The first two years Nettie gave us doelings, but the third year she kidded with Annette (whom we still have) and a male kid. I had been prepping myself for the possibility of having to butcher any of the unwanted kids so it really wasn't a shock.
Since the male dairy kids are so scrawny, it doesn't really make much sense to keep them very long for the freezer; it just takes too much time to get them large enough to go through the butchering. I've heard that some people just kill the male kids at birth and dress them out like a rabbit, but I haven't had the heart to do that. Yeah, I know, I end up killing it anyhow, but the cuteness factor is just too strong. By the time the males are several months old, I can't wait to get rid of them, be it by a sale or by putting him in the freezer.
Once I tasted goat meat, I was hooked. Goat ribs being my favorite. Well second favorite I guess. Nothing beats a tenderloin sauteed with garlic, butter and onions.
Since the male dairy kids were not really economical and I still wanted goat meat in the freezer, I went and started our own little Boer Goat herd this summer. I brought home Pickles, the orphaned bottle baby Boer doeling this August and just last month bought Herman and Lily. Since they are still young, we won't have any meaty-goat meat for over a year. I don't plan on breeding Pickles or Lily for several more months, and their kids wont be born until five months after that. And if the kids are of keeping quality, they will become part of our breeding - not eating - stock. But you got to start somewhere and sometime.
Technically, there's a pretty good chance that either Nettie or Annette will have a male kid next Spring. And if we can't find homes for them, scrawny dairy kid or not, goat ribs will be back on the menu.
And here's some useful nutritional information comparing goat meat to other "normal" meats: