Clipping Dairy Goats The Right Way
Posted Aug 20th 2013 | By:
Thirty-five percent of the total score given is awarded in General Appearance alone. Therefore, it is important to clip each goat to its own advantage.
We use a #10 blade on the body, neck, head and thighs, a #30 for legs and belly, and a #40*/#50 for udders. When you clip your goat, take care not to do to short of a cut without putting sunscreen on the animal. This can eventually give the goat skin cancer, takes away from that "good dairy skin" feel, and is unsightly.
For when you are blending two blade sizes together, try to do it gradually.
For trimming the tail, we use a #15 blade blending into the body, which has been cut with a #10 blade. When you reach the tip of the tail (right before it ends, that is), stop clipping. We then grab a pair of scissors and make sure that the switch at the end of the tail is even.
Fore udders should be trimmed with a #40 blade, but when you reach where the udder joins with the body start using a #30 blade.
For darker goats, you can cut a bit shorter, but light ones need a longer cut so that the skin doesn't show. Don't forget to trim ears, feet, and brisket!
Here is an example of a "perfectly clipped goat for it's body and color":
Hull's HJE Frosty Morning (Gray Cou Clair)
Below are some examples of both light and dark goats, before and after clipping.
Light goat: Cob Cottage Blueberry Muffin (Blue Two-Tone Chamoisee)
Dark goat: Cob Cottage HKOH Black Kaito (Pure Black)
*for fore udder only
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