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OUR HISTORY / ABOUT THE JENKINS RANCH

THE TEXAS HILL COUNTRY HAS BEEN HOME TO OUR FAMILY SINCE 1860s. OUR SPANISH GOATS  WERE BORN AND RAISED IN OPEN PASTURE LAND ON 1,250 ACERS FREE TO ROAM, EATING OAK  & OTHER BRUSH, GRASS & FORBES. RANCH WATER IS FROM THE PURE EDWARDS AQUIFER.

SPANISH GOATS FIT OUR NEEDS FOR LAND CONSERVATION IN THEIR SIZE & NATURAL ABILITY TOEFFICIENTLY FORAGE MORE THAN OTHER BREEDS OF GOATS IN OUR SEMIARID CLIMATE.

SALT & MINERAL are ALWAYS AVAILABLE. DURING DROUTH PERIODS, THEY ARE SUPPLEMENTED ORGANIC ALFALFA & OTHER ORGANIC COMMERCIAL FEED INBETWEEN THE RAINS & THEIR PERIODS OF GREEN TO MAINTAIN CARCASS QUALITY.

( some GMO corn has been feed over the preceeding years.

We are IN THE PROCESS of BEING FULLY ORGANIC  by the end of the 2016.

CORN is used only to gather and move goats not as a food supplement )  

PROCESS

We care for and transport our animals. Your order is USDA inspected, sub zero flash frozen, vacuums packeted in convenient portions. Packed in Igloo Ice chest with outer box. Overnight ship arranged by us and arrival time email sent the day order is shipped.
Older nannies, muttons and billies are offered to the experienced cooks who are accustomed to the low temperature and slow cooking required to keep all goat meat moist and juicy. The processor is a family business established in 1927 and no long haul for goats. This and no product held in long term storage allow us to pass on to you Wholesale pricing. Better price for a quality product so, be little patient with the 3-4 week shipping time.

NEW TO GOAT MEAT?

Mature muttons and billies for herd protection and cedar control. We have not experienced any cedar taste from them. Dressed wt. for billies and muttons may be as high as 74lb. without any other bonus pieces (heart, tongue, head, etc. ).
Group #3 is old nannies we offer this group as ground burger style only. These are limited in number so order well in advance.

Goat Meat*Milk* Cheese by Bruce Weinstein and Mark Scarbrough, page 27, states “There are only three temperatures that matter for goat – 140° F, 150° F, 160° F.  At 140° F, any interstitial fat has melted, bathing the meat in its goodness.  In fact, it’s about all melted at that point.  By 150° F, it’s gone, evaporated, dried up; the meat has become fit for shoes.  Which means you have to push the temperature a bit, to around 160 degrees F (or even a little above for some cuts), where you get collagen melt–which then returns “juice” to the meat, making it again moist and luscious.”

NUTRITION

RANCH RECIPES

GRANDMOTHER ALLENES BAKED GOAT MEAT

Bake in a 9x13 metal pan, at least or 3 inches deep.
Preheat oven to 425 degrees to start and meat should bake at this temperature for about an hour.
Salt & pepper meat well.
if the pieces are small enough, put in a shoulder, ham, part of ribs, and 2 or 3 pieces of backbone. Put the ribs on the bottom to begin with and about an hour before meat is done pull the ribs to the top of meat to get crisp & brown (do not cut ribs apart until ready to serve).
Water in pan, add about 1/2 in. of at the beginning of the baking.
Lower temperature to 300 degrees and bake for at least 3 more hours.
Cover pan with foilexcept for the last hour, when the ribs are pulled to the top to brown.                                                  

GRANDDADDY AUBREYS FREID GOAT MEAT  —
Cubed meat from shoulder & ham into pieces about 3/4 to 1 in. in size.
Salt & Pepper and Flour.
Oil at a Med. High temperature in a cast iron skillet. Do not crowd meat or it will steam instead of frying.  It will be done quickly.  Do not overcook, but it should be somewhat crusty on the out side.
Make a Cream Gravy from the drippings.
Serve with Mashed Potatoes and Hot Biscuits, Green Beans with Cheese Sauce, Creamed Squash, Pinto Beans, Peach Cobbler. 

This meal was served most frequently during shearing time and other times when a meal was needed that a could be put on early and not worried about. 

ADDITIONAL INFORMATION

We have been asked about goat Meat, organs and bones for pets.Meat and organs are rich, sudden changes to a pets diet are not advisable. Feeding just organs or raw meat may be too much for your pet. *Never ever feed goat bones of any kind cooked or raw to pets they splinter alot. Dispose of them where your pet can not get them.

Always talk to your veterinarian before feeding goat as part of their diet. We assume no liability for your choice in this matter.