This recipe for classic goat jerky 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. Goat Jerky Ingredients 1 CUP Worcestershire sauce ½ CUP soy sauce 2 TBS brown sugar 2 cloves garlic, crushed Thinly sliced goat meat (1/8” to ¼" thick) Directions Mix all liquids. Stir in brown sugar until dissolved; crush garlic and stir into liquid. Trim all fat from goat meat. (Fat will cause spoilage of jerky.) Add meat to marinade, coating thoroughly. Let sit covered in the refrigerator for a minimum of 6 hours, stirring meat occasionally. Dehydrate in the Oven Place meat strips on a cooling rack on a cookie sheet; place the sheet in the middle of the oven. Dry meat in the oven at least 150 degrees Fahrenheit for 6-8 hours, turning every 2 hours to ensure even drying. Jerky strips can also be dehydrated in an inexpensive food dehydrator, which may take 4-6 hours minimum. Store jerky in an airtight container at room temperature for 5 days, in the refrigerator for 1 week, or in the freezer for a month or longer.

Funds cannot be earmarked for specific fees or services. Existing funds will be credited to your account. Money submitted to the ABGA office will go toward any outstanding balances. The entire outstanding balance must be paid before the work can be processed. (EX: You submit a check with the work to be completed in-office. If you submit work through Online Live before the work is completed, your funds will count toward the first submitted work instead of the most recently-submitted work.)

You can submit registrations work and other forms to our office via regular mail at 4258 S Jackson St, San Angelo, Texas 96903.

The ABGA office has received several calls about submitting registration work through our new software system. This new system, iCompete, will eventually replace Online Live and the Blue Screen systems. iCompete will be equipped to handle ABGA memberships, renewals, registry work, and show points in a single platform. At this time, some ABGA members can only view owned animals within their iCompete dashboard (not all members are able to view animals). ABGA staff are working with software developers to fix ongoing issues with iCompete and prepare for Phase 2 (registrations). We will announce when ABGA members can complete registrations, transfers, service memos, and other work through iCompete. We encourage members to renew now using iCompete to improve and simplify their member experience going forward. Haven't renewed yet? Learn how to renew through iCompete here:

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.