Goat Facts


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Farming on a Micro-level:

Organic or not- We are not organic, but we use natural products when we possibly can. We feed our goats vegetables twice a day from home-grown garden produce. (Pumpkins, squash, zucchini, cabbage, sunflowers, kale, amaranthus, mangel-wurzel beets, and more). The goats always get hay and clean water. We give the goat’s warm-water twice a day in cold weather.

Goat Meat- Here is a table showing the comparisons of goat meat to four other common meat animals: 

Comparison of Goat Meat to Other Meats







(3 oz. roasted)
























12 0




A cabrito (Spanish name for young goat) is usually selected, slaughtered and prepared the same day. Retail markets usually sell chevon (a goat from 48 to 60 pounds and 6 to 9 months of age). These are sold as entire carcasses, quarters or smaller cuts as customers specify. Since there is no standardized procedure for cutting a goat carcass, many butchers follow the traditional procedure for cutting up lamb carcasses.

Fresh meat should be removed from the market wrapping paper and re-wrapped, unless the meat is to be used the same day it is purchased. Fresh meat should be frozen if it is to be kept for three days or more. Wrap in freezer paper, freeze and store at 0 degrees or lower. Fresh goat meat should be placed in the coldest part of a refrigerator or in the meat compartment. The frozen food storage of ice cube section of most household refrigerators is not designed for rapid freezing and will not substitute for a home freezer when the meat is to be frozen and stored for longer than one week. Goat meat that has been properly wrapped and promptly frozen at 0 degrees or lower can be kept for 6 to 9 months. Cooked goat meat should also be chilled rapidly, covered and stored in the coldest part of the refrigerator

Goat Meat Cookery
Cabrito will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore, two basic rules are:

  1. cook it slowly (low temperature)
  2. cook it with moisture

Tenderness of a meat cut determines the method or methods of cooking. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderized by cooking with moist heat such as braising and stewing Tender cuts of goat meat are the legs, ribs, portions of the shoulder cut, the loin roast and the breast. Less tender cuts of goat are stew meat, riblets and shanks. In general, it is advisable to cook the meat slowly, because cooking any meat at low temperatures results in more tender and flavorful product with more juice.

Breeding- We have taken our does to other farms for breeding, however in the spring of 05 Dean bought a Red full-blood Boer Buck from Tennessee. We are looking at improving show qualities, muscling as well as consistent weight gains for all kids born.

Health care- We trim hooves regularly, worm on a schedule, and use antibiotics only when necessary. We use preventative medicine, vitamins, and herbal remedies. Daily visual checks are important. We continually learn from other meat-goat farmers as well as doing research on our own, on Boer goats through local libraries, books, and the Internet on an ongoing basis.

Future of goat-farming- If we continue to expand, the market we plan to enter is selling full-bloods to prospective breeders of meat goats. We expect to sell our excess as strictly meat goats for consumption to local markets. The market for 4-H projects needs to be developed in Maine, which is already popular in other states. This is where show-wethers, carting-goats, and packing-goats are routine 4-H club possibilities. Naturally grazed goats are considered “value added” and are prized at top-end restaurants in New York. Maine may follow this trend in the future as agricultural land becomes more valuable. Goats are in harmony with nature, because goats are browsers, and they do not strip the land. Maine has hilly brush land, which is ideally suited for raising goats.


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