Hi friends!  Today we’re talking about how much meat you can expect when you butcher livestock.  We’ll go over averages for the common species, and I’ll also share how our last goats performed as far as meat yield, comparing Boer and Spanish breeds.  If you’re raising your own meat or hoping to in the future, this episode is packed with valuable information.  Let’s get to it!

All the Best!

Millie

Mentions:

Get your Goat Meat here:

https://drycreekheritagemeats.com/pages/collection-page

Dry Creek Heritage Meats Giveaway for podcast listeners:

https://drycreekheritagemeats.com/podcastspecial

Related Episodes:

47 | How to Adjust to the Flavor of Homegrown Meat and Eggs Before You Raise Your Own

45 | Health Benefits of Ruminant Red Meat, Grass-Fed vs Grain-Fed, and Special Characteristics of Goat Meat

44 | Small vs. Large Ruminants on the Homestead: Why Raising Goats First Will Help You Raise Cattle Later

22 | What Is the Perfect Meat Goat? How to Choose the Right Breed for Your Farm or Homestead PART 1

23 | Boer vs Kiko, What Meat Goat Breed is the Best Fit for Your Farm or Homestead? PART 2

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