is put together. Emphasis should be placed on the feet and legs, top line, rump and shoulders. The goat should stand and travel wide on both front and rear legs. The legs should be straight with strong pasterns. The top line, back and loin region, should be relatively level from the top of the shoulders to the hook bones (hip). The rump should be long and square with a slight slope from the hooks to pins area. The shoulders should be smooth, blending into the neck and the fore rib.
Muscle: Muscle is very important in a meat goat projects, because it impacts the quantity of meat harvested from the animal. General muscling in the animal is identified by handling and viewing the muscle quantity and definition in the loin and hind legs. The loin should be broad and thick. The goat should have a deep expressive rump and leg muscle. Wider standing and walking goats are generally heavier muscled. The goat should also be wide through the chest floor with a defined, large forearm.
Balance: Balance is described as “eye appeal” or the goat’s overall appearance. This is a subjective measure that is different for each judge. Generally it is interpreted by how well the body parts (neck, shoulder, rig cage, loin, rump, and leg) blend together. The parts of the body should flow smoothly into each other. A balanced goat holds it head erect. Typically, a well-balanced goat is one that catches your eye when you first enter the pen.
Be sure to ask the breeder for information about the birth date, castration date, dehorning date, vaccination schedule and types, deworming schedule, feed type and amount, and confirmation of the name and telephone number of the breeder. Write this information down in your records and store it in a place you can refer to.