Kerrville Goat Gathering II a big success for producers

By MONETTE TAYLOR | South Central Texas

August 2, 2001 -- "I know we're in a time in this industry...a very immature industry...converting from price per head and price per pound. Some of the things I'm advocating, hopefully, will mature to the extent where you actually start merchandising cuts.

"That's where you get into the value thing," said Dr. Steve Olson of the U.S. Department of Agriculture (USDA) in Washington, speaking at the Gathering of Goat Producers II meeting, last week, in Kerrville.

Goat producers from all over Texas were treated to a tour of area operations, demonstrations, live animal evaluations and presentations from numerous professionals in the goat industry.

Olson closed the three day gathering with a comparison of four carcasses chosen the first day from a group of young goats who were harvested for the demonstration.

During his presentation, Olson identified the various muscles and pieces of meat as he butchered the meat.

"We want to identify some of the attributes related to anatomical structure," said Olson.

"Don't ruin goat like they ruin beef," he added.

According to Olson, many customers are looking for cuts that aren't normally available, but are eager to purchase when they are located.

"Different customers want various cuts of different parts of the carcass than normal," said Olson.

He advocated cutting the meat according to the needs of the customer, and passed out a handout with instructions concerning the various cuts of meat.

"This item right here is probably going to take you into the next century...we're already there...This is one of the most popular cuts with lamb," he said referring to the hind shank of goat meat.

"Part of the way your money's going to be made is what you do with the leg. It's a shame to waste it in a barbeque," he laughed.

Olson added that even the neck portion of the carcass can be harvested for small "chuck rolls" and "chuck eyes." He said that the variations of quality are a result of how much fat is removed, among other things.

He said that producers/chefs are missing the boat by scrapping the fat and meat off goat ribs, and that they should be cooked like any other spareribs.

In another presentation, Dr. James Leonarduzzi of the Texas Animal Health Commission gave an update on FMD and Anthrax diseases.

According to Leonarduzzi, the last case of FMD in the United States was in 1929.

"We've managed to keep it out for over 70 years, of course, some of that might must be luck. But, our surveillance system of requiring that people declare products, when they bring them into the country, has served us well for these 70 years," he said.

According to Leonarduzzi, as of the middle of July, Great Britain had recorded 1856 cases of FMD with 3.5 million animals destroyed...mostly sheep. He said that the cases are down to around five new cases a day.

"It is a very fast moving viral disease, very highly contagious. The incubation period from when the animal becomes exposed until when the animal gets the disease is very short...about five days to two weeks.

"If you get the disease in any flock or herd, almost 100 per cent of the animals will become infected. It's the kind of disease that will get everybody sick," said Leonarduzzi.

Early d is the best defense against FMD and Anthrax, he said.

Anthrax has appeared in the Edwards Plateau in the past 60 days.

"It's a result of the correct weather conditions and soil conditions. When those two come together in the right formula, that's where you'll see Anthrax persist," said Leonarduzzi.

He said that there are 13 ranches with cases of Anthrax in the counties of Uvalde, Val Verde, Edwards and Kinney. Each is quarantined, and the animals affected are mostly white-tail deer...those free range animals without a vaccine available to them.

This year's cool, wet spring and the hot, dry summer are what contributed to the growth of the bacteria which gets on the ground, turns into spores and can live in the soil for as long as 60 years, according to Leonarduzzi.

A dose of vaccine that cost about fifty cents per animal can protect animals, eight days after it is given.