When most people think of goats, they think of dairy goats supplying fresh milk, cheese, and soap. But a growing number of homesteaders are raising goats for a different reason: meat. Goat meat (called chevon or cabrito, depending on the age of the animal) is a staple in many cultures and is gaining popularity for its lean, flavorful qualities.
Whether you’re interested in self-sufficiency, supplying your local market, or simply feeding your family, raising meat goats can be a rewarding project when approached with thoughtful management. Here’s a comprehensive guide to taking a meat goat from pasture to freezer in a humane, efficient way.
Table of Contents
Choosing the Right Meat Goat Breed
Success starts with selecting the right breed. Unlike dairy goats, meat goats are bred for muscle mass, fast growth, and feed efficiency.
Boer goats are the most popular meat breed in the United States. Originating from South Africa, they are known for rapid weight gain and heavy muscling. They finish well on pasture and are often the first choice for homesteaders.
Kiko goats, developed in New Zealand, are highly prized for their hardiness and parasite resistance. Although they tend to be leaner than Boers, their lower maintenance needs can make them a more economical option.
Spanish goats are a landrace breed known for their resilience and ability to thrive on rough forage. They may not grow as quickly as Boers, but they require less input.
Savanna goats are gaining interest for their combination of Boer-like size and Kiko-like hardiness.
Crossbreeding is also common. A Boer/Kiko cross, for example, can combine the growth rate of Boers with the resilience of Kikos. Some homesteaders even raise crossbred dairy goats for meat, but these animals usually don’t reach the heavier market weights.
Setting Up Your Pasture and Housing
Meat goats are excellent foragers, making them ideal for pasture-based systems. However, they still require careful management.
Rotational grazing is key to healthy, fast-growing goats. Moving goats to fresh pasture regularly improves forage utilization, minimizes parasite loads, and supports better weight gain.
Good fencing is critical. Goats are notorious for testing barriers. Woven wire fencing topped with a strand of electric wire usually works well.
Housing for meat goats can be simple. They need shelter from wind and rain but are remarkably hardy otherwise. A three-sided shed with dry bedding is usually sufficient for most parts of the U.S.
Fresh, clean water must always be available. Dehydration, even mild, can slow growth rates and reduce feed efficiency. If you only have a few goats, using water buckets is a better option than having a trough because goats don’t like to drink from dirty water. Buckets can easily be dumped and refilled once or twice a day.
Nutrition for Optimum Growth and Finishing
Proper feeding is the foundation for raising healthy, well-finished meat goats.
Young kids need colostrum within their first few hours of life. For the first couple of months, they’ll get most of their calories from nursing, or if bottle-fed, a goat-specific milk replacer if you don’t have access to goat milk.
Introducing creep feeding (offering grain to nursing kids) around two to three weeks of age can dramatically improve growth rates. Even kids on excellent pasture may benefit from supplemental creep feed to help them transition smoothly after weaning.
Meat goats are not great milk producers, and you may be able to leave kids with the dams until processing. Castrate males by 2-3 months of age if left with females.
If you purchase weaned kids (typically at 10 to 12 weeks), they can be raised on good-quality pasture alone or supplemented with grain, depending on your goals.
- Pasture-Finished Goats: Ideal for homesteaders wanting “grass-fed” meat. This method is lower-cost and will produce leaner carcasses.
- Grain-Finished Goats: Introducing a grain ration in the final 60 to 90 days before processing can increase marbling (fat) and dressing percentage (meat yield).
Regardless of your approach, goats need access to a free-choice, species-specific loose mineral designed for goats. Deficiencies in copper, selenium, and other trace minerals can impair growth and immune function.
Health Management for Meat Goats
Healthy goats grow faster and convert feed more efficiently. A basic health management plan includes:
- Vaccinations: CD&T vaccine protects against clostridial diseases and tetanus. Most goats receive a first shot, a booster, and annual boosters thereafter.
- Parasite Control: Parasites are a major threat to goat growth rates. Strategic deworming based on the 5-Point Check, which includes FAMACHA scoring is essential. Rotational grazing and mixed-species grazing (with cattle, for example) can further reduce parasite pressure.
- Withdrawal Times: If goats are treated with dewormers, antibiotics, or other medications, it’s important to observe meat withdrawal times to ensure there are no residues in the meat at slaughter. Always check the drug label instructions or consult your veterinarian for prescription drugs.
Determining the Right Time for Slaughter
Timing is crucial when raising goats for meat. Most goats are processed between 6 to 9 months of age, depending on the desired market weight.
Market weights vary by customer preference and intended use. Many ethnic markets prefer a live weight of 60 to 80 pounds. Others, especially for religious festivals like Eid al-Adha, may prefer larger goats.
Body Condition Scoring (BCS) is a valuable tool for deciding when a goat is ready. Ideally, a finished goat will have:
- Smooth muscle coverage over the ribs and backbone.
- A firm, rounded feel over the loin area.
- Minimal, but present, external fat deposits.
Visual assessment combined with weighing goats regularly helps avoid processing animals that are under- or over-finished.
Seasonal factors matter, too. Some homesteaders prefer to time slaughter before winter to avoid the cost of feeding goats through the cold months.
Processing Options: USDA vs. On-Farm
You have two basic options for processing meat goats:
USDA-Inspected Processor
If you plan to sell meat by the cut to the public, you’ll need a USDA-inspected facility. These processors follow strict guidelines to ensure meat safety.
Finding a good processor can be challenging. Book your slaughter date well in advance, sometimes months before the goats are ready. Visit potential facilities, ask about cut options, and check reviews from other farmers.
On-Farm Slaughter
If you only plan to consume the meat yourself (or share it among a few families), on-farm slaughter may be an option.
Regulations vary by state, so it’s essential to check local laws. Most states allow on-farm slaughter for personal use but restrict or prohibit selling meat processed this way.
Regardless of location, humane handling is critical. Proper stunning, bleeding, and sanitary processing are essential to ensure meat quality and animal welfare.
Preparing for Processing Day
Preparing goats for slaughter requires a few key steps:
- Handling and Transport: Minimize stress by calmly loading goats and limiting handling on processing day. Because goats are herd animals and get stressed when alone, you should always take at least two to the processor together.
- Pre-Slaughter Fasting: Withhold feed (but not water) for 12 hours before slaughter to improve meat quality and reduce contamination risk.
- Recordkeeping: Keep detailed notes on each animal’s health treatments, weights, and withdrawal times.
By planning ahead, you ensure a smooth, humane end to your goats’ journey and a high-quality product in your freezer.
From Pasture to Freezer – A Rewarding Journey
Raising goats for meat offers a satisfying path to feeding your family wholesome food or supplying a growing market for goat meat. With careful attention to breed selection, pasture management, nutrition, health care, and humane processing, you can confidently shepherd your goats from pasture to freezer.
The process might seem daunting at first, but it becomes easier with each season. Start small, learn from each experience, and enjoy the reward of producing sustainable, ethical meat right from your own homestead.
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