Making a Meat Goat

Wednesday, April 7, 2010

Linda Sparks at Goat Hill Kikos is all about making a better meat goat. In addition to a herd of commercial does, Linda is focusing on producing the best Kiko she can by culling those who don’t meet her strict criteria.

Parasite resistance, mothering skills and good udders are the catch words at Goat Hill. Failure in any of those areas and a goat will find itself on the dinner table. Regular parasite checks keep Linda abreast of worm loads of her herd. It’s time consuming but ultimately worth the effort.

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One Response to “Making a Meat Goat”

  1. [...] This post was mentioned on Twitter by Martha Ann . Martha Ann said: Making a Meat Goat: Linda Sparks at Goat Hill Kikos is all about making a better meat goat. In addition to a herd … http://bit.ly/c7gr2U [...]

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All Things Goat was created by Naimhe Jeanne (Nee-Vah Jeen,) of Illinois, and Martha Ann, of Vermont, who believe in the humane treatment of goats whether they are pets or raised for milk, meat or fiber. Through news, profiles, recipes and editorials, All Things Goat illustrates how our caprine friends improve the quality of life for many worldwide. Our All Things Goat intern is Lela Perez, of Killeen, Texas.

2009 Alpine National Champion

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Happy1 Happy Goat Caramels are sweet, savory and made from the milk of California goats grazed on pesticide-free grass.

2009 Saanen Jr. Champion Doe