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.
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.
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.
|Loading up for the wagon tour.|
|Sampling goat meat.|
|Bucks in the pen vs. pasture study|