Agriculture Reference
In-Depth Information
eliminate condensation, minimize odor, and provide a comfortable environment for the milk-
er. Lighting must be adequate, and medications must be kept in a storage cabinet. Milking
stands cannot be made of wood.
A separate milk room is required for cooling and storing goat milk to minimize the risk of con-
tamination from the milking barn. The structure must be in good repair and easy to clean.
The floor should slope evenly to a drain, and wash-sinks, hot water, and on-site toilets are
required. Milking lines and other equipment should be of stainless steel or other smooth,
nonabsorbent material. Milk storage tanks must have an efficient cooling system. Fresh,
warm milk coming out of pipelines or milking buckets must be cooled to 45 degrees F within
two hours. The water supply must comply with the Clean Water Act requirements, as en-
forced by the EPA, and a dairy waste management system must be in place. Grade A dair-
ies are inspected at least twice a year, and milk samples are collected periodically. (Grade A
Dairy Goat Farm Requirements, a publication by Langston University is available at
Goats for Meat
According to the USDA, kids often are slaughtered at 3 to 5 months old and when they weigh
between 25 and 50 pounds. Kids do not store much body fat until they are about a year old.
Many goats are older than a year and heavier when marketed, but most, except aged cull
goats, are slaughtered when less than a year old. The meat of older goats is darker and less
tender, but juicier and more flavorful than kid. The meat from male goats is a lighter color and
lower in fat. The meat from female goats is more desirable for steaks and chops because it is
tenderer.
There is an increasing demand for chevon, cabrito, or goat's meat in the U.S. Goat's meat has
been a favorite meat in many cultures for thousands of years. Today, it is gaining favor in this
country. Currently, much of the goat meat sold in the U.S. is imported from Australia and
New Zealand, which means there is room for American breeders to breed more goats for
meat.
Raising goats for personal consumption is often rewarding. Goat meat is low in fat and excel-
lent meat for health-conscious individuals. You can learn to harvest goats yourself or find an
outside butcher. For personal consumption, meat does not need to be processed by a profes-
sional butcher.
How to slaughter and clean
