Our journey into meat goats began with our introduction to the Kiko breed about ten years ago. We were very fortunate , the first goats we purchased were very healthy easy keepers and thrived. We found the Kikos to be excellent mothers and continued to raise them for many years as a purebred strain. We still have some bred down from our original stock. I served a brief stint as national secretary of The American Kiko Goat Association. It was a great learning experience. What led us to raise meat goats in the first place was information stating that goat meat was the MOST commonly eaten red meat on the planet earth and that the domestic demand could not be satisfied by American meat goat producers. Supply and demand economics were clearly in our favor . America is a net importer of goat meat and will continue to be for years to come. Our herd is always free ranged, they thrive on native vegetation and fields we have "improved" with select planted forages such as scerecia lespedza, forage chickory, cereal rye and oats. The herd has automatic waterers, free choice organic minerals with probiotics, kelp and garlic. They do have three sided run in barns to get out of the weather if they so choose. Our goats are never locked up in a barn or stall. I am especially pleased with the lespedeza . Research shows that it is an effective natural worm deterrent that goats thrive on and love to eat.