The Kiko goat is a meat goat breed developed in New Zealand for low-input, forage-based production. The breed is known for its hardiness, parasite resistance, and excellent maternal instincts. Kikos are particularly well-suited to homesteaders seeking a low-maintenance meat goat that thrives on pasture with minimal intervention.
The Kiko breed was developed in New Zealand in the 1980s by crossing feral goats with Anglo-Nubian, Saanen, and Toggenburg dairy goats. The goal was to create a hardy, fast-growing meat goat that required minimal management. The breed's name comes from the Maori word "kiko," meaning "meat" or "flesh." The Kiko was imported to the United States in the 1990s.
Kiko goats are medium to large with does weighing 45 to 60 kilograms and bucks weighing 70 to 90 kilograms. They have a short to medium hair coat that comes in a variety of colors and patterns. Kikos are known for their excellent parasite resistance, strong maternal instincts, and ability to maintain condition on poor-quality forage. They are hardy, adaptable, and require minimal veterinary intervention.
Meat production is the primary purpose of Kiko goats. Their low-input requirements make them ideal for homesteaders with limited time for intensive management. Kikos are excellent for brush control and land clearing.