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You too can raise meat goats. Small and artisanal farmers looking for a profitable specialty will find that compact, friendly and efficient meat goats don't require large amounts of browsing land, and they can thrive on plants that other livestock find inedible, such as nettles and thistles.
Demand for chevon has increased in the last years, and imports from overseas have doubled in the past decade. The market is expected to grow by 10 to 15 percent annually in the future. Goat meat is the fastest-growing meat business in North America. Chevon is a low-calorie, low-fat meat.
In this book, author Maggie Sayer will guide you through the basics of breed selection, buying, housing, feeding and breeding goats for meat.
Storey's Guide to Raising Meat Goats is a great resource for experienced and beginner farmers.
About the Author:
Maggie Sayer has written numerous articles on animal raising and husbandry and is actively involved in canine and equine rescue. Her Boer goats share the farm with dozens of rescued animals. Sayer and her husband live in Mammoth Springs, in the Ozark region of Arkansas, where goat production has taken sustainable agriculture by storm.
STOREY'S GUIDE TO RAISING PIGS by
SOAPMAKING THE NATURAL WAY by
THE SHEER ECSTASY OF BEING A LUNATIC FARMER by
SHELTERS, SHACKS AND SHANTIES AND HOW TO BUILD THEM, 2ND ED. by
THE COMPLETE ROOT CELLAR BOOK by
S. Maxwell and J. MacKenzie
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