The start is to breed a FULLBLOOD RAM(SOUTH AFRICAN BLOODLINES) to any other ewe breed and the result is a first cross ( F 1) or 50%dorper
you back cross again that F1 EWE to FULLBLOOD RAM and their baby is an F2 /75% dorper
you repeat the same excersise for three more times and the results will be: F3/87.5%- then F4/93,75% , and last is the F5/ 96.875% OR A PERCENTAGE DORPER.
Care for some chevon, cabrito or capretto?
FORGET everything you’ve been taught about mutton. Contrary to what we have been told at school, goat meat is not mutton. Lamb meat is.
Goat meat is actually known as chevon, cabrito or capretto – depending on the ages of the goats when they are slaughtered.
And did you know that compared to other meat like beef, poultry and pork, goat meat is extra lean, with 3g of fat or sometimes less, and has less than 2g of saturated fat?
Not only is it an excellent source of protein and iron, Boer goat meat also has higher potassium content, with a low sodium level.
A place that rears Boer goats is the 20-acre Highland Organic Boer Farm in Tapah, Perak. It is managed by Majestic Nature Boer Farm Sdn Bhd.
The farm rears over 2,000 Boer goats which are put on a strict 100% organic diet.
They are fed naturally grown Napier grass to ensure that they receive the optimal intake of fibre and protein.
Apart from that, they also consume clean mineral water that comes from the same source that feeds the Lata Kinjang waterfall near the farm. Considering all the above factors, this probably explains why Boer goat meat is much healthier than other red meat.
According to Majestic Nature Boer Farm managing director Yeow Joo Kwang, the Highland Organic Boer Farm provides a clean and dry environment that is crucial for the healthy growth of the Boer goats.
Even the American Heart Association recommends the goat meat to those who suffer from heart-related problems, as the meat is high in protein, with a healthy fat ratio.
Sunday Metro was invited for a tour of the farm recently.
Coincidentally, celebrity chefs Ismail and Florence Tan were among the invited guests as well.
“When I first tried the Boer meat, it was a thrilling experience as it didn’t release some foul odour compared to other meat,” says Chef Ismail.
To add to the excitement, both the chefs surprised the guests by serving six different dishes of Boer meat.
On the menu were the Mint Nutty Salad, Shepherd’s Pie, Goat Meat Cumin Rice, Fried Goat Meat in Pepper Sauce, Gulai Kambing Berempah and Goat Varuval.
“We each came prepared with a recipe for the public to try out at home,” says Chef Ismail, adding that the step-by-step recipe is simple and anyone can try it at home.
“The Boer goat meat is so yummy that I even serve them in my restaurant,” adds Chef Ismail.
Yeow says that the problem most Malaysians face is that they do not know where to get the Boer goat meat.
If you would like to get your hands on Boer goat meat, Majestic Nature Boer Farm will open a special shop called Boer Goat Junction next month.
The shop will be located at No.43, Jalan SS21/60, Damansara Utama, Petaling Jaya or visit http://www.boervalley.com.
(Information from http://studbook.co.za/Society/B.Goat/value.php)
Economical farming implies profitable farming, in other words the more profit you make out of your farming enterprise, the more economical or profitable it is. The livelihood of the farmer thus depends on his farming with that animal or crop which will ensure that he receives the highest possible yield and profit in the climatic and soil conditions applicable to his circumstances. He also depends on optimal utilisation of each natural source, in such a way that the resource in question will not deteriorate as result, but will rather be improved over the long term. The Boer goat fulfils the above aims in the following ways in terms of its characteristic features:
MEAT AND PELTS OF A HIGH QUALITY