The ABGA Office will be closed starting noon (12 pm CST) on Wednesday (11/23) and remain closed through Friday (11/25). We wish you a Happy Thanksgiving! We will be back to regular office hours on Monday (11/28).

You can find our forms here.

Please have your ABGA Member Number & your goat's registration numbers ready when contacting the office. Send all email correspondence to mail@abga.org Alternatively, you may submit a work order to the ABGA office by clicking the SUBMIT WORK button. We also accept work orders via the US Postal Service, UPS, & FedEx. Our mailing address is: 4258 S. Jackson St. San Angelo, TX 76903

Beginning August 1, 2022, the standard rush fee per animal will increase to $25.00 USD. The current $5.00 USD fee will be honored on all rush orders received prior to August 1. Same-day rush orders will remain at $50.00 USD per animal. This change was approved by the ABGA Board of Directors at their recent Face-to-Face Meeting. You can view the minutes here:

We want you to become an ABGA Certified Judge! The ABGA Judges Certification Course will be held the first weekend of November at Tarleton State University in Stephenville, Texas. Here are the details: ABGA Certified Judges applicants must be ABGA members in good standing and over the age of 21 as of the first day of the Judges Certification Course. Registration for the Course is $500 USD. Only 40 slots are available on a first-come, first-serve basis. Slots will be awarded to those who complete the online application in full (including payment) at the time of registration. The online application will be available starting at 12:01 AM CST on Thursday, September 1, 2022.

This easy Asian-inspired chevon (goat) recipe is courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine. Stir-Fry Chevon with Green Onions Ingredients 2/3 LB chevon (loin or leg), cut into thin slices 2 TBS sesame or safflower oil 12 green onions, cut into 1” lengths Marinade 1 ½ TSP garlic powder 2 TBS soy sauce ½ TBS sugar 2 TBS rice wine vinegar 2 TBS cornstarch Marinade 2 3 TBS soy sauce ½ TSP sugar ½ TSP black pepper 4 TBS water Directions Cut meat into uniform 1/8” slices, 1 ½” to 2” long Combine meat and Marinade 1 in a resealable bag; shake to coat thoroughly. Refrigerate at least 1 hour. Stir-fry meat in oil, stirring often Add Marinade 2 and green onions Continue to stir-fry until thoroughly heated Serve over warm rice Makes 5 servings.

Cozy up with your family with this flavorful dish! This Braised Goat Shanks recipe is from our ABGA Board Member Maddie Fenton’s kitchen. This hearty dish was featured in the JABGA’s cookbook and is perfect for the Fall and Winter. It could even be used as a holiday meal.

These luau-worthy Hawaiian goat mini-kebabs are courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine. Hawaiian Goat Mini-Kebabs Ingredients 1 LB boneless leg of goat, cut into ¾” cubes 1 14-oz can pineapple chunks, each cut in half 1 CUP Italian dressing ¼ CUP melted butter 1 clove garlic, minced 3 slices bacon, cut into 1” pieces Directions Combine cugoatgaot meat, Italian dressing, and garlic in a shallow dish; marinate 1 hour or overnight in the refrigerator. Place marinated goat cubes, bacon pieces, and pineapple chunks on mini-skewers or toothpicks. Brush skewers with melted butter. Broil 5-8” over a heat source for 5 minutes. Serve hot. Makes 6 servings.

This Cajun-inspired recipe is courtesy of former JABGA Area 4 Director Isaac Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store. Goat Gumbo Ingredients 2 ½ LBS goat meat 1 large green pepper ¼ CUP all-purpose flour 3 large tomatoes, chopped 1 TSP dried whole thyme 1 bay leaf ¼ TBS pepper 2 CUPS chicken broth 3 TBS butter 1 package frozen okra 3 TBS vegetable oil ½ TSP hot sauce ¾ CUP chopped green onion 6 CUP hot cooked rice Directions Trim excess fat from goat meat and cut into 1” cubes. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in a Dutch oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in the Dutch oven. Add onion and green pepper to drippings; sauté until tender. Stir in meat and the remaining ingredients, except rice. Cover and simmer for 1 ½ hour. Serve over hot rice.

We want to thank our wonderful ringside sponsors for being part of our 2022 National Show! 2022 National Show Ringside Sponsors: 2M Boer Goats Crew 2MS Boer Goats - Mike & Marjeanna Smith / Amarugia Goats - Diefenbach Family Able Acres Advanced Boer Genetics Blue Gainey Ranch / Cactus Boer Goats / KT Boer Goats Boers By Hobby / Lamoni Farms / Kemmer Auctioneers Breezy Acres Boer Goats / Carlson's Pine Crest Susan & Frank Burner / Interstate Boer Goat Association C&J Scholl Farms / Wicky's Rockin Boer Goats / Harman Farms Clear Creek Farm LLC Clear Creek Farms / Kenneth & Patricia Motes Crazy T Boer Goats Culver Family Farm Culver Family Farm Transportation Services, LLC Dust Devil Ranch / Clemens Fitting & Photography Flying L Ranch Boer Goats Hill Top Boer Goats / Wetherell Farm K Hollow Boer Goats / Fitzwater Crosscut Farm Land of Grace Farm / Redden Bros. Norman, IN Lucky Farms Lucky J Family Goats MM7 – Mount Madonna Boer Goats Paint Creek Show Goats Pair-A-Docs / Menger Creek Ranch / Mazurek Family Ranch SAKB Boer Goats SBZ Ranch Shepherd Creek Ranch / Stuart Show Goats Westfall Boer Goats / AB Pros Wildewind Farm

This recipe is courtesy of former JABGA Area 4 Director Noah Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store. Curry Goat Ingredients Marinade: ½ CUP soy sauce ¼ CUP curry powder ¼ CUP chopped garlic 2 TBS chopped fresh basil 1 TBS crushed red pepper 1 TSP dried oregano 1 TSP ground black pepper 2 LBS goat meat, cut into 2” chunks Curry ½ CUP oil 4 CUPS coconut onions 1 CUP chopped bell peppers ½ CUP chopped carrots ¼ CUP chopped green onions Directions For the marinade: Mix soy sauce, curry powder, garlic, basil, crushed pepper, oregano, and black pepper in a large bowl Add goat meat to the bowl and marinade overnight For the curry: Remove the goat from the marinade Heat oil in a large pan and add the goat =. Turn the heat to medium and sear the goat until brown (about 15 minutes) Add the coconut milk and 4 cups of water. Cover and cook about 2 hours. Add the onions, bell peppers, carrots, green onions, and bay leaves; simmer for about 1 hour. Serve with rice or with rice and peas.

SAN ANGELO – The World Championship BBQ Goat Cookoff during Labor Day Weekend will be bigger this year. The American Boer Goat Association (ABGA) will be part of the cookoff for the first time, thanks to its National Show Manager DeLaine Schwertner. Born and raised in Brady, Schwertner was the Brady/McCulloch County Chamber of Commerce executive vice president from 1999 to 2006. “When I began working for ABGA, I knew immediately I wanted to join forces with the Brady/McCulloch County Chamber of Commerce to promote the World Championship BBQ Goat Cookoff,” Schwertner said. “Boer Goats are raised as meat goats, and I couldn’t think of a better platform to partner with than my own hometown cookoff.” She reached out to Chamber President Taylor Hoffpauir. By the end of the conversation, it was decided ABGA Executive Director Katie Carruth would be a judge. The former Masked Rider at Texas Tech University, Carruth grew up around horses, cattle and goats. She graduated with an agriculture communications degree in 2003. Carruth was the agriculture reporter at Fox 34, the Fox affiliate TV station in Lubbock, while a student at Tech. In 2016, she graduated with a master’s degree in sustainable agriculture and food security at Royal Agricultural University in England. Carruth thinks goats are the answer to many environmental, food access and economic challenges in the world today. “It is an honor to be a judge at the World Championship BBQ Goat Cookoff,” Carruth said. “A big fan of goat meat, I’m looking forward to this event and tasting the different dishes.” Schwertner agreed. She also serves as the Junior American Boer Goat Association (JABGA) coordinator and is thrilled to share this event with her colleagues and ABGA and JABGA members. “This is sure to be a great event,” said Schwertner, who still remembers the sounds and smells from past cookoffs. “The mornings were cool, the afternoons blazing hot and the whole town had a smokey haze that let you know it was cookoff time. Every grocery store was packed. Everyone had their matching team shirts, and there wasn’t a folding chair or a hotel room to be found within 100 miles.” She hopes this year’s cookoff will be imprinted in the memories of her colleagues and members as well. To help make that happen, the association is bringing in Backyard Green Films, an agricultural production company, to film and interview several locals about the event. “We are thrilled to film this cookoff and help make it one for the books,” said Schwertner. “I can still remember when the cookoff was featured on the Food Network’s All-American Festivals. It was awesome getting to see Brady on national TV.” She’s looking forward to seeing an ABGA member cook this year and would like to encourage residents to come out and enjoy the fun. “The cookoff has always been that event that draws everyone together. Come enjoy family one last time as summer comes to a close.”