Taste is subjective, but it’s hard to argue that these goat breeds aren’t absolutely delicious meat producers.
Goats are an underrated source of meat that is low in cost and high in several nutritional values and protein.
It takes about seven pounds of food to produce one pound of meat.
For comparison, making one pound of beef takes about ten pounds of food.
A cow on grass needs seven to twenty-five pounds of forage to produce one pound of beef.
And a perk of raising goats is that they eat many of the plants and shrubs that most of us consider undesirable.
They can clear thorns, invasive species, and lots of difficult thick underbrush to improve land and develop pasture for your other animals.
Boer goats are a popular choice for goat meat production.
They have a superior taste that distinguishes them from traditional lamb and most other goat breeds.
It’s like a cross between lamb and venison but with a better texture of venison.
It’s easy for lamb to crumble some when cooked a certain way.
These animals were originally bred in South Africa and are well adapted to warm climates and forage on their own.
Boer goats have lean bodies with red-brown heads and white coloring on much of their bodies, giving them a unique look.
They can grow up to 300 pounds depending on the breed and gender, making them the largest domestic goat breed.
After being dressed, you can expect 46.17%, or 138.51 pounds, for a 300-pound Boer.
To show you how big a Boer goat is, most deer only provide about 52 pounds of venison.
Boer goats are massive.
This makes them ideal for commercial farmers or homesteaders who want delicious meat and a quality protein source.
Boer goats also produce exceptional hides that can be crafted into various goods such as rugs, jackets, purses, furnishings, and more.
Goat hide is ideal for creating soft leather linings too.
While these animals require regular care and attention, it is easy to earn the trust and obedience of these big creatures when given the appropriate amount of attention and training– making them one of the most desirable goat breeds for meat production.
Kikos are a very close second-place meat producer.
Kiko goats are a hardy, adaptable goat breed originating from New Zealand and have become very popular in the United States.
This breed is well known for being great at foraging and able to thrive in most climates and terrain types, especially hot areas.
Kiko goats are mainly used for their meat production; they produce leaner, more flavorful meat when compared to several other domestic goat breeds.
Kikos tend to be large animals, with adults typically weighing over 200 pounds– adding value for farmers looking to bring these animals to market.
Kiko does have a dressing percentage that ranges from 44% to 49%.
So a 200-pound Kiko goat should give approximately 88 to 98 pounds of meat.
It’s common to see Kikos and Boer goats bred together to make amazing meat-producing hybrids.
Rangeland Goats are a popular breed as a meat-producing animal.
Their meat is known for its full-bodied flavor and natural tenderness.
They can be raised on pasturelands with minimal effort.
You probably already assumed this from their fitting name.
These goats tend to be small or medium; however, they can produce over seventy pounds of dressed weight at maturity.
Additionally, Rangeland Goats mature quickly, meaning you’ll get a return on your investment faster while feeding them less.
Furthermore, they can rapidly adapt to their environment, which means they are suitable for most climates and terrains.
With their hardiness and high yields, Rangeland Goats are an excellent choice for anyone looking to get into raising livestock for meat production.
Tennessee goats have grown in popularity as meat producers in the United States.
This breed is best known for its ability to thrive in warm climates and produces several new kids each year.
And even better, they have high success in lactation productivity.
This goat breed is considered a low-sized type.
Most adult male goats weigh around eighty pounds, and adult females weigh about seventy pounds, making them an ideal choice for smaller farms or homesteads.
They don’t eat as much as some of the larger goats, they need less space, and it’s easier to move them around.
Smaller goats are also less intimidating, which is a blessing for new goat keepers.
Their dense fiber coats can tolerate sunshine and rain; they’re prepared for unpredictable weather.
Tennessee goats are also hardy and disease resistant, raising them relatively easy on the farmer.
The delicious flavor of the Tennessee goat’s meat has made it popular among chefs who want something unique from their local meats.
With their growing reputation, it’s no wonder why this American goat breed is becoming increasingly desirable for farmers nationwide.
Spanish Goats are widely recognized as one of the best breeds for meat flavor and production due to their hearty appetite and fast growth rate.
They are distinguished by their large, powerful bodies and long ear tufts.
Furthermore, this breed is widely popular for being prolific milkers; the average goat gives one gallon, while the top Spanish goats will make two gallons of milk daily!
With its combination of attributes, it’s crystal clear why Spanish Goats are so popular amongst farmers looking for production in the dairy industry or with hobbyists who simply want an animal that will remain productive in just about any condition.
Spanish Goats are typically medium in size, usually weighing between 100 to 250 pounds (from the smallest does to the largest bucks) and only growing to twenty inches at the shoulder.
Due to their small size, they tend to be particularly hardy in almost any climate.
Plus, their easygoing temperament is perfect for smaller farming operations that lack a significant amount of pasture space.
Finally, Spanish Goats require less feeding when compared with other breeds due to their high browsing capabilities.
They strongly prefer foraging over provided hay and other roughage.
This gives them incredibly tender, succulent meat.
This also allows them to provide more meat per pound of purchased feed, stretching your feed budget further.
Black Bengals are often among the top choices (if not the top) for goat meat worldwide.
However, we did not rank it as the first place spot here because it has not gained much traction in America yet, and it is an acquired taste we haven’t yet acquired.
The Black Bengal is a hardy and versatile breed that has been adapted over time, mostly through selection and some interbreeding, to perform well in even the most trying environmental conditions.
This breed boasts high drought tolerance, plus good adaptability for especially hot and tropical climates.
American southerners will be surprised by how effortlessly these goats take on the miserable heat and humidity.
Their lustrous coats are usually jet black or deep sable brown, with white markings on the muzzle, belly, and legs.
These goats are athletic and agile, capable of easily climbing most trees.
If you don’t want them climbing and stripping your trees, put a fence around each tree you want to save.
They commonly strip all the bark from the tree (girdling), making it die and then later fall.
Black Bengals are docile animals, often exhibiting sweet and friendly behavior to their handlers.
If you’re looking for a unique and hardy goat that can thrive in hot environments with minimal human intervention, the Black Bengal could be your best choice.
Are you a homesteader ready to dive into the wonderful world of goat keeping?
Check out this guide to help you choose the right goat breeds.
The Best-Tasting Meat Goat Breeds: Final Thoughts
After reading this post, you should better understand the best-tasting meat goat breeds.
If you’re considering raising goats for meat, then be sure to research and pick a breed that will produce the flavor (and quantity) you’re looking for.
Which are your favorite meat goat breeds for taste?
Do you have any others to add to this list?