Dairy
Boer
C tier
Boer goats are South African meat specialists first—heavy muscling, fast growth—yet does can be milked on small farms when a dual household needs both chevon and a bit of fresh milk. Yield and lactation length lag true dairy breeds; butterfat can still be respectable, but volume rarely justifies commercial dairy plants. When Boer milk is used, it suits family drinking, kid-rearing bottles, and occasional soft cheese rather than industrial yoghurt lines. Flavour is ordinary goat milk if hygiene is good. For serious dairy, breeders cross Boer to Saanen or Alpine; pure Boer milk remains a by-product of meat herds.
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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
Eastern Cape farmers fixed the Boer as a superior meat goat from local and Indian stock.
Breed societies emphasised carcass traits over milking ability.
Global meat-goat booms spread Boer genetics; homestead milking stayed secondary.
Homestead blogs documented casual Boer milking without claiming dairy-breed status.