Wild-Foraged Goat

Our breeding herd of goats are raised entirely on pasture and in woods. The goats rotationally graze on pasture, mowing down the overgrown vegetation, fertilizing with their manure and stirring up the seed bank with their hooves, helping us gradually build back the plant and soil quality.

By rotating through the forest as well, the goat herd eats shrubs and vines, as well as trees and branches we cut for them, helping us return it to a healthy and vibrant forest ecosystem. As ruminant animals, the goats eat great variety of plants, but no grain. Similar to other ruminants like cattle and sheep, nature designed them with stomaches to digest cellulose in grasses and shrubs.

Feeding them grain fattens them up faster, but disrupts nature’s way, wherein they convert plant matter that isn’t digestable to humans into nutrient-dense, vitamin-rich protein. Too much grain for herbivores like goats can also create problems in their rumens, causing sickness and need to then be treated with pharmaceuticals.

While not as popular in America, goat meat (also known as chevon or cabrito) is the most commonly eaten meat in the world. It has a flavor profile somewhere between venison, lamb and beef and is naturally fairly lean. We like to cook it using methods traditional to cultures where goat is popular, such as barbacoa, jerk, gyros and curry.


Interested in learning more?

Contact us and we’ll be happy to answer any questions you might have.