Meat
Alpine
B tier
French Alpine and related Alpine dairy goats are colourful, hardy milkers from the Alps, selected for yield under mountain and commercial parlour systems. Like other dairy breeds, they contribute chevon mainly as surplus kids and culls. Alpine kid meat is mild and fine-grained; French culinary tradition sometimes features young goat alongside dairy products from the same farms. Cull meat anchors rustic stews. Crosses with meat bucks improve carcasses for dedicated kid-meat enterprises attached to dairies.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Alpine village goats supplied milk and occasional meat in mountain economies.
French Alpine imports founded American Alpine dairy bloodlines.
Organised selection raised milk yields in French Alpine populations.
Farmstead operations marketed Alpine kid as a seasonal specialty.