“Any goat will turn out to be a meat goat whether it’s used for dairy, cashmere, or meat per se. Cull animals usually find their way to the sale barn and they end up being butchered and used for meat.”
The Bohr goat was introduced to the U.S. from South Africa in 1994. Until then, the primary breeds in Texas were Angora goats for their mohair production and Spanish goats.
“The Bohr was selected for meat just like beef versus a dairy cow, it’s been selected for high carcass yields, cutability, and so on.”
“And that breed is what people use primarily for meat production. They’ve crossed everything they had with the Bohrs, and when you go to the sale barns in San Angelo or Junction, I’d say 90% of the animals that come through there have Bohr influence in them.”
And if you’re wondering what goat tastes like?
“Doesn’t taste like chicken.”
“Typically a goat in the past, it’s very sinewy, lean, will dry out , and gets hard if you don’t cook it slowly. The Bohr goat is allowing us to experiment a little bit more with the different presentations of the food. You can do a roast and keep the moistness in it, and it’s good. It has it’s own distinct flavor, I believe. It’s different than lamb. It’s different than beef.”
People aren’t the only ones that find goats tasty. Dr. Nuti uses dogs to protect his animals.
“It’s amazing. I believe they hear and smell before they see a predator. You can hear these guys barking before you hear the coyotes……before you hear the coyotes.”
Goat prices have increased a minimum of 6% every year for the last ten years.
“Ten years ago you would take a cull female that weighed 100 pounds to Navasota or Hockley or something like that, and maybe get $35. Now you’re getting $95 to $125 for that same cull animal.”
Texas produces more goats than any other state and next week we’ll look at how the demand for goats has grown.
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