Sunday, April 17, 2011

Tasty Boerbok

Last weekend I read an interesting article in the Travel & Food supplement of the Sunday Times - which wasn't only informative but also reminded me that amongst my huge collection of photos, I had some photos of Boerbokke. Yes, the article was about this indigenous breed, i.e. a South African home-grown goat, yet it appears that the boerbok has become "famous" overseas instead of in its country of origin.

According to the newspaper article this selectively bred goat is causing a stir from London to Texas, New South Wales (Australia), New Zealand & in Norway, yet only some Indians & Zulus "buy them off the trucks" in this country - because they want to slaughter & eat it. It's the boerbok's low-cholesterol meat they all are after (!!) which apparently tastes similar to lamb, but has more flavour, even if the texture of the meat is slightly coarser [This, apparently, is incorrect = SEE: expert comment below]. Goat meat is said to contain less than a third of the fat of beef & fewer calories than chicken. In a similar category, (our) ostrich meat has become very popular all over the world - but how many South Africans regularly eat it/buy the meat?

The boerbok was "developed" over many years/decades/generations. The main aim, apart from good meat, was that these goats had to be white - so they could be seen on the mountains! Another deliberately "bred" feature is the boerbok's red (= chestnut-coloured) head - to protect its eyes & nose against the sun. As a conservationist "at heart", I am also fascinated by the fact that these goats feed "with gusto" on alien plants (in SA: e.g. the Port Jackson tree) - so raising boerbokke is an "environmentally sound" method to combat the invasive plant problem!

Once I "examined" my extensive collection for photos (to use above), I "stumbled upon" this pet-goat, which I had snapped at a touch-farm.

Similarly "stored" is this photo of 2 cute little goats "finding refuge" in their feeding-trough . . .

. . . or this bunny under a bush . . .

. . . as well as this family of ducks . . .

. . . also these "selectively bred" turkeys . . .

. . . which reminds me that once, turkeys were bred mainly for their meat, instead of as a "reminder" that a turkey still exists!

And last but not least, since I "digressed" from the main subject - I couldn't resist adding another cute photo of pet-pigs!


Linda and Clay R. Trainum said...

Hi Angelika,
We appreciate your reference to the Boer Bok story. We were referenced in the article and want to invite you to take a look at our website and blog to find out what we are doing with our Boer Bok.

In our research we found no one in the world who is doing what we have been doing the last couple of years. That is, raising high quality (South African Breed Standard!) Boer Bok specifically to create the best possible meat product by raising it on our fine quality but problematic invasive plants here in the Shenandoah Valley of VA in the eastern USA.

We have worked very hard and intentionally to bring the Boer Bok to the table in its rightful place as one of the finest meats in the world. This includes flavor and quality as much as healthy. The story reference to the Boer Bok meat being coarse is just the opposite of the reality here. It is extremely fine textured and sweet. We have several nationally recognized chefs to vouch for that.

Also the reference to the Boer Bok being devious, escape artists is also exactly the opposite of our 6 years experience. Their gentle nature and easygoing manner are exactly the reason they are the ideal goat for invasive plant work. Their appetite helps alot too! Our work involves moving them frequently on trailers to property needing their services. We use portable electric netting with great success and we hear of other breeds who are wholly unsuitable in that setting due to their temperament. Not sure what the difference is as our summers are very hot and more humid than yours and our winters are quite cold.

Check us out at and


Clay R. Trainum
Autumn Olive Farms LLC

Angelika's World in Photos said...

Thanks for this informative comment. I'll also refer the "visitors" to my blog to your response = SEE main text again - especially about the texture of the meat. Can't wait to have my first taste :)