Submitted by Judy Bradley, Apr 24, 2007 10:40

Being a small breeder of Boer Goats I found the article on dry aged lamb very interesting and will try dry aging our next goat to see if the process also applies to our goat.

Recently we have offered USDA inspected goat meat for retail sale from our farm . Educating ourselves as producers, to deliver the best product to consumers is of the utmost importance. We welcome any suggestions or comments relating to this issue.

One of the greatest problems that we find with the meat from a 9-12 month old goat is that it is not tender enough for most folks to enjoy even though the flavor & color ( red) of the meat is very desirable.

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