McCormack Ranch Boer GoatOur Boer goats are grass-fed and range free, grazing in large (200-300 acres) pastures. In the fall, they kid and then return to pastures until the offspring are weaned and then sold. This occurs when the offspring are between five and seven months of age. Our market animals receive their mother’s milk and grass in spring and as summer takes hold and local grasses dry up, we supplement our goat’s diet with our own ranch-produced alfalfa, grass and oat hays. As summer progresses, we add small amounts of locally produced corn or barley to our market goat’s diet to make up for the loss of important fats from the doe’s milk.
We emphasize the use of low-stress methods to handle our livestock.
McCormack Ranch Boer Goat—Less fat than chicken, more protein than beef
McCormack Ranch Boer goat, in addition to being tender and mild in flavor, is one of the healthiest meats you can serve. It has less fat than chicken and more protein as beef*. The flavor has been described as a “cross between beef and lamb” with a consistency that is “less fatty than lamb and comparable to veal in tenderness” – “mild and sweet” according to many. McCormack Ranch Boer goat, because of its superior nutritional value, appealing flavor and texture, is now a featured item on the menus of a growing number of sophisticated restaurants
*According to USDA National Nutrient Database for Standard Reference,
Release 23 (2010)
"Jeannie and Al set the standard with the loving goat husbandry they practice at their historic ranch. The peerless Boer breed they champion has superb flavor and meatiness. It's versatility in the kitchen and over a live fire makes for great cooking. I'm sold on the McCormack Ranch Boer."
Michael Emmanuel, Live Fire Chef,
Chef for Michael Pollan – Author of "The Omnivore’s Dilemma" and "Food Rules"