
Fencing and Facilities
Goats require tight fencing. A five- or six-strand high-tensile fence with electrified first, third, and top wires has proved to be an effective goat-tight fence (Figure 1). This figure is in the current version. Woven wire fencing may be used, but a single strand of electric wire should be placed inside to keep goats from climbing on the fence or getting their heads stuck. The goat's horns may become entangled in the fencing and severely harm the goat.
Figure 1. High-tensile electric fence wire
Electric net fence can be used to subdivide pasture systems but must be continuously electrified to be effective.
Like other livestock, goats need some type of restraint facility and shelter when on pasture. Regular sheep-working pens are adequate for goats. Cattle pens can be easily adapted by making the lower section goat tight. An open shed arrangement with ten to twelve square feet per doe can provide shelter during extremely hot or cold weather.
Herd Health Considerations
A preventative health program should be carefully worked out with your veterinarian. Goats are more susceptible to internal parasites than other types of livestock. Internal parasites are the most important health issue for most goat producers in Pennsylvania. Generally, prevention methods for sheep within a certain region of the country will also be effective for goats. Problem diseases associated with reproduction or kidding can be managed and treated, in most instances, the same as for sheep.
Pasture Management
Pasture productivity is often measured in animal units. Most Pennsylvania pastures can support one animal unit, or 1,000 pounds of animals per acre. This equates to approximately six to seven does per acre, depending on their sizes.
If stocked according to recommendations for your locale, meat goats can be grazed with other livestock. In marginal grazing lands, goats have been shown to complement both sheep and cattle. Goats consume a higher percentage of brush and other less desirable plants; thus, they help maximize the use of marginal pastureland as well as improve forage production over time.
A carefully planned rotational grazing program can enhance pasture production and help prevent internal parasites. High-quality pastures are good for kidding since they provide excellent feed for milk production. Supplemental grazing in stubble fields, corn fodder, small-grain pastures, and brassicas can be used to either extend the grazing season or boost required nutrient levels. Moving goats every four to five days and moving them out of a pasture before the grass is less than four inches tall will help prevent internal parasite infection.
In general, growth rates for meat goats are slower than those of sheep. Under favorable nutritional conditions, meat goats gain at a rate of around 200 grams (0.45 pounds) per day from birth to 100 days of age.
Local Regulations
All agricultural operations in Pennsylvania, including small and part-time farming operations, operate under the Pennsylvania Clean Streams Law. A specific part of this law is the Nutrient Management Act (also known as Act 38). Portions of this law may or may not pertain to your operation due to the number and/or size of animals you have. However, all operations may be a source of surface or groundwater pollution. Because of this possibility, you should contact your local County Conservation District to determine what regulations may pertain to your operation.
Risk Management
There are several risk-management strategies you may want to employ for your farm. You should insure your buildings and equipment, and you may want to insure your crops and income as well. Insuring your farm may be accomplished by consulting your insurance agent or broker.
You can also use federally subsided crop insurance for individual crops or your whole-farm income through a program called Whole-Farm Revenue Protection (WFRP). WFRP insures the revenue of your entire farm (including livestock) by guaranteeing a percentage of your approved farm revenue. WFRP uses information from the past five consecutive years of your Schedule F tax records to calculate the policy's approved revenue guarantee. The sign-up deadline for WFRP is March 15 for calendar year and early fiscal year tax filers and November 20 for late fiscal year tax filers.
The grid-based Rainfall Index Pasture, Rangeland, and Forage (PRF) policy that is available throughout Pennsylvania may be a good choice for insuring your hay crops and pastures. Advantages of this coverage include flexibility of when to insure during the year and how much to insure (you are not required to insure all your acreage). They also allow you to adjust coverage to better match the value of your crop and the productive capacity of your land.
 For more information on agricultural business insurance, please see see Agricultural Business Insurance. More information on crop insurance for livestock producers can be found in the publication Crop Insurance for Pennsylvania Field Crops.
Sample Meat Goat Budget
The sample budgets include cost estimates for a meat goat herd of 100 does and three bucks or 25 does and one buck. Your initial resource requirements and costs will vary if you have existing equipment or structures that may be adapted for use in your enterprise. This sample budget should help ensure that all costs and receipts are included in your calculations. Costs and returns are often difficult to estimate in budget preparation because they are numerous and variable. Therefore, think of the data in these budgets as approximations and make appropriate adjustments using the "Your Estimate" column to reflect specific situations. More information on the use of crop budgets can be found in Agricultural Alternatives: Budgeting for Agricultural Decision Making.
You can make changes to the interactive PDF budget files for this publication by inputting your own prices and quantities in the green outlined cells for any item. The cells outlined in red automatically calculate your revised totals based on the changes you made to the cells outlined in green. You will need to click on and add your own estimated price and quantity information to all the green outlined cells to complete your customized budget. When you are finished, you can print the budget using the green Print Form button at the bottom of the form. You can use the red Clear Form button to clear all the information from your budget when you are finished.
Sample Budget Worksheets
Initial Resources - 25 does:
- 25 does: $7,000–$9,000
- 1 buck: $500–$700
- Fencing for 10 acres: $13,000–$15,000
- Chutes, gates, feeders, waterers, etc.: $7,500–$8,500
Initial Resources - 100 does:
- 100 does: $30,000–$40,000
- 3 bucks: $600–$1,800
- Fencing for 20 acres: $17,000–$19,000
- Chutes, gates, feeders, waterers, etc.: $25,000–$27,500
For More Information
Amundson, C. How to Raise Goats: Third Edition, Everything You Need to know: Breeds, Housing, Health and Diet, Dairy and Meat, Kid Care (FFA). London, UK: Quarto Publishing, 2019.
Bradshaw, A. The Beginner’s Guide to Raising Goats: How to Keep a Happy Herd. Emeryville, CA: Rockridge Press, 2020.
Dunn, P. The Goatkeeper's Veterinary Book. Ipswich, UK: Old Pond Publishing, 2004.
Harper, J.K., S. Cornelisse, L.F. Kime, and J. Hyde. "Budgeting for Agricultural Decision Making." Agricultural Alternatives series. EE0092. Penn State Extension, March 2019.
Kime, L.F., J.A. Adamik, J.K. Harper, and C. Dice. "Agricultural Business Insurance." Agricultural Alternatives series. UA406. Penn State Extension, May 2019.
Mowlem, A. Practical Goat Keeping. Wiltshire, UK: Crowood Press, 2001.
Sayer, M. Storey's Guide to Raising Meat Goats, 2nd Edition: Managing, Breeding, Marketing. North Adams, MA: Storey Publishing, 2010.
Weaver, S. Goats: Small-scale Herding for Pleasure and Profit (Hobby Farm Animals). Mount Joy, PA: CompanionHouse Books, 2006.
Associations and Web sites
American Meat Goat Association
Penn State Meat Goat Production and Management Home Study Course
Offered once each year, beginning the first Wednesday in February.
This publication was developed by the Small-scale and Part-time Farming Project at Penn State with support from the U.S. Department of Agriculture-Extension Service.
Prepared by Melanie E. Barkley, extension educator in Bedford County; Camren Maierle, extension educator in Mercer County; David Hartman, extension educator in Lycoming County; Lynn F. Kime, senior extension associate in agricultural economics; and Jayson K. Harper, professor of agricultural economics.
