We would like to offer clarification of some information in our August Newsletter regarding percentage animals in ABGA. According to Rules 200-206, the American Boer Goat Herd Book is comprised of 3 herd books: Fullblood, American Purebred, and American Percentage. Fullbood Boer Goats: 100% American Purebred Boer Goats: are less than 100%; females are accepted down to 93.75% and males down to 96.875% Boer. American Percentage Boer Goats: females are accepted from 25% to less than 93.75% and males from 50% to less than 96.875% Boer. For more information about ABGA herd books and percentage animals, you can view page 5 of the ABGA Rules and Regulations. To determine the percentage of an animal, combine the percentage of the sire and the percentage of the dam, and divide by 2. (% of Sire + % of Dam) ÷ 2 = % of Animal

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.

The ABGA Fullblood Pair & Group Winners are: The ABGA Percentage Pair and Group Winners are: We would like to congratulate these exhibitors! We’re proud of you. Thank you to all who participated!

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.

San Angelo – The American Boer Goat Association (ABGA) is adding a new class – the Meat Goat Evaluation – to its National Show this year. “Its purpose is to showcase the meat goat itself as an end product,” said ABGA Board of Director David Carwell. “We will compare those in the ring and on the rail.” Animals will be shown in the ring before being slaughtered, and their carcasses will be evaluated, explained ABGA Executive Director Katie Carruth. “The point of the class is to highlight the aspects that make a quality meat goat,” Carruth said. “We will recognize the winners in multiple categories with the potential of more than $10,000 in prizes.” Any Junior American Boer Goat Association (JABGA) member may participate, and bucks, does and wethers can be shown, she explained. Exhibitors will be required to keep a 2022 JABGA National Show Meat Goat Evaluation Record Book, and they will participate in three categories: show ring, carcass evaluation and record book. “This class to me is of high importance,” Carwell said. He’s not the only one. ABGA member Alyssa Dugat will be one of the judges at the National Show, which is Saturday, June 11 through Saturday, June 18 at Fonner Park in Grand Island, Neb. She even shared what she’s looking for in the class. “When judging animals for the Meat Goat Evaluation, I think one’s mindset must move away from the traditional characteristics we look for in typical breeding show goats and really try to evaluate animals strictly on carcass merit,” Dugat explained. “For me, that means selecting the animal that brings the most red meat in relation to skeletal size.” Dugat added she’s always looking for the most complete animal in the ring. “The ultimate winner might not be the biggest, most muscular or widest tracking animal in the class,” she explained. “I am searching for the animal that puts everything together in the best package.” For Carwell, the class takes ABGA back to its beginning. He said a lot of breeders initially brought Boer goats to America as a breed up program. “They were making a living raising goats in West Texas and were needing to produce the most amount of pounds per goat they could with what they had,” Carwell explained. “We, as a breed and as an association, have a strong disconnect with the commercial industry as a whole.” Dugat thinks the Meat Goat Evaluation is a tremendous opportunity for ABGA members. “I believe the commercial meat goat side of the industry is where most producers stand to make substantial profits,” she added. “The price of goats in the meat industry is at an all-time high and only projected to rise. If we as an association can realign the meat goat industry and the show goat industry, we can all stand to benefit for years to come.” Just like Carwell, Dugat hopes this class will help bring the association back to its origin. “The Boer goat was introduced into this country as the meat goat - not a show goat,” she said. “I think if we as an association can remember and embrace the history and purpose of the breed, we can all benefit in the future.” This is exciting for JABGA member and Board of Director Logan Hollen. “The Meat Goat Evaluation is going to be an experience like no other,” she said. “We will get to show first-hand what the Boer goat is truly about. Goat meat is one of the most desirable meats in world.” While Hollen is not participating, she said she’ll be in attendance watching. “I am really looking forward to watching the new class that is very important and will hopefully inspire others,” Hollen said. “With the new goat evaluation class, we not only show our animals off from the outside but give a deeper look into the muscle expression and structure of the Boer goat.” This is music to Dugat’s ears. She said while Boer goats were introduced to this country as a meat goat, the primary use of the breed and the association has shifted to focus more on the show goat industry rather than the meat goat industry. “This shift in focus has changed the way producers select their breeding stock,” Dugat said. “ABGA members aren’t selecting animals based on carcass merit, functionality or mothering ability, they are selecting animals based strictly off pedigree and show ring performance.” Dugat is looking forward to this year’s National Show and the possibility it has to change the mindset of members. After all, the show’s theme is Boer Goat Strong. “I hope the meat goat evaluation class will help bring more awareness and educate members, and in turn, help realign the show goat industry with the meat goat industry,” she said. “Nationals is always a week full of catching up with old friends, making new ones and creating memories to last a lifetime. This year, I am excited for all those things but especially to be a part of the first Meat Goat Evaluation.” Carwell agreed. In addition to the meat goat evaluation class, members will support the charity Mission 22. Their donations will go to helping veterans, their spouses and children through programs Mission 22 provides. There will also be a photo contest that will benefit ABGA’s new foundation. “The ABGA Nationals is always a great time to connect with breeders from around the country who come to showcase their animals,” Carwell added. “The industry’s best of the best is presented, and it’s always exciting to see how things play out.”

We want to thank our wonderful sponsors for being part of our 2022 National Show! 2022 National Show Endcap Sponsors: 2M Boer Goats 2MS Boer Goats - Mike and Marjeanna Smith / Amarugia Boer Goats - Diefenbach Family Blue Gainey Ranch / Cactus Boer Goats / KT Boer Goats B-Mack Farms / Mackey Family Farms Boot Jack Boers Clear Creek Farms / Kenneth and Patricia Motes Aaron & Denise Crabtree Custom Color Boer Goats Dustin & Heather Finch Chrystie & Jeff Gibbs / Gibbs Farm Hill Top Boer Goats / Wetherell Farm Bill, Sue, Christie, Rebecca, & Nicole Hobby Jeb James, Brian Sharp, Stefan Logan K2 Ranch Boer Goats Samuel & Carrie Knott Kody Goats Lee & Sharon Dana Menger Creek Ranch Janet Moraczewski Audra Lynn & Matt Moravec Nicholas Pitlick Paint Creek Show Goats Radiant Reds / Elwood Livestock Redden Bros. Richard Lamb / Shamrock Farm SAKB Boer Goats Chris & Jodi Scholl Shepherd Creek Ranch Stuart Show Goats Westfall Boer Goats / Sandra Egger Windy Acres Boers

We want to thank our wonderful vendors for being part of our 2022 National Show! We really appreciate your sponsorships. The 2022 National Show wouldn’t have happened without you! Diamond: Sullivan Supply, Inc. Sapphire: Backyard Green Films Lowe’s Pellets & Grain T.D. Wall, Inc. ReproLogix Reproductive Technologies Platinum: AgriBuckle.com - George Benjamin Jr Sydell, Inc. Gold Sponsors: Boer Goat Nation Kemmer Auctioneers Outback Laboratories Silver Sponsors: American Goat Federation B&D Genetics Red Barn Creations 605 Triple W Genetics – Thomas Woelfle Twisted Stitch, Inc. Bronze Sponsors: BioGenics, LLC. Creations by Sam Goat Shed - Harmany Creations Kenna Lynne Jewelry/Kenna’s Cones Lucky Farms Sweet Girlz Copper Sponsors: 2 Sister Farms, LLC. BioZyme, Incorporated Bling in the Ring Casada Creation Doc Probiotics Essential Feeds Finch Nutrition Flatrock Reproduction Services, LLC. Harvest Hill Ventures McClain Livestock Therapy Platte Valley Boer-Nanza The Prized Goat Signs & Designs

2022 National JABGA Premium Money Sponsors! A special thanks to Ron Dilley for all his hard work getting this together! JABGA Wether Show Flatrock - Ron & Debbie Dilley Russell Southerland Commercial Doe Show 2 Sister Farms - Neil & Jillian York Ash Specialized Newton Farms Bred & Owned SAKB Boer Goats Southern Comfort Ranch JABGA Percentage Show Ervin & Trey Chavana Childers Show Goats Radiant Reds – Elwood Livestock Rocking 4R Farms JABGA Fullblood Show 2M Boer Goats Advanced Boer Genetics JABGA Fullblood Buck B-Mack Farm Gibbs Farm Mackey Family Farm Meat Goat Evaluation Rick and Elara Bowman, Backyard Green Films Kenny and Megan Elwood, Kenny’s Killer Jerky David Carwell, B&D Genetics

We want to thank our wonderful sponsors for being part of our 2022 National Show! Ring Banner Sponsors AgriPeril Insurance, Reed Burres Chinquapin Farm JLG Enterprises Meat Goat Trax Triple W Genetics SmithCo. Livestock & Pet Holding Ring Sponsor Triple W Genetics Coffee Bar Sponsor Newton Farms Banquet Sponsor Kemmer Auctioneers JABGA Contest Banners Grand Champion Bred and Owned Percentage Doe sponsored by JLG Enterprises Grand Champion Buck sponsored by Triple W Genetics Grand Champion Fullblood Doe sponsored by Frisco Hill Farm Reserve Champion Fullblood Doe sponsored by Frisco Hill Farm Grand Champion Percentage Doe sponsored by Blue Gainey Ranch Yop 5 Overall Wether Banner sponsored by JLG Enterprises

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.