I own Cylon Rolling Acres, a grass-based livestock farm in Western Wisconsin's St. Croix River Valley. I'm raising meat goats using rotational grazing and regenerative farming practices.
Our goat meat is sold direct to consumers nation-wide and regional wholesale accounts, including retail and restaurants in Wisconsin and the Twin Cities area.
When we started our farm 10 years ago, I decided to raise meat goats because of the growing demand for goat meat and lack of availability for consumers.
I realized it's a complicated market since it serves a diverse mix of cultures and has no traditional go-to-market strategy as compared to other livestock. I learned grazing is a long game. It takes time to build a hearty, resilient meat goat herd raised on pasture.
If you’re experiencing the same challenges, I want you to know that you’re not alone. In fact, I don’t want you to go at it alone. or spend extra time figuring out how to make raising meat goats work for you.
There’s an unattributed stat that says most goat farmers only last 5 years before quitting. I don’t want that to be you.
Enrollment week opens: March 4 |
Coursework starts March 11, self-paced
Take an in-depth dive into the goat meat industry to learn more about consumer behavior and trends, production practices, meat processing, and marketing strategies.
Join my four-week program to set the foundation for your journey in marketing your meat goats.
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