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A dairy goat producer who sells her billy kids and cull stock to Asian and Caribbean outlets believes there would be huge potential for growth in this market if goat [...]

The article reports on dairy farmer Laura Corbett working hard to build a new herd of pedigree goats at her East Farm in Marlborough Downs, England, with a view of tapping into rising demand for goat meat in 2018. Corbett and her father decided to sell their 500-head of Holstein cattle and abandon dairy farming in May 2016 due to fluctuating milk prices.

The article focuses on dairy trade solid despite milk price cuts and inventories of skimmed milk powder (SMP) and a growing list of processor price cuts in European Union. It mentions first-quality heifers and including a commercial Shorthorn second calver and swing to British Friesian and Shorthorns. It also mentions farmer selling goat meat for double the price of lamb and milk production.

The article discusses how producing quality goat meat has helped farmer Chris Dickinson to charge double the price he gets and mentions how he christened his business the Tailored Goat Co. Topics discussed include changes of Boer breed to reach slaughter weights faster and from less feed, scholarship from the Henry Plumb Foundation to adapt shed for goats and health issues of mix graze sheep and goats .

The article discusses how British dairy goat producer Loraine Makowsky-Heaton turned billy goats from milking herds into a source of income. Makowsky-Heaton relates that there is demand for the meat from restaurants with people realising it is tasty and healthier. Prices for the meat are reportedly comparable to premium lambs but the carcass of the goat is smaller. The author examines how Makowsky-Heaton made treats using goat's milk, giving birth to the brand Kid Me Not.

Several recipes for lamb and goat meat are presented, including Hogs Pudding Noisette, Ewe tarts, Slow-Cooked Lamb.

The article reports that Boer goat producer Tiff Hall has expressed that goatmeat might be the new chicken in terms of healthiness, with lower fat levels and higher protein and iron. But he believes that the one problem restricting widespread sales in Great Britain is the small number of meat goats around. He added that the goat dairy industry is thriving, but there is no cooperation with dairy producers to produce terminal sires, so males kids born in dairy herds are disposed of, instead of having a worthwhile use.

The article focuses on the goat meat business of couple Chris and Sharon Peacock in Lancashire, England. The couple has established a herd of about 250 goats of the red and white Boer breed of South Africa. Young kids are confined in their dams until slaughter at 12 to 16 weeks old, the meat of which are sent fresh for next-day delivery. The couple notes that goats possess a high mineral requirement and need more regular worming as compared to sheep.