The Anglo-Nubian is a British breed of domestic goat. It originated in nineteenth century from cross-breeding between native British goats and a mixed population of large lop-eared goats imported from Germany and North Africa. The Nubian’s size makes it a very useful dual purpose animal. The Nubian breed leads the way for the dairy breeds in butterfat production: it produces on average, 4.6% or more butterfat content. This is surpassed only by the Nigerian Dwarf, Pygmy goat and Boer goat breeds, which are less likely to be used for large scale milk production, as for a dairy or cheese goat.

Its enormous growth ability is the trademark of the Charolais. The weight that can be obtained by the cows and bulls truly fires one’s imagination. The creamy-white animals with their curly hair don’t require much attention and with their quiet temperament are easy to keep. The meat of the Charolais is – just like their structure – a touch coarse, but contains hardly any fat.

Boer goats commonly have white bodies and distinctive brown heads. Some Boer goats can be completely brown or white or paint, which means large spots of a different color are on their bodies. Like the Nubian goat, they possess long, pendulous ears. They are noted for being docile, fast-growing, and having high fertility rates. The primary market for slaughter goats is a 22–36 kg (49–79 lb) kid; kids should reach marketable size at weaning age. The kid of a proven fast-growing sire might weigh 36 kg (79 lb) at 90 days, while the kid of a poor-quality sire might weigh only 15 kg (33 lb) at 90 days. An average-quality buck will initially be less expensive to purchase, but it can significantly undermine an operation’s long-term profitability.

The Jersey is small sized, weighs about 360 to 540 kg, however, the breed is big economy-wise. Thanks to their light structure, they need less maintenance feed and are strong grazers. In addition they are very prolific and calve out extremely easily, which makes them very suitable for cross-breeding. But more than anything the Jersey is a superb fat producer. Contents of 6% fat and 4% protein are the rule rather than the exception. They supply the unique kind of milk that is being used in many a local produce.