Tennessee Meat Goats & TexMaster Meat Goats

Does are easy kidders and excellent mothers. Year-round (aseasonal) breeders, Tennessee Meat Goat does normally have multiple births, and a 200% kidding ratio is not uncommon. Well-attached compact udders produce milk "on demand." Research completed at Virginia State and Virginia Tech universities has revealed these durable, self-sufficient pasture animals to be more parasite resistant than other breeds.

Tennessee Meat Goats come in many color combinations; black and white occurs frequently, but other colors include solid tan, tan and white, all white, black, and roan. Bucks and does continue growing until they achieve full maturity at four years of age.

 HARDY, PROLIFIC, EASY TO HANDLE

Onion Creek Ranch BUCK. Side and rear view of heavy muscling of fullblood Tennessee Meat Goat buck

Myotonia, the inherited neuro-muscular condition which causes these goats to stiffen and sometimes fall over when startled, is the reason for the heavy muscling in fullblood Tennessee Meat Goats. The constant contraction and relaxation of these muscles as fullblood Tennessee Meat Goats grow results in very tender meat. The stiffness in no way results in tough meat, but rather just the opposite! These goats simply carry more muscle in relationship to their gross weight. Research done at Virginia State University reveals a meat-to-bone ratio of 4:1, significantly higher than other breeds. Dr. Lou Nuti of Prairie View A&M University's International Goat Research Center north of Houston, Texas, has completed research proving a 6% to 10% greater meat yield is achieved by using a Myotonic buck on other-breed does. This means less waste and more money in the producer's pocket.

MUSCLING MEANS MEAT

The only meat goat developed without dairy influence, this improved Myotonic goat stands head and shoulders above its ancestry.

At the original Ranch near Buda, Texas, Onion Creek Ranch created the Tennessee Meat Goat