MEAT GOAT 101Market Goat Production

Kipp Brown - Area Agent

4-H Livestock/Meat Goats

Mississippi State University Extension Service

MEAT GOATS 101

What is a Meat Goat?

Any breed or cross breed of goat that is used in the production of

goat meat!

THE RULES!!

Identify and Secure a Market

Do Not Borrow Money to Start a Goat Enterprise

Cover Your Backside

Identify and secure a market!

Who?Where?What?When?

Don’t borrow money to start a goat enterprise!

Always Cover Your Backside!

Have a backup planKnow your limitsRefer back to rules 1 and 2

Showingseedstock

Show Wethers

The U.S. Goat Industry

Fiber

Dairy

Pets

Know where you fit.

Land management

MEAT PRODUCTIONlarge and small producers

commercial and hobby

So…What does a meat goat look like?

Types of Meat Goats• Boer is most

widely known and popular

• Kiko is gaining in popularity

Types of Meat Goats

This is a 100% full blood Boer yearling doe

Types of Meat Goats

This older doe is 75% Boer and 25% Spanish breeding

Types of Meat Goats

This young doe is 75% Boer and 25% Pygmy

Types of Meat Goats

This young doe is 75% Boer and 25% Nubian

Types of Meat Goats

This older doe is 50% Boer and 50% Nubian

Types of Meat Goats

This old doe is a typical “meat type” Spanish goat

Full Blood Boer Buck

Full Blood Buck X Commercial Doe =

Market Meat Goats!

MEAT GOATS 101What factors are important to insure a successful enterprise?

NutritionReproduction

HealthMarketingFacilities

Nutrition..

Is the Highest Cost Associated with

Production!

Nutrition..Doe Nutrition

Divide into feeding groupsDry, Lactating, BCS,

Buck NutritionCa:P ratio – Clean water

Kid NutritionCreep feed until marketed - Pelleted

feed

Doe Nutrition..Define the stage of production and feed

accordingly• Dry• Breeding• Early Gestation• Late gestation• Lactation

Dry Period.. Period between weaning and breeding Lowest nutrient requirements

Good quality pasture should meet most requirement needs

Regain weight lost during lactationNeed 2% of body weightNeed minerals free choice - salt, Ca, P

No pasture? Grass Hay and .5-1.5# 16% CP pelleted (preferred) ration

Breeding Period..• Increase feed intake 2 - 3 weeks prior

to breeding – Known as “Flushing”• Increase ovulation rate 5 - 10%

• Flushing• 1#/Hd/Day of Corn• Monitor body condition score to avoid

under or over conditioned goats• Too fat or too thin• Best at BCS 2 - Greater response

Early Gestation..• First 100 days (gestation 150 days)

• Similar to dry feeding

• Very little fetal growth

• Take advantage of forage

• Monitor body condition score

Late Gestation..• Last 50 days (gestation time 150 days)• Most critical time – 70% of fetal

growth• Poor nutrition costs production

• Low birth weights, mothering ability, low milk production, ketosis

• Utilize pasture and supplement feeding• Need 4 - 4.5% of body weight• 2# - 4# good quality hay + 2# corn

Lactation..• Doe nutrition is the key to early kid

growth

• Lactation peaks at 2 - 4 weeks

• Utilize pasture

• Feed at 4 - 5% body weight• 3# - 4# good hay + 3# - 4# grain

Buck Nutrition• Utilize pasture when available

• Monitor body condition 3-4 weeks prior to breeding• 4# of hay + 2# of grain

• Monitor body condition during breeding

What to Feed..• 14 - 16% CP ration• 50 - 60% TDN• .75 - 1% ammonium chloride• Coccidiastat• Salt and mineral• Ca:P @ 2:1 ratio

Kid Nutrition..• Start kids on creep as soon as possible

• Feed a 16% CP pelleted ration

• Contains a coccidiastat

• Maintains a 2:1 Ca to P ratio

Keep fresh water available in smaller containers that kids can reach at all

times!

Reproduction..Economic Success!

• Estrous cycle is 18 - 21 days• Short day breeders (Oct. - Dec.)• Flushing

• ½ - 1# per head per day of corn• Deworm prior• Turn on to new pasture

• Monitor BCS (1 - 5)• BCS of 2 for best results

Reproduction..• The Buck effect

• Synchronizing

• Controlled breeding season• Efficient management of facilities

• Puberty• 6-10 months

• Breed doe kids – weight (80#)• Separate buck kids

Reproduction..• Accelerated Kidding

• 3 crops in 2 years

• High input

• BSE on Bucks• Semen, libido, testicles, health

• Trim feet

• Good body condition

Health..• Diseases and Problems

• Ketosis

• Overeating

• Parasites (worms)

• Coccidia

• Foot rot or scald

• Pinkeye

• General sickness

Health..Last Trimester

• Ketosis• Feeding management

• Vaccinate for Clostridial organisms, tetanus (CD/T) 2-4 weeks prior • Gives immunity to the kids

• Vitamin E and Selenium (if needed)

• Deworm – periparturient rise (check dewormer for abortion possibility)

Health..Deworming

Establish a program Check fecal samples Use FAMACHA

Deworm only when neededRotate wormers yearly or when there

is no response“Families” or classes of products

Give orally

Health..Deworming

Hold feed - leave in pen (12-48 hrs) Rotate to clean pastures Do not under dose

Metabolism is 3.5 times that of larger species

Rule of thumb – Use at 2.5 X cattle rate Calculate rate based on the heaviest doe

Select animals with resistance

HealthKidding Time

• Kid in clean areas• Dip – Snip – Strip

• Iodine navel• Trim navel• Inspect udder

• Give 1ml BoSe• See that kid gets colostrum

Health..Kids 1 to 4 weeks of age

• Disbud (7 - 10 days)

• Castrate (club goats after 8 weeks)

• Vaccinate with CD/T (14 – 28 days)

• Watch for scours• E-coli

• Coccidia

Health..Kids at Weaning

• Give booster vaccinations• Deworm• Treat for Coccidia (corid or other

preventative)• Get on full feed as quickly as possible

(medicated if feasible)• Reduce feed and water to does• Trim does feet

Other Diseases of Concern

• Caseous Lymphadenitis (CL)• Internal and

lymph node abscesses

• Chronic, contagious

Other Diseases of Concern

Caprine Arthritic Encephalitis (CAE)•Arthritis, encephalitis•Colostrum is primary mode of

transmission

Marketing..Identify your market

• Club Goat or Meat Goat?• Time of year to market• Type and size of animal

• Weights and sex• Ethnic demand• Commercial market

• 50 - 60# carcass = 100# goat

Goat and Goat Meat Marketing

● Marketing of goats and goat meat is not well characterized

● Purchasers of goat meat are generally ethnic consumers

● Different ethnic groups prefer different types of goat meat (animal age, cut, preparation)

Marketing Options

Live Meat- direct to consumer - licensed plant- market channel - inspected facility,

* trader animal, & product* auction* market coop* local slaughter plant

Marketing channels and meat inspection provide utility or they would not exist

Goat Market Channels

Regional Auctions

LocalAuctions

IndividualConsumers

Local Producers

Traders

Processors

WholesalersRetailers Restaurants

General Consumers

MarketingCooperatives

Marketing Strategies● Use an existing marketing channel● Integrate market channels into your

enterprise– retained ownership through processing– special markets (direct sales)

● Partner with other segments of the marketing channel

A specific marketing channel provides utility or it would not exist !!

Facilities..• Corrals should be 5-6 feet tall

• Net wire or 4 X 4 welded wire

• Chutes• 12” wide, smooth sides, slightly

curved• Well lighted

• Movement uphill

Fencing..• Net Wire

• 12” vs 6” wire; 48” tall

• Barbed wire on top and bottom

• Electric Fencing• High maintenance

• Good for temporary

or rotation systems

• Combination of net and electric

• Goat proof?

Facilities..• Sheds

• 5 sq. ft. per animal

• Two sides minimum with one side movable

• Kidding area• Jugs or hutches

Predators..• Dogs, coyotes, feral hogs• Fencing is your best deterrent• Guard animals

• Dogs, llamas, donkeys

• Night penning• Kidding in protected areas• Traps, snares, hunting

Estimated Annual Expenses for a Meat-Type

Goat Operation in Mississippi, 1996

*Does on pasture with supplement during breeding and kidding*Kids are creep-fed grain and sold at 6 to 7 months of age,

weighing an average of 90 pounds

Production Parameters:

• Acres per doe 0.25

• # of does40.00

• # of bucks 1.00

• # feed/day(b/d) 2.00

• Days fed (b/d)74.00

• Av. # fed (kids) 2.50

• Days fed (kids) 150

• # hay/day (b/d) 3.00

• Days fed (b/d) 150

• # hay/day (kids) 1.00

• Days fed (kids) 150

• Kids sold/doe 1.50

• Investment/doe $150

• Investment/buck $500

Item UnitPrice

(Dollars) QuantityAmount(Dollars) Per doe

Yourfarm

Direct Expenses

Feed

Does and bucks Cwt $ 9.00 60.68 $ 546.12 $ 13.65 _________

Kids Cwt 12.00 225.00 2,700.00 67.50 _________

Hay

Does and bucks Bale 2.00 369.00 738.00 18.45 _________

Kids Bale 2.00 180.00 360.00 9.00 _________

Pasture maintenance Acre 10.00 10.00 100.00 2.50 __________

Salt and minerals Doe 0.65 40.00 26.00 0.65 __________

Vet/health management Doe 2.50 40.00 100.00 2.50 __________

Utilities Month 5.00 12.00 60.00 1.50 __________

Gas, fuel, oil Month 10.00 12.00 120.00 3.00 __________

Repairs Dollar 0.00 0.00 0.00 0.00 __________

Labor Hour 0.00 0.00 0.00 0.00 __________

Misc. Supplies Doe 2.00 40.00 80.00 2.00 __________

Marketing Kid 2.00 60.00 120.00 3.00 __________

Insurance Dollar 0.00 0.00 0.00 0.00 __________

Dues Year 35.00 1.00 35.00 0.88 __________

Interest on operating capital

Dollar 0.09 1,869.42 168.25 4.21 __________

Total direct expenses       $5,153.37 $128.83 __________

Total fixed expenses Dollar $6,000.00 0.09 $540.00 $13.50 __________

Total specified expenses       $5,693.37 $142.33 __________

Break-even point in dollars/cwt sold (direct expenses only)

$95.00    

Notes: 1.This budget is for planning purposes--use only as a guide. Use column on the right to adjust these figures to fit your operation. 2.The market for goats in Mississippi is not well-defined. Income figures depend on location and individual access to market outlets. 3.Expense items are based on the production parameters specified.

Meat Goat vs. Club Goat? What’s the difference?

Meat goat - sold by the poundMarket dictates price per #

Club goat - sold by the headMarket dictates price per headSold by the # at end of project

Understanding Differences..• Club Goat

• Structural correctness

• Heavy muscled

• Volume and capacity

• Style and balance

• Predictable growth

• Meat Goat• Heavy muscled

• Rapid growth and performance

• Easily maintained

Ideal Meat Goat?

Influences on Lean Meat Yield

● Conformation- relative shape of body comparing size, mass, and shape of muscles compared with size, mass, and shape of body

● Relative proportion of muscle to fat/bone

● Relative body size (weight or circumference of heart girth, barrel, or limbs)

Selection Classes 199 highest conformation Selection 1 150 middle conformation 100 lowest conformation

299 highest conformation Selection 2 250 middle conformation 200 lowest conformation

399 highest conformation Selection 3 350 middle conformation 300 lowest conformation

Selection 1Superior meat-type conformationThickly muscled as indicated by

●Pronounced (bulging) outside leg●Full (rounded) back strip (rib

and loin, L. dorsi)●Moderately thick outside

shoulder

Selection 2Average meat-type conformation

Moderately muscled as indicated by

●Slightly thick and slightly pronounced outside leg

●Slightly full (flat or slightly shallow) back strip (rib and loin, L. dorsi)

● slightly thick to slightly thin outside shoulder

Selection 3Inferior meat-type conformation

Moderately muscled as indicated by

●Narrow legs, back, shoulders in relation to body length

●Very angular and shrunken appearance

●Deficient muscling in leg, back strip (rib and loin, L. dorsi), shoulder

Selection 150

Selection 250

Selection 370

Comparisons

Goat Carcass Selection Classification

150 250 350

Side carcass views

150 250 350

Other Carcass Evaluation Criteria

● Flank lean color – consumers desire light pink meat color

● Kidney, heart, and pelvic fat- fat is left in carcass to prevent drying, but is waste

● Subcutaneous fat cover score – – external fat deposited behind shoulder

and over ribs, not over back or legs– depth is not uniformly distributed for

measurement

Lean Flank Color

Kidney, Heart and Pelvic Fat, %

Subcutaneous Fat Over Score

Goat Carcass Fabrication and Cuts● Foodservice and many retail companies

want standardization of primal and retail cuts, usually portion controlled

● Institutional Meat Purchase Specifications (IMPS) provide for portion control and uniform cutting/fabrication

● IMPS for fresh goat (IMPS series 11) were developed for goat meat based upon carcass sizes, resulting in 5 different cutting styles

Fresh Goat IMPS Purchaser Specified Options

● Style (platter, roasting, barbeque, food service, hotel)

● Cut identification (primal cut or location on carcass)

● Boneless or bone-in, tail length, special cutting instructions

● Added ingredients such as enhancement solutions (marinades; salt/water/phosphates)

● Conformation selection (1, 2, 3)

● Class (buck, doe, wether)

● Maturity (kid, yearling, goat)

Fresh Goat IMPS Purchaser Specified Options

● Breed type, forage type, organic certification

● Slaughter (Halal, Kosher, other)

● Refrigeration (fresh/refrigerated or frozen)

● Weight or thickness of portion cut● Fat trim level on cut● Netting/tying ● Packaging and packing requirements● Quality assurance requirements

Fabrication Guide to IMPS Cuts

IMPS Style

Carcass Weight Range

Platter 15 lb. or less

20-40 lb.

40 lb. or more

30-40 lb.

15-30 lb.Roasting

Barbeque

Food Service

Hotel

Recommended Skeletal Cuts

Recommended Muscular Cuts

Meat Goat Class

Meat Goats 1 2 3 & 4

Meat Goats 4 3 2 & 1

Meat Goats 1 2 3 & 4

Meat Goat Loin Eye 2

Meat Goat Loin Eye 3

Meat Goat Loin Eye 1

Meat Goat Loin Eye 4

Ideal Club Goat?

The Club Goat Project

The Club Goat Project Fastest growing project in the Junior

Livestock ProgramNumber increased over 500% since first

showing at Dixie National Junior Roundup

Least expensive project in the programAverage price @ $100 - $300Feed and maintenance @ $100 - $150

Club Goat Projects..• 16 – 18% CP fed free choice

• Feeders - goat proof• Creep feed to 80# - then hand feed

• 2:1 Ca:P, salt and mineral• 1% ammonium chloride• Coccidiastat

• Hay-small amounts• Clean fresh water daily

The End!