Developing a taste for goat meat

Two families take time out in the sun.

Farmer Robin Sears just loves what he does raising Boer goats.

"They are such a cute and affectionate animal that raising them is not work," he says. "I treat them like royalty, with respect and care and you build up a trust," he said.

Robin moved from near Raglan to Dannevirke in February and set about building the infrastructure on a bare 7ha property so his Boer goats could be accommodated. There is still work to be done but he now has 16 paddocks and 100 goats on the property.

These cute orphans are extremely friendly

He has been in goat farming a long time, first in Taupo raising goats for milking, then Angoras for their fibre but now he has Boer goats for meat. Goat meat is the most widely eaten meat in the world and one of the most expensive to buy.

The government imported Boer goats into Otago and Canterbury from South Africa a decade ago and there is a well organised industry with its own infrastructure and .
In the North Island goat meat is classed with wild goat meat, low priced and not very profitable.

Time at the milk bar.

"Anyone who tastes Boer goat meat having eaten wild goat would not even think it was of the same species," he said.

Boer goats produce three times in two years, usually twins but this year one nanny, Turnip, produced triplets.

CC - the patriarch now retired from stud duties after nine years.

Robin plans to build up a herd of 100 breeding nannies so his meat production business is sustainable. He hasbought one of New Zealand's top bloodlines from Nelson to build up numbers.

In the meantime he is trying to educate the public in his mobile catering business about the benefits of eating goat meat.

Kids love to climb and explore.