Storey's Guide to Raising Meat Goats

March 15, 2011
A staple ingredient around the world, particularly in Hispanic, Caribbean, and Muslim diets, goat meat has finally caught on in the U.S., with appearances on more restaurant menus than ever before and widening public awareness of its health benefits. Goat meat is lower in fat than skinless chicken and offers more protein. In the second edition of a title originally published in 2007, Sayer offers up-to-date guidance to all aspects of raising goats for meat that is appropriate for backyard homesteaders, large-scale producers, and even locavores deeply interested in where their food comes from. Keeping step with consumer demand, Sayer presents expanded guidelines for organic certification and marketing opportunities as well as full descriptions of heritage breeds. A highly useful Think like a Goat chapter instructs new and experienced handlers in the essentials of their animals psychology, while the resource section is an indispensible compendium. Throughout, Sayers enthusiasm for the subject is contagious, making this both entertaining and informative on an increasingly hot topic(Reprinted with permission of Booklist, copyright 2011, American Library Association.)