With the last goat meat question, I thought of something I've wanted to know for a while. I've never had a goat butchered over 3 months of age. Never tasted it older than that. Does anyone know the ranges of the age to eat the meat typically? I was thinking of holding onto a buck this year and soon castrating him to keep the meat from getting that "odorous" flavor. I would like more "bang for my buck"....lol...because the killing/butchering fee is the same no matter how large or small the animal. What do you suggest is reasonable? (I'm speaking for a goat now off milk and on grain/hay/pasture.) Thanks!