Economical farming implies profitable farming, in other words the more profit you make out of farming enterprise, the more economical or profitable it is. The livelihood of the farmer thus depends on his farming with that animal or crop which will ensure that he receives the highest possible yield and profit in the climatic and soil conditions applicable to his circumstances. He also depends on optimal utilisation of each natural source, in such a way that the resource in question will not deteriorate as a result, but will rather be improved over the long term. The Boer Goat fulfills the above aims in the following ways in terms of its characteristic features: 

1. MEAT AND PELTS OF A HIGH QUALITY

1.1 MEAT Considered in the light of the health-consciousness that prevails on a worldwide basis, the SA Boer Goat yields heart friendly, low cholesterol lean meat of a high quality, particularly during the young stage. The meat is flavoursome, succulent, tender, extremely attractive and very tasty

As a result of these qualities Boer Goat meat is very much sought after.  

Boer goats must be marketed between 3 and 12 months, and carcasses should weigh no more than 23kg. Goats in good condition yield biltong and dried sausage (droëwors) of very good quality, which can definitely compete with the very best on the market. 

Organic meat: A very exciting thought about this meat is that with a little selection against internal and external parasites it will be quite possible to exhibit the meat of the SA Boer Goat on the shop shelves as organic meat! In the light of the predilection for the Boer Goat meat displayed by certain consumers in SA and the rest of the world, along with the characteristics required for the right type of meat for the health conscious sector of consumers world-wide, one cannot do otherwise than predict a rosy future for Boer Goat meat originating from goats of a high quality.

Table 2 – A comparison of the chemical composition of goat meat and other meat

(per 100g) (NAMC, 2007)

SPECIES     ENERGY     FAT (%)  PROTEIN (%)   IRON   CHOLESTEROL

Goat             144              3.O          27.1                   3.8       67

Beef              288             18.8         27.1                   3.0       86

Pork              364             28.2         24.7                   1.1       86

Lamb            276             18.87       25.9                    1.6       99

Chicken        190               7.4         24.7                    1.2       89

Turkey          170               5.0         29.3                    1.8       76

Ostrich          142               2.8         26.9                    3.2       83

Veal              158               3.2         30.2                    4.5       112