Goat-A-Rama (OT)

Nothing new to me. Dad raised meat goats (Boars) since I was a kid. Good eatin' - kind of like sweet venison. Lower fat than beef, and the milk is already homogenized right out of the nanny. They prefer bitter over sweet (weeds over grass) which of course influences the taste of the milk. They do not eat cans! You can call it goat, chevron, cabrito, whatever - I've had barbequed goat, goat burgers, goat roasts, goat tacos, goat sausage..... Another word for goat is yum!

There is not a creature that walks, swims or slithers about which an Ohio hunter will not say, "BUT they're good eatin if you fix em right."

50 years ago, an old guy a half mile from me had a pigmy nanny trained to hop up through the kitchen window, and he would milk her right into the milk pitcher.

Best thing about pigmy goats, for a beginning livestock grower, is that they are "modular." You can slaughter one and use up the meat in a few days. When you slaughter a hog or steer, you'd better know something about trim-butchering and meat preserving RIGHT NOW.

I agree they're really good food, better than mutton and about on a par with lamb, for my money. Less work than pen rabbits, if you've got a little space. And then, we didn't even mention the wool.

Speaking of goats, NEVER EVER EVER EVER FOLLOW A LINK WITH GOATSE IN IT, OR ONE THAT MENTIONS GOATSE.

If you value your sanity, or your lunch at the very least, you will head my advise.

p.d.

VWandSTUDEBAKER wrote: