The Boer is a South African breed of meat goat that was selectively bred in the Eastern Cape from about 1920 for meat qualities and for the ability to survive by grazing in that region. They have been exported to many countries, used primarily to improve the meat qualities of other goat breeds. They command premium prices for their superior genetics; rapid weight gain, high meat yield, and strong market demand.
While not dairy goats, they do produce rich milk used to raise their fast growing kids. They are occasionally used for their leather but are mostly preferred for their hardiness, resistance to disease, and ability to thrive in hot, dry environments.
Housing
Boer goats need indoor shelter to protect them from the elements. Often a three-sided shed is sufficient for mild climates but fully enclosed is better for winters. They need 20-25 sq. ft. per goat for indoor space, or 10-12 sq. ft. if they have access to pastures and only stay inside at night.
Clean dry flooring is crucial; concrete or raised slatted floors help maintain hygiene and prevent diseases like hoof rot. Straw, shavings or sawdust should be used for comfort and to keep the floor dry. Good air circulation is necessary to prevent respiratory issues, with windows placed higher up to prevent direct drafts.
Separate, clean kidding pens should be provided, usually measuring 4 ft. by 5 ft.
An exercise area or paddock or pasture is required. Be sure to provide shade in summer and protection from dampness or cold in the winter. Strong, high fencing is required for security and to keep goats contained, i.e. woven wire or cattle panels.
Feeding
Boer goats are browsers, not grazers, preferring woody plants, shrubs, and weeds over grass. Good pasture, alfalfa, or quality grass hay ensures proper ruminal function and necessary protein for growth..
A free choice mineral mix specifically formulated for goats (crucial to include copper) is necessary for health. Free access to clean, fresh water is essential, with mature goats consuming up to 1.5 gallons daily.
Grain; oats, corn, barley can be added for growing, pregnant or lactating does but should be managed to avoid acidosis.
Elevated feeders help prevent contamination. Be sure to ensure enough space for all goats to eat at once.
Production
Boer goats are renowned for their fast growth rate, high muscle content, and low-fat, high quality meat, making them ideal for commercial meat production. Purebred and commercial Boer goats are highly valued for breeding, aimed at improving herd genetics for meat production.
Boer bucks are commonly crossed with local or dairy breeds to produce kids with faster growth rates and better meat conformation.
The average gestation length of a goat is 150 days or roughly five months. Most does will have 1 to 2 kids during their initial birthing season. Subsequent seasons does could have triplets and even quadruplets, although twins are most common.
They are effective “browsers” rather than grazers, used to control brush, weeks, and unwanted shrubs in pasture management.
Due to their specific physical traits, white body, red head, muscular build, and docile temperament, Boer goats are highly popular in youth livestock shows and breeding competitions.
Health
Key management involves strict parasite control, regular foot trimming, vaccinations, and proper mineral nutrition to combat common ailments like anemia, diarrhea and infections. Common health issues in Boer goats included:
Internal parasites – barber pole worm, coccidiosis
Respiratory infections – pneumonia
Nutritional diseases – bloat, urinary calculi
Skin/joint issues – caseous lymphadenitis, soremouth, foot rot
Keep in mind, goats are very social animals. It is best to pen them together so they can establish a pecking order well before breeding so their pecking order is not disrupted.
PHOTOS courtesy of Luther Farms
