Gympie man’s lean goat meat ven­ture

How a health is­sue led a Gympie man to goats

Central and North Rural Weekly - - FRONT PAGE - GEORDI OFFORD Geordi.offord@ru­ral­

TWO decades ago Dean Quick was di­ag­nosed with chronic fa­tigue syn­drome.

As a re­sult, he had to give up meats such as beef, pork and lamb, as the fats made him feel ill.

That was un­til he found goat meat and he has now made a liv­ing out of it.

“I was at the point where I was des­per­ate to try any­thing I could,” he said.

“Some­one sug­gested goat meat so I tried it and I had no prob­lems with it.

“It’s quite a lean meat and it tastes very sim­i­lar to lamb,” Mr Quick said.

His ven­ture into pro­duc­ing his own meat started with a small mob.

“I only had half a dozen, they were enough to just have our own meat,” he said.

“Then I just got more and thought I’d give mak­ing salamis a go and it pretty much started from there.”

On his 56-hectare Sexton block near Gympie, Mr Quick

runs ap­prox­i­mately 200 of the capra.

“They’re pretty good at look­ing af­ter them­selves, they know what they can and can’t eat,” he said.

“We keep them in smaller pad­docks and move them around.

“Be­cause they’re lean they don’t carry ex­tra fats to keep them­selves warm in the colder months so some­times that can im­pact on the taste of the meat.”

Mr Quick knows ev­ery process his an­i­mals go through from pad­dock to plate.

“We send the goats to our lo­cal meat­works where they are slaugh­tered and stamped,” he said.

“Then I pick the meat up in my re­frig­er­ated ve­hi­cle and take it to my cold room where I cut it, make the sausages and salami and cry­ovac it.”

While con­sump­tion of the meat can be tracked all the way back to the an­cient Egyp­tians, Mr Quick said there is a stigma be­hind peo­ple peo­ple try­ing the meat to­day.

“When you tell peo­ple what it is they can say things like ‘I can’t eat that, it’s goat’ without even try­ing it,” he said.

“But if I go to mar­kets and a lady’s hus­band says to her ‘this is quite nice you should try it’ they’ll gen­er­ally come back and try it again.

“I even get in­ter­est from


NO KID­DING: Some of the 200 goats Mr Quick runs on his prop­erty to pro­duce goat meat. peo­ple with their own goats.”Mr Quick said the lean meat is also be­ing rec­om­mended by vets to own­ers of dogs with food al­ler­gies.“I just re­cently had a lady ap­proach me be­cause her dog has prob­lems with fats in meat and her vet sug­gested goat meat,” he said.

Dean Quick of South­ern Cross Small­go­ods makes sausages and salami on farm.

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