1. MEAT GOAT 101 Market Goat Production
Kipp Brown - Area Agent
4-H Livestock/Meat Goats
Mississippi State University Extension Service

2. MEAT GOATS 101 What is a Meat Goat?
Any breed or cross breed of goat that is used in the production of goat meat!

3. THE RULES!! Identify and Secure a Market Do Not Borrow Money to Start a Goat Enterprise Cover Your Backside

4. Identify and secure a market! Who? Where? What? When?

5. Don’t borrow money to start a goat enterprise!

6. Always Cover Your Backside
Always Cover Your Backside! Have a backup plan Know your limits Refer back to rules 1 and 2

7. large and small producers commercial and hobby
The U.S. Goat Industry
Show Wethers
Showing seedstock
Land management
MEAT PRODUCTION
large and small producers commercial and hobby
Dairy
Fiber
Pets
Know where you fit.

8. So…What does a meat goat look like?

9. Types of Meat Goats Boer is most widely known and popular
Kiko is gaining in popularity

10. Types of Meat Goats
This is a 100% full blood Boer yearling doe

11. Types of Meat Goats
This older doe is 75% Boer and 25% Spanish breeding

12. Types of Meat Goats
This young doe is 75% Boer and 25% Pygmy

13. Types of Meat Goats
This young doe is 75% Boer and 25% Nubian

14. Types of Meat Goats
This older doe is 50% Boer and 50% Nubian

15. Types of Meat Goats
This old doe is a typical “meat type” Spanish goat

16. Full Blood Boer Buck

17. Full Blood Buck X Commercial Doe =

18. Market Meat Goats!

19. What factors are important to insure a successful enterprise?
MEAT GOATS 101
What factors are important to insure a successful enterprise?
Nutrition
Reproduction
Health
Marketing
Facilities

20. Is the Highest Cost Associated with Production!
Nutrition..
Is the Highest Cost Associated with Production!

21. Nutrition.. Doe Nutrition Buck Nutrition Kid Nutrition
Divide into feeding groups
Dry, Lactating, BCS,
Buck Nutrition
Ca:P ratio – Clean water
Kid Nutrition
Creep feed until marketed - Pelleted feed

22. Doe Nutrition.. Define the stage of production and feed accordingly
Dry
Breeding
Early Gestation
Late gestation
Lactation

23. Dry Period.. Period between weaning and breeding
Lowest nutrient requirements
Good quality pasture should meet most requirement needs
Regain weight lost during lactation
Need 2% of body weight
Need minerals free choice - salt, Ca, P
No pasture? Grass Hay and # 16% CP pelleted (preferred) ration

24. Breeding Period..
Increase feed intake weeks prior to breeding – Known as “Flushing”
Increase ovulation rate %
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

25. Early Gestation.. First 100 days (gestation 150 days)
Similar to dry feeding
Very little fetal growth
Take advantage of forage
Monitor body condition score

26. 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 % of body weight
2# - 4# good quality hay + 2# corn

27. Lactation.. Doe nutrition is the key to early kid growth
Lactation peaks at weeks
Utilize pasture
Feed at 4 - 5% body weight
3# - 4# good hay + 3# - 4# grain

28. 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

29. What to Feed.. 14 - 16% CP ration 50 - 60% TDN
% ammonium chloride
Coccidiastat
Salt and mineral
2:1 ratio

30. 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!

31. Reproduction.. Economic Success!
Estrous cycle is 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

32. Reproduction.. The Buck effect Controlled breeding season Puberty
Synchronizing
Controlled breeding season
Efficient management of facilities
Puberty
6-10 months
Breed doe kids – weight (80#)
Separate buck kids

33. Reproduction.. Accelerated Kidding BSE on Bucks 3 crops in 2 years
High input
BSE on Bucks
Semen, libido, testicles, health
Trim feet
Good body condition

34. Health.. Diseases and Problems Ketosis Overeating Parasites (worms)
Coccidia
Foot rot or scald
Pinkeye
General sickness

35. 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)

36. Health.. Deworming Establish a program Check fecal samples Use FAMACHA
Deworm only when needed
Rotate wormers yearly or when there is no response
“Families” or classes of products
Give orally

37. 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

38. Health Kidding Time Kid in clean areas Dip – Snip – Strip
Iodine navel
Trim navel
Inspect udder
Give 1ml BoSe
See that kid gets colostrum

39. Health.. Kids 1 to 4 weeks of age
Disbud ( days)
Castrate (club goats after 8 weeks)
Vaccinate with CD/T (14 – 28 days)
Watch for scours
E-coli
Coccidia

40. 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

41. Other Diseases of Concern
Caseous Lymphadenitis (CL)
Internal and lymph node abscesses
Chronic, contagious

42. Other Diseases of Concern
Caprine Arthritic Encephalitis (CAE)
Arthritis, encephalitis
Colostrum is primary mode of transmission

43. 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
# carcass = 100# goat

44. 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)

45. 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

46. Goat Market Channels Regional Auctions Local Auctions Individual
Consumers
Local Producers
Traders
Processors
Wholesalers
Retailers
Restaurants
General Consumers
Marketing
Cooperatives

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

48. Facilities.. Corrals should be 5-6 feet tall Chutes
Net wire or 4 X 4 welded wire
Chutes
12” wide, smooth sides, slightly curved
Well lighted
Movement uphill

49. Fencing.. Net Wire Electric Fencing Combination of net and electric
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?

50. Facilities.. Sheds 5 sq. ft. per animal
Two sides minimum with one side movable
Kidding area
Jugs or hutches

51. Predators.. Dogs, coyotes, feral hogs Fencing is your best deterrent
Guard animals
Dogs, llamas, donkeys
Night penning
Kidding in protected areas
Traps, snares, hunting

52. Estimated Annual Expenses for a Meat-Type Goat Operation in Mississippi, *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

53. Production Parameters:
Acres per doe 0.25
# of does
# 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

54. Direct Expenses Item Unit Price (Dollars) Quantity Amount (Dollars)
Per doe
Your farm
Direct Expenses
Feed
Does and bucks
Cwt
$ 9.00
60.68 $
$ 13.65
_________
Kids
12.00
225.00
2,700.00
67.50
Hay
Bale
2.00
369.00
738.00
18.45
180.00
360.00
9.00

55. Pasture maintenance
Acre
10.00
100.00
2.50
__________
Salt and minerals
Doe
0.65
40.00
26.00
Vet/health management
Utilities
Month
5.00
12.00
60.00
1.50
Gas, fuel, oil
120.00
3.00
Repairs
Dollar
0.00
Labor
Hour
Misc. Supplies
2.00
80.00

56. Break-even point in dollars/cwt sold (direct expenses only) $95.00
Marketing
Kid
2.00
60.00
120.00
3.00
__________
Insurance
Dollar
0.00
Dues
Year
35.00
1.00
0.88
Interest on operating capital
0.09
1,869.42
168.25
4.21
Total direct expenses
$5,153.37
$128.83
Total fixed expenses
$6,000.00
$540.00
$13.50
Total specified expenses
$5,693.37
$142.33
Break-even point in dollars/cwt sold (direct expenses only)
$95.00

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

58. Meat Goat vs. Club Goat? What’s the difference?
Meat goat - sold by the pound
Market dictates price per #
Club goat - sold by the head
Market dictates price per head
Sold by the # at end of project

59. 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

60. Ideal Meat Goat?

61. 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)

62. Selection Classes 199 highest conformation
Selection middle conformation
lowest conformation
299 highest conformation
Selection middle conformation
200 lowest conformation
399 highest conformation
Selection middle conformation
300 lowest conformation

63. Superior meat-type conformation Thickly muscled as indicated by
Selection 1
Superior meat-type conformation
Thickly muscled as indicated by
Pronounced (bulging) outside leg
Full (rounded) back strip (rib and loin, L. dorsi)
Moderately thick outside shoulder

64. Average meat-type conformation Moderately muscled as indicated by
Selection 2
Average 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

65. Inferior meat-type conformation Moderately muscled as indicated by
Selection 3
Inferior 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

66. Selection 150

67. Selection 250

68. Selection 370

69. C o m p a r i s n

70. Goat Carcass Selection Classification

71. Side carcass views

72. 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

73. Lean Flank Color

74. Kidney, Heart and Pelvic Fat, %

75. Subcutaneous Fat Over Score

76. 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

77. 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)

78. 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

79. 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

81. Meat Goat Class

82. Meat Goats & 4

83. Meat Goats & 1

84. Meat Goats & 4

85. Meat Goat Loin Eye 2

86. Meat Goat Loin Eye 3

87. Meat Goat Loin Eye 1

88. Meat Goat Loin Eye 4

89. Ideal Club Goat?

90. The Club Goat Project

91. The Club Goat Project
Fastest growing project in the Junior Livestock Program
Number increased over 500% since first showing at Dixie National Junior Roundup
Least expensive project in the program
Average $100 - $300
Feed and $100 - $150

92. Club Goat Projects.. 16 – 18% CP fed free choice Hay-small amounts
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

93. The End!