Spanish goat

Around the 16th century, Spanish explorers brought landrace goats from their native lands to the Caribbean Islands and areas that would later become the United States and Mexico.

Some landrace Spanish goats exist in their native territory of Spain but survive through the bloodlines brought to the New World.

In addition, Spanish goats are very hardy, able to survive and thrive under adverse agroclimatic conditions, with only limited management inputs.

There have been obvious infusions of dairy and Angora blood in many "Spanish" herds, but no organized attempt has ever been made to use them for milk or mohair production.

Several Spanish goat producers in Texas have been intensively selecting for increased meat production for the past several years.