Spanish Goat

Goats were a common sight on early European sailing ships. They were desirable because of their relatively small size. They are agile, friendly, and capable of eating a much less desirable, but more available, diet than other sources of milk and meat.

When Coronado, DeSoto, and other Spanish explorers came to America, they brought goats as a meat source. Some of these goats either escaped or were released when alternate meat sources were discovered.

That would have placed the first goats in Oklahoma and Texas in the early 1540s. Pockets of wild goats, decended from these animals, developed for over 400 years before developing this livestock became profitable.

Smaller, more agile goats survived better in the wild. These feral goats became known as "Spanish" or "brush goat". Although not of a specific breed ancestry, they have developed through natural selection. The term has also become used to describe any goat of unknown ancestry. Most are wild or semi-wild. Size varies greatly due to climate, terrain, and available breeding stock. Body shape, ear shape, horns, hair and color are not consistant.

Traditionally, in the United States goats have not been considered a meat source. Ethnic groups have increased in the last few years from areas where goats are a staple in the diet. These recent groups have had the money and influence to attract the owners of wild goats. These owners have begun to change their strategy regarding their goats, implementing management to increase the size and meat characteristics of their animals. New and larger breeding animals, such as the Boer goat, have been crossbred with the Spanish Goat. The fat content of the Spanish Goat's meat is significantly less than beef.