Traditionally in the U.S., every goat sold for meat can be considered a meat goat. Due to their recent and growing popularity with ethnic groups, meat goats are being produced for their high meat quality. There are certain characteristics that make certain breeds of goats more appropriate for meat production. When selecting a breed, producers should consider these four main traits: adaptability, reproductive efficiency, growth performance and carcass characteristics (Gipson, 1996).

• Adaptability
  All goats, regardless of their breed, should be adaptable to the environment where they will grow and perform. Spanish goats raised in hot, dry climates such as Texas may not adapt favorably in the hot and humid Southeastern states nor adapt well in hot and irrigated pastures in California. Improved breeds of goats that are produced under various environmental conditions, such as Boer goats from South Africa or Kikos from New Zealand, may perform differently on your farm. Therefore, crossbreeding and selection is very important for environmental adaptability
  
  
• Reproductive efficiency
  This trait is the single most important factor in meat goat production farms. High conception rates, kidding rates, weaning rates and off-season breeding traits should be considered for maximum reproductive efficiency. Prolific does producing more kids per pregnancy are more productive; although kids produced may have lower birth weights, slower growth and lower weaning weights. Goat breeds from temperate regions of the world tend to be seasonal breeders (the breeding season usually is from July-August to November-December); however, goat breeds from the tropics may kid year-round. This trait can add to the profitability of production. However, tropical breeds may not have suitable meat characteristics and larger carcasses and may be considered for the cabrito market.