Goats are “browsers” requiring coarser plants, shrubs, & bark in their diet than sheep do. As such, we run the goats in any rougher, shrubbier pasture areas growing on Mint Creek’s 225 acres of certified-organic farm. On the often treeless, open prairie type terrain of our region, organic oats or rye in the hull from certified-organic, Janie’s Mill nearby can also fulfill the dietary role of course plants in the goats’ diets, supplementing their pasture forage. They also receive Certified-Organic, fermented okara as a probiotic/prebiotic supplement (a high-fiber soy ferment produced locally & artisanally by Phoenix Bean Tofu) as well an organically approved, Redmond mineral salt supplement to ensure robust immune health, helping balance out any naturally occurring mineral deficiencies in the soil of this region, & resulting in the most nutrient dense meat. Our goats are mostly crosses between Kiko, Boer, & Alpine goats. The meat from Mint Creek goats is exceptionally lean as well as mild & herbal in flavor.

To optimize tenderness, digestibility, and nutrient density, our goat meat is dry-aged five or six days unless otherwise requested. You can custom request cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, ask for the cuts you know you will use.

We generally have a 2-4 week custom whole or half goat wait time but please let us know in order notes or email if you’d like yours by a specific date, and we will do our best!