Check out this article from the NYTs about goat ranching and the prediction that goat meat is the new red meat.
My favorite part of this piece was well after the jump when the article touched on the goat-cattle symbiosis.
Goats and cattle work particularly well together in a pasture. Goats don’t like clover or rye grass, which the cattle love, but they make fast work of scotch broom, poison oak and other plants that can take over good grassland.
“Nature is so perfect,” says rancher Bill Niman.
Niman hasn’t given up on cattle. But he’s skipping the step of finishing his cattle on corn/grain and keeping them, as nature intended, grass fed until slaughter.
Not surprisingly, San Fran’s Bi-Rite sells Niman meats. But most of the rest of us will have to track down local specialists or order online.
You can order Niman’s BN Ranch products through Preferred Meats. I didn’t see any goat available on the site.
The Times article included several links to goat ranches and places to buy local.
Flickr photo from Red-Star’s photostream.
Virtual Farmgirl 
Mmm, “Got Goat?”I just got an email from Eric Mitchell, still doing well, he and Rena have an 8-yr-old boy, still in KY, I gave him your blog address.
LikeLike
Naaaah-stee!
LikeLike
So that’s a no to goat-ala-king for Thanksgiving, right? That’s fine. The meat is still tough to get ’round these parts. But I will be more than happy to bring some delectable goat cheese.
LikeLike
Mmm, “Got Goat?”I just got an email from Eric Mitchell, still doing well, he and Rena have an 8-yr-old boy, still in KY, I gave him your blog address.
LikeLike
Naaaah-stee!
LikeLike
So that’s a no to goat-ala-king for Thanksgiving, right? That’s fine. The meat is still tough to get ’round these parts. But I will be more than happy to bring some delectable goat cheese.
LikeLike