For the health of your land, the lightness of your spirits, or on a plate, meat goats are great. Happily converting unwanted forage such as thistles, weeds and brush to a delicious, healthy meat, they are fun and simple to raise. Sustenance and safety are what the goats need to thrive. The demand for goat meat, called chevon or cabrito, exceeds supply and continues to grow.
Having opted out of a rewarding corporate career, Yvonne Zweede-Tucker has learned how to raise meat goats successfully "on the job" in Montana. Together with her husband, Craig, who also teaches high school mathematics, she has determined how to achieve their business and lifestyle objectives. Zweede-Tucker wrote The Meat Goat Handbook to show the range of possibilities there are in raising meat goats as well as the types and breeds of goats one can utilize, and the book explains and illustrates how to set, plan for and achieve your own objectives with meat goats.
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