Meat
Boer
A tier
Boer goats were developed in South Africa as a specialised meat breed with a white body, red-brown head, heavy muscling, and rapid growth to slaughter weights. They dominate commercial chevon production in many countries as purebreds and as terminal sires over dairy and landrace does. Boer chevon is mild for goat when young, with thick loins and legs that grill and roast like light lamb. Older animals suit curries and braises. The breed’s carcass yield and mild flavour helped mainstream goat meat beyond traditional ethnic markets in Australia, the US, and beyond.
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History
Eastern Cape farmers selected local and imported goats toward a heavy meat type.
The Boer Goat Breeders’ Association formalised standards for the white-bodied meat goat.
Imports launched the American Boer boom for commercial meat herds.
Boers became central to Australian rangeland and farmed goat meat industries.