In South Africa, goats have always held a sacred space in tradition, whether for weddings, initiations, or ancestral ceremonies. And step into some of Mzansi’s trendier restaurants today, and you’ll find something unexpected on the menu: goat meat, reinvented for the modern palate.
No longer reserved only for rituals, goat meat is being savoured for its flavour, texture, and even its health benefits. And behind this culinary trend is a deeper change, one that’s opening doors for farmers across the country.
From culture to cuisine
From Ha Ravele, in the heart of Limpopo, Emmanuel Mudau of Mathuba Genetics has spent over 16 years perfecting the art of goat farming. His focus? Raising quality meat goats like the Savanna and indigenous breeds, animals that thrive on communal land and offer more than just tradition.
“Savanna goats grow quickly and reach a large size, producing a good weaning weight. When you wean them, you can see the difference within just two months; they’re ready for market,” Mudau says. “They also produce high-quality meat.”
Natural resistance to disease, a strong grazing instinct, and access to protein-rich vegetation like sekelbos make his goats not only hearty but also high in meat quality.
As demand grows locally and abroad – especially in Middle Eastern export markets – Mudau knows he’s not just farming goats. He’s farming for flavour, quality, and the future.
Rethinking the goat’s worth
For animal scientist Olwethu Laho from Cofimvaba in the Eastern Cape, this evolving market is also a chance to correct old misconceptions.
“A lot of people believe black farmers don’t view goats as a serious commercial asset,” he says.
“Goat meat also suffers from a poor reputation because it’s usually sourced from older animals, and people tend to view goats as a fallback for financial emergencies.”
Olwethu Laho
However, that’s changing. With an estimated 7.8 million goats in South Africa, the untapped potential is hard to ignore. Most are still raised in informal systems, but Laho sees opportunity in breeds like the Boer, Kalahari Red, and Savanna, all known for their resilience and strong meat characteristics.
He highlights their ability to thrive on limited resources, endure harsh climates, and even birth twins or triplets in tough conditions, all traits that make them ideal for South Africa’s diverse farming landscapes.
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More than a trend
For Johannesburg-based agricultural economist Conce Moraba, the numbers speak for themselves. The Boer goat, she says, has exceptional fertility rates and can reach 100kg in males, a dream for meat producers. Kalahari Reds and Savannas also stand out for their adaptability and efficient feed-to-meat conversion.
“From an economic perspective, their reduced dependency on supplementary feeding translates to lower input costs, enhancing profit margins for producers.”
Conce Moraba
She also sees enormous potential in indigenous veld goats, which offer genetic diversity, hardiness, and lower veterinary costs, a critical benefit in communal systems where inputs must be tightly managed.
Even from a nutritional standpoint, goat farming checks all the boxes. With modest protein and energy requirements, goats are a smart fit for grazing systems. And with varying carrying capacities between sweet and sour veld, smart stocking strategies can ensure long-term sustainability.
Farming that fits
Goat production isn’t one-size-fits-all, and that’s part of the appeal. Whether it’s the ceremonial markets of KwaZulu-Natal, cross-border trade in Limpopo, or export-ready herds in the Northern Cape, different provinces offer different pathways to success.
Still, challenges linger: limited access to formal markets, the absence of a standardised grading system, and gaps in disease management and breeding support. However, the opportunities, particularly for smallholders, are undeniable. Goats offer low start-up costs, strong returns, and resilience in a changing climate.
With local production still unable to meet rising demand – and an annual shortfall of up to 20 000 tonnes – the call is clear: there’s room for more goat meat at the table.
Whether you’re a restaurateur chasing new flavours or a farmer looking for your next big venture, goats might just be the answer. After all, they’ve been here all along – we’re just seeing them with fresh eyes.
This article was first published by our sister publication, Food For Mzansi.
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