Meat Goat

Big Dave · #1 08/02/12, 09:41 PM

I know nothing about goats. My young 25 year old friend would like to raise a meat goat for the fall butchering. He would like to tann the hide also. My young friend has terminal cancer and I sure would like to help him achive this goal. I will check back to see if any one can help. How much do they cost, How do you cook them, do they skin out like a deer? Do you roast them in a pit? On a roaster? Yep I know nothing. Thanks for any reply.

LFRJ · #2 08/03/12, 12:47 AM

HI Big Dave. I noticed your post never received an answer. I'm a new goat owner, so can only offer a novice reply, but here would be my suggestions.
You &/or your bud will need to first figure out your plans for a set up, and then decide what goat will be best for you. There are a few different types of meat goats. Different goats for different goals, and the breed needs to match the environment some.

I personally think tanning the hide would be an interesting experiment. I've tanned rabbit before, and it worked - but the pelts are small and my expectations were low. It can be done though. You might want to talk to a taxidermist and do some googling. There's lots of stuff out there. Tandy leather carries supplies - and probably has a website, maybe some books. Does your friend want to butcher and skin themself? If they are relying on someone else to butcher, you'll may want to make clear to them that you wish to tan the hide so they are careful for this.

Cost varies. Hopefully someone on this board in your area can give you some tips and suggestions. Proper feed may be important too (depending again, on your set up). Did I mention? Goats don't thrive alone. They need to be a part of a herd - so don't set your heart on one. Plan on two or better, three, at minimum.

Cooking is another matter. Again, lots of stuff on the internet, and a lot depend on your cut. Ground? Leg? Ribs? We've had most. I like ground goat and have a great herb & pepper recipe mixture I add to our ground goat when I can get it. PM me and I'd be happy to share. I like the cubed meat also - particularly in a curry. If I were you, for fun and excitement, I'd go to lots of restaurants from now till fall, and try out different methods of goat. Indian restaurants often offer goat, sometimes you'll find it in exotic meat markets and can make your own - or experiment. Makes great meat for a spicy curry!

Cabrito is a Latino/Mexican favorite. I believe it refers specifically to bbq'd goat. i imagine they have their own version of sauce or rub for the meat.

I hope some meat goat owners carry forth with this thread. I'd actually be interested in you project -from kid-to-kitchen. Let us know! Could be a great project.

andabigmac · #3 08/03/12, 07:32 AM

Does your friend want to grow it from kid to table or does he just want a goat to butcher and tan? You may be able to pick up a cheap full grown goat (or close) because of the drought. LFRJ is right, they need to have a friend. That's why I thought maybe a full grown goat would suit your needs. I know here you could pick up a dent sized goat for between 50 & 100 dollars. You could get a kid for 30-50. I'm not near you and have no idea what prices are though. Check Craigslist.
As for butchering and tanning they dress out like a deer. There is a sticky by Ozark Jewels on the top of this forum for butchering. There is a sticky in the Survival and Emergency Preparedness Forum on tanning hides. My son is using this method on some rabbit skins.
As for cooking, is he wanting to cut it up like a butcher would or eat it whole? If he's eating it whole I suggest smoking it. Throw it on the smoker over low heat with salt, pepper, and garlic for seasoning overnight. Oh my gosh will it be good. If he wants to eat it cut up we substitute it for lamb or beef in any recipe. So good.

Big Dave · #4 08/03/12, 08:09 AM

Thanks folks . I guess I am going to the sale to look at what is out there. Have a couple of friends who have had sheep and I do have a couple of llamas so the goat would not be too lonely. I will come back and post on the progress. Maybe it would help someone else in the future.

possom · #5 08/03/12, 08:13 AM

Dave. The best place to buy goats around here is the poor boy livestock auction in wister Oklahoma. I have bought several over there with good results. If u want some more info about it send me a pm and I will do my best to answer all your questions

Alice In TX/MO · #6 08/03/12, 08:38 AM

It's awfully close to fall. It's to late (and the wrong time of year) to get a small kid for this project. Get a four or five month old kid that is weaned.

Slow roasting with lots of seasoning is best.

praieri winds · #7 08/03/12, 08:39 AM

I don't like goat or deer meat because they are so dry I cook them in a stew or chili or like a pot roast the moist method with lots of liquid is the only way I like it

loli · #8 08/04/12, 01:14 PM

I like to use ground goat for my chili

where I want to · #9 08/04/12, 01:34 PM

Goat meat loaf has become a recent favorite. Just make meat loaf like mom used to make but with rosemary and garlic added. Yummy.
If you put meat goat into a search, you'll come up with a lot of breed sites that have all kinds of recipes on them.

possom · #10 08/04/12, 02:09 PM

I prefer goat burger over hamburger. It is not nearly as greasy and cooks up better. We have 4 goats that are taking the long ride to the slaughter house shortly after the kids show them in the local fair.

LFRJ · #11 08/04/12, 02:38 PM

Quote:

Originally Posted by where I want to

Goat meat loaf has become a recent favorite. Just make meat loaf like mom used to make but with rosemary and garlic added. Yummy.
If you put meat goat into a search, you'll come up with a lot of breed sites that have all kinds of recipes on them.

I haven't tried meatloaf, but your post made me drool. I must be hungry.

Goat meat is referred to as "Chevon" (Cow = beef; pig = pork, goat = chevon). When recipe searching, use google or reference that term also.

ani's ark · #12 08/04/12, 07:59 PM

Quote:

Originally Posted by praieri winds

I don't like goat or deer meat because they are so dry I cook them in a stew or chili or like a pot roast the moist method with lots of liquid is the only way I like it

When we cooked our first homekill goat fast, treating it like fatty lamb, it was tough and dry too, we were quite disappointed. But we foudn slow roasted leg or shoulder is very succulent. Wipe the cut with olive oil. Smash a handful of unpeeled garlic cloves into a roasting pan, and put the leg on top of them. Some sticks of rosemary and more garlic cloves on top, sprinkle of salt. Cover with foil and roast for 4+ hrs at low heat and it comes out falling off the bone. My favourite - I have one sitting on the bench now while the oven heats!! I'll serve it with herb couscous and roast veges to soak up the juices. The next kid we butcher we'll do some ground goat - I'd like to try a cured goat sausage if anyone has any recipes for that?

FrogTacos · #13 08/05/12, 12:50 PM

Hey Big Dave - I live just south of Hot Springs and am a meat goat breeder, know tons of others in the state - can probably help you find what you are after. Gimme a holler here or email me at frogtacos@live.com