Meat
Kiko
A tier
Kiko goats were developed in New Zealand from feral does crossed with dairy bucks, then rigorously selected for survivability, growth, and low-input meat production on rough hill country. The name means “meat” in Māori; the breed emphasises hardiness over extreme show muscling. Kiko and Kiko-cross kids finish to useful weights on pasture with less pampering than some pure Boers in harsh climates. Meat is lean, clean, and moderately mild—excellent for stews, birria, and grilled leg. Hybrid programmes often put Boer sires over Kiko dams for carcass plus thrift.
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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
Garrick and Anne Batten began selecting feral-based meat goats for tough hill systems.
The Kiko breed identity and performance selection criteria solidified.
Imports established Kikos as a hardy American meat and maternal option.
Commercial crosses with Boers became a standard low-input package.