RockyRidgeRanch...................   Highlites We started out in the early eighties  in 1997 we started to switch our hay land to organic status the first 420 acres being certified organic in 1998 the farm has expanded its organic land base to 8 sections we started building our certified organic beef herd in 2004.   at NO time are they fed grain. our cattle are not force-fed grow at their own individual rate on natural forage. finishing on natural forage of hay and pastures

Curry Goat on this Episode of Culinary Creations w/ Chef Jay From the heart of the Caribbean right to your stove top Curry Goat is easy to make and has a lot of great flavor. Make sure your goat meat is nice and fresh. Because it is a category 3 meat it stands up well to the long cooking times and breaks down to a meaty and yet still very tender product. Use a variation on traditional curry seasoning to give this dish a flavor profile that is your own.

The Goat Marketplace Some 63 per cent of red meat consumed worldwide is goat meat. As new immigrates enter North America from traditional goat consuming nations, the domestic demand for goat meat in these ethnic markets continues to increase. This ethnic demand for goat meat is derived from a number of social and religious traditions. As a result, there is a lot of seasonality in the demand for goat meat. Two of the main demand peaks occur in early spring and late fall. This coincides with the religious holidays of Ramadam and Eid. Demand for specific carcass sizes also varies within each market segment. The four main size classes that are demanded are 30 lbs, 60 lbs, 90 lbs, and 150 lbs. These weight classes are on a live weight basis. Prices can vary considerably between each market, so it is important for producers to understand the markets they are targeting and tailor their production to meet these standards.	Natural Pasture Grazing   Producers and marketers of goat meat are required to study their markets in order to acquire research about ethnic traditions, religious celebrations and consumption patterns.	Goat Market factors Revenues are generated through the sale of goats to the meat (slaughter) market and the sale of breeding stock. The primary market for meat goats is the ethnic market consisting of direct sales to ethnic consumers and sales to a processor with a developed market of ethnic consumers. Sales to a processor are most often done indirectly through sales at various auction barns, where buyers have contact with processors throughout the country. Producers may benefit from increased kidding seasons and marketing their goats over a longer time frame to get premium prices. Industry associations forecast good markets from late September through to May, with decreasing demand for goat meat from June to August. Historically, the lowest prices have been realized from October to mid November due to surplus production during that time frame. Producers may also find advantages in joint marketing efforts in order to access distant markets (central Canada and the United States) and to provide consistent volume to some retail/foodservice markets. source:
Stock Replenishment     Age At First Service Buck: 5 months  (Smith, 440) Doe: 7-10 months (Coffey, G, 8) At first breeding, doelings should weigh 60% of the average adult weight for their breed.  If they are lighter than that, hold  them back and increase their nutrition until they are the right weight, but do not go beyond 10 months of age or their reproductive performance will decrease.  (Harris and Springer)  source: goat library	Goat Cuts	Animal Health Care Farmers should consult with their veterinarian before treating their animals.  Your veterinarian may set up treatment protocols for you so that you have instructions on paper for proper treatment of things that your veterinarian feels you can handle yourself. Learn to examine your animal, and keep good records of all illnesses, vaccinations and treatments.  Get organized before you call, writing down symptoms and what you have already done.  Whenever possible, call the vet early in the morning during normal working hours Monday - Friday.  Do not wait until Friday afternoon or during the weekend or right before or during a holiday to call for help.   Keep in mind that many vets will not be inclined to come out to your farm on a weekend or holiday to treat your goats if you haven't done business with them before that.  Support your vet, and he or she will take good care of your herd.
Recipe of the month Basic Greek Goat Stew Ingredients list: 2 pounds boneless goat, cubed 2 medium onions 3 tbls butter 1 minced garlic clove 1 tbls chopped parsley 1 60z can of tomato paste 1 cup white wine salt and pepper   read instructions	Goat Stew	Cooking Grass Fed Meat  Don't overcook our meat! Your biggest culprit when preparing grass-fed meat is overcooking due to its lower fat content than conventional meat. Most undesirable grass-fed meat experiences are due to improper cooking methods. This goat is best for rare to medium cooking. If you like well-done meat, then cook your grass fed goat at very low temperatures in a sauce or liquid to add moisture; we suggest using a crock pot. read instructions

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Buy Local Goat How an organic land clearing service uses goats for free marketing..