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The Boer or Boerbok is a South African breed of meat goat. [2] It was selectively bred in the Eastern Cape from about 1920 for meat qualities and for the ability to survive by grazing on the thorn veldt of that region. [4]: 363 It has been exported to many countries, and has been used to improve the meat qualities of other breeds. [5]: 10 [3]
[3] [5] Goats from La Mancha, Spain, which are now known as Spanish Murciana, were first exhibited at the World's Fair in Paris [3] in 1904, labeled simply, "La Mancha, Cordoba, Spain." [5] According to Goats for Dummies, Lamanchas were originally developed from Spanish Murciana ancestors imported to the U.S. from Mexico as dairy and meat goats ...
Goat breeds (especially dairy goats) are some of the oldest defined animal breeds for which breed standards and production records have been kept. Selective breeding of goats generally focuses on improving production of fiber , meat, dairy products or goatskin .
This is the last known residence for Cedar the goat, a doomed 7-month-old Boer goat who within three weeks would be slaughtered at the behest of fair officials and over the protests of the goat ...
Although goats will begin eating solid food around one month go age, they will still need milk until they are around two months old. This baby has a long road ahead of him.
Large-framed goats, with a greater skeletal size, reach mature weight at a later age (36 to 42 months) than small-framed goats (18 to 24 months) if both are fed to their full potential. Large-framed goats need more calories than small-framed goats for maintenance of daily functions. [41]
The sexual maturation rate among Alpine goats is at four to five months after birth for buck kids, and five to six months after birth for doe kids. However, doe kids should not be bred until they are at least 75-80 lbs. A doe’s gestation lasts for 145 – 155 days, with 150 being the average.
Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. [16]