Onion Creek Ranch, Lohn, Texas
Suzanne W. Gasparotto, Onion Creek Ranch, Lohn, TX
Lohn, Texas
Onion Creek Ranch "Chevon, cabrito, goat... No matter what you call it, it is the HEALTHY red meat™
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If you are a small producer -- and most of us raising meat goats are small producers -- you should be able to sell from your farm directly to consumers. You will likely make more money this way rather than taking your goats to commercial auctions at times of the year when prices are not highest. By selling directly off your farm, you should be able, with some marketing on your part, create interest in and stimulate demand for your product.

Fresh goat meat is always in short supply in the USA. Forty percent of the goat meat consumed in the United States is imported frozen from Australia and New Zealand. Most of the demand for goat meat comes from ethnic groups, many of whom have specific dietary and religious customs that you must learn. Determine the market in your area and tailor the availability of your product to it. For example, if the predominant ethnic group in your area is Hispanic, you will need to produce "cabrito," which is a young goat about 60 pounds liveweight that usually dresses out to about 15 pounds per half carcass if you are raising and selling most breeds. The yield will be at least 6% to 10% more if you are raising TexMasters™ and Myotonics, especially Tennessee Meat Goats™. If your market is Jamaican, those folks generally like an older goat that they cut, cube, and cook slowly for tenderizing in curry or other spice-seasoned stews. These are only two examples of different ethnic groups' requirements. Find out what they are in your area and breed for those markets.

Ethnic buyers tend to be very price conscious and like to negotiate pricing; it is part of their cultures. Getting a good price brings status to the individual buyer. This is not the typical American's way of buying and selling, so you must learn to sell to people with this perspective.

If I were going to sell goat meat to a specific ethnic group off my farm, I would do the following: I would identify the major players in that group -- the respected members of the community, usually in religious organizations or restaurants or butcher shops -- and I would talk with them about the quality of my product over that of other producers. I would state a price per pound and hold to it. When resistance is met, and it likely will be, I would propose that I would GIVE a single goat to a well-respected member of the community to slaughter, cook, and eat. I would point out the higher meat-to-bone ratio, and therefore less waste, on my goat. And I would hold my price firm for all future buyers, knowing that word will get around quickly if my product is superior.

If you discount the goat to this first person, you have set your price forever, because every person in that community will know what that person paid and will expect the same price from you. Establish your price and hold firm.

With a bit of effort, you can have buyers coming to you rather than hauling your goats to the local auction and taking the price that prevails at that week's sale.

Suzanne W. Gasparotto, Onion Creek Ranch, Texas 2/3/15

Meat Goat Mania

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All information provided in these articles is based either on personal experience or information provided by others whose treatments and practices have been discussed fully with a vet for accuracy and effectiveness before passing them on to readers.

In all cases, it is your responsibility to obtain veterinary services and advice before using any of the information provided in these articles. Suzanne Gasparotto is not a veterinarian.Neither tennesseemeatgoats.com nor any of the contributors to this website will be held responsible for the use of any information contained herein.

The author, Suzanne Gasparotto, hereby grants to local goat publications and club newsletters, permission to reprint articles published on the Onion Creek Ranch website under these conditions: THE ARTICLE MUST BE REPRODUCED IN ITS ENTIRETY AND THE AUTHOR'S NAME, ADDRESS, AND CONTACT INFORMATION MUST BE INCLUDED AT THE BEGINNING OF THE REPRINT. We would appreciate notification from any clubs or publications when the articles are used. (A copy of the newsletter or publication would also be a welcome addition to our growing library of goat related information!)

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