SAN ANGELO — Current issues in commercial meat goat production is the focus of the West Texas Meat Goat Symposium Nov. 12-13 at the Texas A&M University Agricultural Research and Extension Center in San Angelo.
The program is being sponsored by the Tom Green County office of the Texas Agricultural Extension Service, the Texas Agricultural Experiment Station, and the U.S. Department of Agriculture.
“Goats are still carrying the banner when it comes to livestock income,” said Jeff Ripley, Tom Green County agricultural Extension agent and a symposium coordinator.
“Goats, especially good meat goats, are maintaining a steady market while other livestock enterprises are having a rough time. This symposium has been designed to help producers maximize their profit potential with commercial meat goats. But the material presented also will be invaluable to the pure-bred, seed stock producer.”
The symposium begins at 10 a.m. Nov. 12 with a panel evaluation of live slaughter goats. The two-hour session will feature the views of several goat experts. The panelists include: Dr. Frank Craddock, Extension sheep and goat specialist, San Angelo; Steve Olson, USDA meat marketing specialist, Washington, D.C.; Orlando Phelps, USDA liaison with Southern University in Baton Rouge, La.; Rebecca Sauder, USDA market news coordinator, San Angelo; and Ripley.
A special goat lunch is scheduled at noon. The lunch is being prepared by Outback Catering of San Angelo.
The first afternoon program speakers and topics include: “Feeding and Carcass Research,” Dr. Shawn Ramsey, professor of animal science and Sheep Center director, College Station; “Value Added Goat Products,” John Nicholson, Nicholson Meats, Mertzon; “Markets and Goat Types Needed,” Justin Jonas, Ranchers Lamb of Texas, San Angelo; and “Introduction to Goat Classes,” Olson.
The first day’s program concludes with a facilities tour and a brief look at current research. Speakers include Drs. Dan Waldron and Ed Huston, Texas Agricultural Experiment Station researchers in San Angelo and Craddock.
The second day’s events begin at 9 a.m. with “Meat Standards and Processing Classes,” a discussion led by Olson and Phelps. They are followed by “Cooking with Goat,” with Jean Holland, Tom Green County farmily and consumer sciences Extension agent, San Angelo.
The symposium concludes with carcass evaluations of the first day’s live slaughter goats. Craddock, Ripley, Olson, and Phelps will make the evaluations.
Registration for the event is $40 per person or $75 per couple and includes two lunches and all educational materials. For more information, or to request registration materials, please contact Ripley at (915) 659-6524.