Have you been asked to provide a Service Memo, and don't know what it is or where to find one? Let's take a dive into the ABGA (American Boer Goat Association) Rules & Regulations to find out when and why you will need a Service Memo. First, we need to define what “service” means according to the ABGA’s rules. A service is a mating that may or may not result in a pregnancy, whether by natural service or artificial insemination. In short, a service is a mating. So, what is a Service Memo? A Service Memo is a form signed by the owner, or lesser, of a buck that indicates service or exposure dates to one or more does. The form requires both the buck and doe’s names, registration numbers, and the doe’s right and left ear tattoos. The form also requires contact information from both the owner of the buck and dam(s). But most importantly, the form must be signed by both parties. Note: If you own both the buck and doe of offspring you want to register, you do not need to provide a Service Memo. When do I need to provide a Service Memo? You will need to provide a Service Memo for the following: If a sire of an animal to be registered was not registered in the name of the owner (or lessee of record) of the dam at time of service, the owner (or lessee of record) of the sire must fill in and sign a Service Memo, giving name and registration number of the buck and date of service. If the dam was pasture-bred and the exact date of breeding is not known, the word “pasture” may be inserted in lieu of a date. Note: When leases of bucks are in effect, the lessee(s) is authorized to sign service memos for offspring conceived during the lease period. Transfer of Bred Doe: If you purchased a bred doe, a Service Memo from the breeder (owner of the dam at the time of service) will be required to register offspring. Always ask the current owner if the doe you are purchasing was serviced prior to purchase. If she was bred, have the current owner complete the Service information on the back of the doe’s registration certificate before transfer. When a doe has been transferred after being serviced but prior to the birth of her kid(s), and the service was not reported on the transfer application, the breeder (owner of record of the dam at the time of service) must provide a service memo with all required signatures to register any resulting offspring. Now that you’re familiar with Service Memos, be sure to keep a copy on hand. As your herd grows, so will the need for Service Memos. You can download a Live Coverage Service Memo here: You can also find the Live Coverage Service Memo, along with all our other forms on our website. abga.org/forms.

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Ever wonder why your Certificates of Registration are different colors? Check out the images below to see which Herd Book your Boer goat is registered to. For an explanation of the ABGA Herd Books, lets dive into the Rules & Regulations below! Rule 200: Herd Books The record of animal registrations of the Association shall be known as the American Boer Goat Herd Book. The methods in which the records are kept are vested with the Board of Directors. The American Boer Goat Herd Book is made up of three (3) herd books: Fullblood American Purebred American Percentage The herd book(s) are divided into categories. Each category is assigned a level of Boer breeding that determines the category of next generation. In order to maintain common percentage breaks, the percentage of the animal may be rounded to the nearest category. Rule 201: Fullblood Boer Goats Fullblood Boer Goats must have originated from 100% Fullblood stock, either imported or American born. Rule 202: American Purebred Boer Goat Does American Purebred Boer Goat Does must have a minimum of 93.75% and less than 100% Boer blood and originate from any combination of Fullblood, American Purebred, or American Percentage parents whose average percentage falls within the requirements for this category of registration. Does in this category become eligible to be shown in the same classes as Fullblood Boer goats. Rule 203: American Purebred Boer Goat Bucks American Purebred Boer Goats Bucks must have a minimum of 96.875% and less than 100% Boer blood and originate from any combination of Fullblood, American Purebred, or American Percentage parents whose average percentage falls within the requirements for this category of registration. Bucks in this category are eligible to be shown in the same classes as Fullblood Boer goats. Rule 204: American Percentage Boer Goat Does American Percentage Boer Goat Does must have a minimum of 25% and less than 93.75% Boer blood and originate from any combination of Fullblood, American Purebred, American Percentage, or unregistered parents whose average percentage falls within the requirements for this category of registration. Rule 205: American Percentage Boer Goat Bucks American Percentage Boer Goat Bucks must have a minimum of 50% and less than 96.875% Boer blood and originate from any combination of Fullblood, American Purebred, American Percentage, or unregistered parents whose average percentage falls within the requirements for this category of registration. Rule 206: Percentage Boer Wethers; Record of Pedigree Bucks of less than 50% Boer goat blood will not be eligible for registration. Wethers (castrated males) with at least one registered parent are eligible for a “Record of Pedigree” certificate. This “Record of Pedigree” will be issued after the proper documentation has been submitted with the wether’s herd prefix, herd name, tattoos, date of birth, and a three-generation history. Rule 207: Animals Otherwise Ineligible for Registration or Record of Pedigree; Listing Paper Animals that are otherwise ineligible for registration or a Record of Pedigree will be eligible for a “Listing Paper” with the Association. This “Listing Paper” will be issued after the proper documentation has been submitted with the applicant’s herd prefix, herd name, tattoos, date of birth, and a copy of any applicable registration certificate issued by another association.

This recipe is courtesy of former JABGA Area 4 Directors Noah Ridding and Isaac Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store. Easy Goat Enchiladas Ingredients 12 tortillas 1 onion, chopped ¾ LB grated Cheddar cheese 2 cans cream of chicken soup 1 PINT sour cream 3 jalapeno peppers 2 CUPS cooked goat meat Directions Mix sour cream and soup in a saucepan; add chopped peppers. Heat mixture until bubbling. Heat tortilla in hot oil one at a time. Add onions, cheese, goat meat, and a spoonful of soup mixture in the center of each tortilla; roll and place in a large baking dish. Pour the remaining soup mixture over the enchiladas; top with remaining grated cheese. Bake at 400 degrees Fahrenheit until the cheese has melted.

With the growing popularity of Caribbean and Indian cuisine in America, goat meat is finding its way into many more recipes. Goats are under mandatory USDA inspection. Read on for more information about this red meat. Background on Goat Goat is thought to have been one of the earliest domesticated animals. Cave art 10,000 to 20,000 years ago indicates that goats were common and important then. At the present time, goats provide the principle source of animal protein in many North African and Middle Eastern nations. Goat is also important in the Caribbean, in Southeast Asia, and developing tropical countries. Three-fourths of all the goats in the world are located in the developing regions of the world. Kids (goats under a year of age) are often slaughtered when 3 to 5 months of age and weighing from 25 to 50 pounds. Kids do not store much body fat until they are about a year old. Many goats are older than a year and heavier when marketed, but most, except aged cull goats, are slaughtered when less than a year of age. The meat of older goats is darker and less tender, but more juicy and flavorful than kid. The meat from male goats is lighter in color and lower in fat. The meat from female goats is more desirable for steaks and chops because it is more tender. How are goats raised for food? In the U.S., there are three distinct types of goats: Dairy goats, raised primarily for milk; Spanish or Mexican goats, produced for meat on a variety of open rangeland; South African Boer goats, a recently introduced breed that can adapt to various climates and can rebreed while still nursing; and Angora goats, raised primarily for their wool, used to make cloth. Excess males and cull goats are also used for meat. The Spanish and Angora goats are increasing in numbers in the Southwestern States, primarily in Texas. On brushy ranges, they improve the pasture for cattle and sheep by eating large amounts of twigs, shrubs, and brush. Are goats inspected? Yes. Goats are covered under the U.S. Federal Meat Inspection Act of 1906 and thus must be slaughtered under Federal or State inspection. Any carcasses slaughtered for sale must be inspected. Following are the number of goats federally inspected in various years. Is goat meat graded? No. There are no quality or yield grades for goat meat. Can hormones and antibiotics be used when raising goats? No. Hormones are not approved for growth promotion in goats. Antibiotics may be given to prevent or treat diseases in goats. A "withdrawal" period is required from the time most antibiotics are administered until it is legal to slaughter the animal. This is so residues have enough time to exit the animal's system. Goat meat is tested for antibiotics, sulfonamides, and pesticide residues if problems are suspected. Imported goat meat is sampled at ports of entry for residues that may result from the use of animal drugs, pesticides, or environmental contaminants. Data from residue monitoring rarely show residue violations. What are the retail cuts of goat? Retail cuts of goat are similar to those for lamb or mutton. Goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat. In some breeds of goat, there can be color variation between males and females; in other breeds, there is no difference. Where is goat meat consumed? The demand for meat from goats has increased in some markets of the Southeastern USA, which has led to new marketing opportunities for the small farmer/rancher. There has been an increase in the influx of ethnic groups from areas of the world where goat meat comprises a significant portion of the diet. In addition, there has been an increase in the consumption of "ethnic" foods as consumers explore and broaden their culinary experiences. Goat meat is often served in specialty dishes centered at festival or holiday events. Is goat classified as "red" meat? Yes, goat is considered red meat. Safe Handling of Goat Meat Handle goat the same as any other type of meat. At the grocery store, make your selection of goat meat from the refrigerator case just before checking out at the register. Put packages of raw meat in disposable plastic bags (if available) to contain any leakage, which could cross-contaminate cooked foods or raw produce. Take packaged meat home immediately and refrigerate it at 40 °F or below; use within 3 to 5 days (1 or 2 days for ground goat meat), or freeze (0 °F or below) for up to a year. However, if kept frozen continuously, it will be safe indefinitely. Before and after handling any raw meat or poultry, always wash hands in warm, soapy water for 20 seconds. Safe Thawing There are three ways to thaw meat: in the refrigerator, in cold water, and in the microwave. Never thaw on the counter or in other non-refrigerated locations. It's best to plan ahead for slow, safe thawing in the refrigerator. To thaw in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the package in cold water, changing the water every 30 minutes. Cook immediately. When microwave-defrosting meat, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving-defrosting. Partially cooking food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refrigerating or refreezing because they may have been held at temperatures above 40 °F, where bacteria multiply rapidly. Cooking of Goat Meat For safety, cook ground goat meat to 160 °F as measured with a food thermometer. Cook all raw goat beef steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed. Kid meat lends itself to all recipes for lamb: chops, leg or shoulder, crown roasts, rack or saddle, and kebabs. A goat carcass rarely has much fat to protect it from drying. Goat meat is generally quite lean, although its higher moisture content makes it tender when handled properly. The meat of adult goats is almost always subjected to stewing because of its relative toughness, but in stews, it is flavorful and tender. Storage Times Consumers should follow these tips for home storage of goat meat. Follow handling recommendations on the product. Keep meat in its package until it's ready to be used. Take goat meat home immediately and refrigerate at 40 °F or below. For best quality, use ground or cubed goat meat (such as stew meat) within 2 days of purchase and larger cuts within 3 to 5 days, or freeze the meat at 0 °F or below. It is safe to freeze meat in its original packaging. If freezing longer than 2 months, overwrap as you would any food for long-term storage. Ground or cubed goat meat will keep its best quality in the freezer for 4 months. Larger cuts, such as chops, steaks, legs, or loins, will keep their best quality for 6 to 9 months; ground meat, 3 to 4 months. Frozen goat meat remains safe indefinitely if kept frozen continuously. You can find the original article here: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/goat-farm-table

First Coni Ross Memorial Scholarship Recipient “Being chosen as the first-ever Coni Ross scholarship recipient means a lot to me,” said McKenna Blair, who is from Wagoner, Okla. “I considered her to be the best of the best.” Ranked 7th in her class, McKenna graduated Wagoner High School with a 4.0 GPA in May 2021. She now attends Oklahoma State University in Stillwater, Okla. As a double major in Agriculture Education and Agriculture Communications, she has a 4.0 GPA. “I will forever cherish Coni’s impact on my life,” McKenna said. “I can still remember her smiling and walking around the ring doing what she loved most. She brought so much positivity to the barns that always brightened my day.” Known worldwide for her knowledge of Boer goats and her interest in sharing her knowledge with others, McKenna said she hopes to follow in Coni’s footsteps. “I can only hope to, one day, be as knowledgeable about livestock as Coni and expand my own education to help and mold the generations to come,” McKenna said. After she graduates from college, McKenna wants to be an ag educator and build her own Boer goat herd. “Boer goats are beautiful animals,” McKenna said. “There is nothing cuter than a baby goat.” But it goes farther than that for McKenna. McKenna also wants to pay it forward by providing show animals to kids who are interested in showing and building a bond with the younger generations. McKenna said if you look deeper into what the Boer goat offers, there are many reasons to like Boer goats. “At the show level, they teach youth and adults how to manage time as well as how to be good caregivers,” she explained. “I think one of the greatest things Boer goats have to offer is their efficiency to convert forage to meat production. If a person isn’t interested in the show aspect of the Boer goat, the market and farm-to-table aspect is very beneficial and should be utilized more in today's world.” #JABGA #news

Congratulations to Jiles Coble who was selected to the 2021 Georgia National Livestock Ambassador team! #JABGA #news

An Unknown Staple of Meat | A Study of The Boer Goat Industry Casey Stevens’ goal is to change the meat goat industry. Her research “An Unknown Staple of Meat, A Study of The Meat Goat Industry” came in 4th in the Ag Sociology category at the San Antonio Stock Show & Rodeo. You can download and view her study here. #JABGA #news

By Alaina Blair Agriculture has provided me with vast opportunities and has impacted my life in many great ways: from skills learned and values instilled in me to hard work and responsibility are a way of life. It teaches perseverance, to hold tight to my faith, and know the sun will rise again tomorrow. Agriculture is not only cultivating the land, producing crops, and raising livestock, but it’s being a caregiver. It’s setting roots that run deep with family, history, and community. One day I will become part of a legacy left on the land as the next generation is raised. Agriculture is vital for all, for it produces the necessities that maintain life. ABGA has helped me find my passion and fuels my drive for the Boer goat industry. It’s given me the opportunity to be involved in the industry I so deeply love. Hopefully, one day I will be able to have a livelihood in becoming a veterinarian that specializes in small ruminants and giving back to the industry that has given me so much. Therefore, celebrating National Agriculture Week makes me think of gratitude and harvest time. Gratitude for the backbone of our nation that provides our food and a way of life to be proud of! It’s the past, present, and a promise of the future. It gives me a reason to celebrate the industry I love and settles my soul. Here’s to a lifestyle worth celebrating! #JABGA #news

By Logan Hollen What is Agriculture? As a girl growing up in Kentucky, I have been surrounded by ag my whole life. Throughout the past 18 years on this earth, I have learned what agricultural means to me. The foundation of the world is agriculture. Ag gives you everything – from the clothes on your back to the lights in your house. A few months ago, I found myself in front of a freshman ag class teaching them what agricultural is. After the lesson I left them with one last thing to remember, “without agricultural, we have nothing, without agriculture, we are nothing”. The American Boer Goat Association (ABGA) is a great representation of what agriculture is. This organization teaches young students about the importance of animals and how to properly care for them. We need more organizations such as the ABGA to share the importance of agriculture. I strive to share the importance of ag and continue to share with others why we must keep ag the focal point in everyday life. #JABGA #news

By Logan Hollen When going into any showmanship class the most important thing you want to do is have confidence. You can grow your confidence by having eye contact with the judge. When having eye contact it allows you to have a connection with the judge, and in hopes, they will remember you and set you apart from the rest. It’s very important to stay focused on where the judge is located in the ring. This is done by keeping eye contact. By knowing where the judge is at all times will let you have a smoother transition when moving around your goat and will help keep you focused on the class. This is definitely something that can be practiced at home with the use of a mirror. The use of a mirror in your barn will also help you with feet placement. Judges are very picky on how feet are placed. This will separate you from 1st place and 2nd place the majority of the time. The quicker you can place feet and be looking back up at the judge is what will push you towards the top of the class. #JABGA #news