There was a good turnout at the Goat Twilight Tour held August 1 at the University of Maryland's
Western Maryland Research & Education Center in Keedysville.
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| Loading up for the wagon tour. |
Participants learned about the Center's Goat Research and Extension
Program, including the
Western Maryland Pasture-Based Meat Goat Performance Test and
pen vs. pasture study.
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| Sampling goat meat. |
Participants also had the opportunity to sample recipes made with goat meat (chevon). The recipes were prepared by a local chef (Todd Morren). The meat was from two locally-produced Kiko bucks that had been sired by a top-performing buck from a previous performance test.
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| Bucks in the pen vs. pasture study |
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