September 2013 Newsletter


Market Report

Finally we have seen the markets pick up through the months of July and August due to a slowdown in supply and a fall in the Aussie dollar as well as new competition from the Chinese market.

However, this lower supply did not last long. The last few weeks saw 40,000 goats processed weekly (20,000 in Victoria and 20,000 in Queensland). These high processing numbers have put pressure on the abattoirs as Lobethal Abattoirs in SA was closed for its yearly maintenance, and all abattoirs are booked solid and have lowered their buying prices accordingly.

2013 NSW/ACT Regional Achievement & Community Awards

Ausgoat is very happy to announce that we have been selected as one of Ten Semi Finalist’s in the NSW/ACT Regional and Community Awards in the Business Achievement Category. These Awards received over 380 nominations across all Awards this year so we are very proud of being amongst the Top 10. We are also very proud of being a company dedicated and committed to regional and rural communities’ right across NSW.

The Judging Panel will select their 2013 finalists and winner at the end of September so we will have to cross our fingers until then.

Depot Report

Tim and Cassi from our Cobar depot is going on a well deserved holiday in September and while they are away our depot manager from Glen Innes - Bob Hilton -  will stay at the depot and receive your goats.

Some of you might remember that Bob did the same last year,so this will be a good opportunity for some of you to catch up with Bob again.

And while Bob is in Cobar, director Phil will have to jump into the old farm boots and take care of our Glen Innes Depot.

New depot manger at Fords Bridge, Warren Ayre has settled in very well. At a BBQ recently held at ‘Merita’ our Fords Bridge suppliers got a chance to get to know Warren and also to catch up with Phil Lynn. Phil flew in and landed on the ‘Merita’ clay pan whilst Warren had started a succulent Pig on a Spit for the evening. Everyone had an enjoyable evening  and it was a perfect way to catch up with all our suppliers. Thanks to Sue Davis and the Fords Bridge Cricket Club for a fantastic job with the catering and to Warren for organising this on behalf of Ausgoat. 

Land Transport of Livestock

The new Australian Animal Welfare Standards and Guidelines for the Land Transport of Livestock are being regulated in law by State and Territory governments. This new law was implemented in NSW in April 2013.

For a full version of the Standards & Guidelines click here

Did you know that …

All people involved in planning a journey and mustering, assembling, handling, selecting, loading and transporting livestock have a responsibility for livestock welfare. If a person in charge transfers responsibility for the livestock to be further transported for a total journey
time of longer than 24 hours, that person must provide a record with this information to the next person in charge.

Easy and delicious Goat Curry

This delicious Goat Curry from MLA’s website is easy to make.

The mix of cumin, mustard seeds, chilies and lots of garlic combine with diced goat meat makes a really flavorsome curry. Use bone-in diced goat leg or shoulder.


1 tbsp Ground Cumin

3 Dried red chillies (sliced)

2 Large green chillies (sliced)

1½ tbsp Brown mustard seeds

2 Large onions (chopped)

5 Garlic Clove (crushed)

6 Dried curry leaves

700g Goat meat (diced, bone in)

2tbsp Indian curry powder or Garam Masala

1tsp Turmeric

2 Cinnamon sticks

400ml Coconut cream

Chopped Fresh coriander for garnish.


Cook cumin, red and green chilies, mustard seeds, onions, garlic and curry leaves in a little oil over low heat for 10 minutes until fragrant.

Add goat meat, curry powder, turmeric, cinnamon and 1 cup water, and bring to a simmer, cover and cook for 1 hour on low heat. Then add coconut cream, cover and continue cooking for 30 minutes.

Just before serving stir in chopped coriander and season to taste. Serve with
steamed rice and pappadums.

Bon Appétit


                                                                            Newsletter by Marianne la Cour