Give a little back story about what i'm trying to do here so maybe make the questions easier to ansewer. Okay i live on a farm which all i've ever raised is beef cattle and bees. Okay i am working on a plan to become as self sufficient as one can. As i know more about cattle then anything else i plan to purchase 2 Jersey milk cows and several Herefords with a Hereford bull. That should take care of cow milk and beef production for the year. My questions are as follows.
1. What would my best breed of goat be for milk production?
There are several I like, Toggenberg and Lamacha (sp? little or not ears)are smaller sized but not quite as small as pigmy or dwarf, Saanen and Alpine are good medium sized, and Nubian for the large breed. The Lamacha (sic) have the highest butterfat if ice cream or cheeses are in your game plan.
2. Are dairy goats good to eat?
Yes, I just recently butchered a toggenberg/nubian cross wether, tastes like a cross between venison and lamb.
3. Best all around chicken for laying and meat production or do i need to go with 2 breeds?
The best all around dual purpose breed is probably the Buff Orpinton, you can never go wrong with that breed of chicken. If you want white eggs layers and also meat birds I would suggest getting some White Leghorns alsong with some Cornish game hens, the Leghorn/Cornish cross is what most commercial fryers growers use.
4. Best turkey for meat production and best tasting meat?
For size the Bronze Hertisage, for least bird loss during growth the Red Bourbon, and for taste probably the Rio Grande or Eastern Wild turkeys. The bronze will give you a bigger breast, the Red Bourbands a nicely porportioned big with a slimmer breast and the other 2 have breasts more reminisant of a large chicken.
5. What's the best breed of sheep for eatting? (i love some lamb)
Southdowns are a nice well porportioned in a smaller sheep, 2nd in smaller sheep would be the chevytte. Larger sheep, probably a Columbia/Lincoln cross. Personally I would cross the Southdown with the Columbian.
6. What's the best pig as far as meat and flavor?
Figured you guys could provide some insight as you guys seem to know your stuff. Thanks in advance.
I would probably go with a Durrock or or Lanchester, a cross is also a good choise. Those are my choises others will have other recommendations.