The Kiko Goat originaly came from New Zealand back in the 1980’s.
By crossing feral goats with dairy goats, they developed a meat goat with faster growth rate, better survivability, and hardiness with little input from the producer.
The Kiko goat is known for its hardiness and its ability to attaine substantial weight gains without supplementary feeding when run under natural conditions. It is also known for its ability to thrive under less than ideal conditions and is a go any where, eat anything goat.
The Kiko is an avid browser and will range extensively when run on open ground.
WHY KIKOS ?
Kikos bring improvement in profits because of their:
The Kiko’s ability to survive and adapt in the varied climates and terrains of North America and all types of weather is a big plus. Farmers are finding that the Kiko is well suited to cold. More and more farmers are moving into the Kiko goat production market. The market is open and ready for more Kikos as their reputation spreads.
Kiko is actually the Maori word for flesh or meat.
The word 'kiko' had traditionally been used by New Zealand's native people, the Maori, to describe substantial meat producing animals. In New Zealand Maori, the Polynesian language spoken by the Maori people, 'kikokiko' is the generic term for flesh for consumption.
Goat Meat Analysis
By USDA
Sep 22, 2003, 9:17pm
GOAT MEAT NUTRITION COMPARATIVE CHART
Per 3 oz. Cooked
TRAIT GOAT* CHICKEN** BEEF*** PORK**** LAMB*****
Calories 122 162 179 180 175
Fat (g) 2.6 6.3 7.9 8.2 8.1
Sat Fat (g) 0.79 1.7 3 2.9 2.9
Protein (g) 23 25 25 25 24
Cholesterol (mg) 63.8 76 73.1 73.1 78.2
Data from: USDA Nutrient Database for Standard Reference Release 14 (July 2001)
*Game meat, goat, cooked roasted
**Chicken, broilers or fryers, meat only, roasted
***Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0" fat, all grades, cooked
****Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked
*****Lamb, domestic, composite of trimmed retail cuts, separable lean only, trimmed to ¼" fat, choice, cooked
By crossing feral goats with dairy goats, they developed a meat goat with faster growth rate, better survivability, and hardiness with little input from the producer.
The Kiko goat is known for its hardiness and its ability to attaine substantial weight gains without supplementary feeding when run under natural conditions. It is also known for its ability to thrive under less than ideal conditions and is a go any where, eat anything goat.
The Kiko is an avid browser and will range extensively when run on open ground.
WHY KIKOS ?
Kikos bring improvement in profits because of their:
- Low maintenance (less producer input)
- Less hoof problems
- High rate of growth
- Resistance and tolerance to parasites
- Excellent maternal instincts
- Ease of kidding
- Vigor of newborn kids
- Aggressive breeders
- Ample milk supply to raise kids that gain quickly to earlier sale weights (do to the introductoin of milk breeds in the creation of Kiko)
The Kiko’s ability to survive and adapt in the varied climates and terrains of North America and all types of weather is a big plus. Farmers are finding that the Kiko is well suited to cold. More and more farmers are moving into the Kiko goat production market. The market is open and ready for more Kikos as their reputation spreads.
Kiko is actually the Maori word for flesh or meat.
The word 'kiko' had traditionally been used by New Zealand's native people, the Maori, to describe substantial meat producing animals. In New Zealand Maori, the Polynesian language spoken by the Maori people, 'kikokiko' is the generic term for flesh for consumption.
Goat Meat Analysis
By USDA
Sep 22, 2003, 9:17pm
GOAT MEAT NUTRITION COMPARATIVE CHART
Per 3 oz. Cooked
TRAIT GOAT* CHICKEN** BEEF*** PORK**** LAMB*****
Calories 122 162 179 180 175
Fat (g) 2.6 6.3 7.9 8.2 8.1
Sat Fat (g) 0.79 1.7 3 2.9 2.9
Protein (g) 23 25 25 25 24
Cholesterol (mg) 63.8 76 73.1 73.1 78.2
Data from: USDA Nutrient Database for Standard Reference Release 14 (July 2001)
*Game meat, goat, cooked roasted
**Chicken, broilers or fryers, meat only, roasted
***Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0" fat, all grades, cooked
****Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked
*****Lamb, domestic, composite of trimmed retail cuts, separable lean only, trimmed to ¼" fat, choice, cooked
