Meat goats - yearling wethers vs weanlings

[TroutRiver]

Do you guys find that there is a big difference in meat quality between a yearling wether and a buckling (or wether) that is only a few months old? Obviously, younger means more tender meat. But it also means less meat. I'm wondering if it would be worth it to keep wethers around for one winter, and butcher them at the end of their second summer. Any thoughts?

[Lada]

No experience, but I plan to butcher in the fall, when they're about 8 months old. I figure they are not eating a lot more than just browse right now, plus a little milk, and a little grain. I plan to move them into their own pen for a month or so before butchering to "fatten them up" some, but I want them gone before the snow flies so I don't have the expense of wintering them.

[Alice In TX/MO]

I think it's a personal decision, based on your ability to feed them economically and your meat preference. My Hispanic customers prefer the younger tender chevon/cabrito.

[Kshobbit]

I use a lot of goatburger. I like to have an older doe or a yearling wether for the burger. The younger wethers are good for a lot of roasts and BBQ but they just do not have enough meat to bother with grinding it into burger.
As Alice said it is a personal preference.