The famous Boer Goat (“Boer” means “farmer” in Dutch) has been developed in South Africa by breeding the ‘indigenous’ stock and no cross-breeding of foreign species have been used in the development and ennobling of the Boer Goat. In fact, only by means of brilliant selection and breeding from indigenous animals this ennobled race was developed. (Raising Meat Goats for Profit by Gail Bowman). The aim was to have a hardy, very adaptable, meat animal that could survive the varied conditions of the African landscape while still maintaining a high birth rate, high survival rate, and a marketable meat carcass.

One of the pinnacles in the history of the Boer Goat was the establishment of the South African Boer Goat Breeders Association on the 4th of July 1959. (www.boerboksa.co.za) In the past fifty years, the breed standards of this association have helped to guide and mold the Boer goat into an “improved” breed emphasizing good overall conformation, a compact and well muscled body structure, high growth and fertility rates, short white hair, darkly pigmented skin, and red markings on the head and shoulders. The Boer goat was incorporated into the Goat Performance Testing Scheme, which makes the Boer goat the only known goat breed involved in a performance test for meat production.

What followed was a continued improvement of an already existing breed by a broad spectrum of highly qualified breeders throughout South Africa following a healthy breeding policy. In a relatively short period of time, the Boer Goat has developed into the most favoured meat goat in the world, producing a low calorie, heart friendly meat.

The most striking difference between a Boer goat and any other type of goat is the size. A Boer is a large, double muscled animal that can consistently produce more muscling in less time than any other breed of goat and will pass this capability to their kids. With the Boer goat’s high fertility, rapid growth rate (kids become ready for slaughtering from three months of age) and quality carcass conformation combined with the Boers ability to maintain economic production for seven years or longer make the Boer Goat a valuable commodity. (Raising Meat Goats for Profit by Gail Bowman)

About 63% of the red meat consumed worldwide is goat! What is so special about goat meat? Many people with digestive problems require a careful diet. The molecular structure of goat meat is different than that of other meats, therefore, goat meat digests more easily. It is also a low fat, good tasting alternative to chicken or fish. The Boer goat influence changes the taste of the meat to a milder, more veal-like flavour.