Farming and working hard is definitely in the genetics of Seth Ruether, 17, of Marthasville. After a lifetime of learning the lessons of hard work from his parents, Michelle and Gary Ruether, Seth has learned some lessons of his own when it comes to branching out with his own enterprise.

“I wanted my own livestock, but I didn’t want to mix with my dad’s cows,” said Ruether. “I considered sheep, but I really didn’t like working with them. I needed something I could take care of with my schedule.”

Ruether, a junior at Washington High School, also works for a local welding company. Before recent school closings, he was getting to work by 5 a.m., attending school, heading back to work, then home for his chores.

He decided to purchase goats in February 2018. He felt milk goats would require too rigid a schedule. Meat goats were a better option. So, he began his business by purchasing four Boer meat goats. His dad then encouraged him to consider doing the project on a larger scale to make it worthwhile. He then purchased 39 does and one buck.

His first year was “very disappointing.” He often experienced stillbirths, premature births and sickness. He said it took eight to 12 months to figure out what he was up against. He spent a lot of time consulting with several veterinarians and local goat breeders to gain knowledge from their experience.

Ruether said he has learned a lot of valuable lessons and more importantly, how to succeed. This year, his does collectively birthed 38 healthy kids.

“Now I know what a healthy goat is supposed to look like,” he said. “I know if they look malnourished, if they are getting good nutrition or if they have had regular medical attention by a prior owner.”

Ruether said goats can breed two times a year, but he chooses to only breed them once, feeling that it is too hard on their overall health to do otherwise. His goats are bred in September, with births occurring in February and March.

The highest demand for market meat goats is usually around Easter and Christmas. Several ethnic groups in the U.S., including Hispanic, Eastern European and Asian cultures, use goat meat as a common protein staple. It is popular in many restaurants. Ruether will also sell his goats for breeding purposes.

“They have to be checked on all the time when they are birthing,” said Ruether. “The does like shelter when in labor, but they also like to be alone. Sometimes one will go out in the woods and have her baby so we have to keep a close watch.”

Ruether said he takes the first shift, checking on the goats about 4 a.m. before work. His dad repeats the check before he leaves; then his mom periodically checks on them throughout the day.

“My mom was here more,” said Ruether. “She definitely made my success rate better. One hundred percent, I owe my work ethic to my parents who continue to help me out.”

Out of all his births, he only ended up with three bottle feeders. Two of his goats had triplets and the does would only feed two each. Only one of his does did not make it through, so feeding its kid was critical.

Ruether has learned to keep meticulous records, including tagging all of his goats and recording medications given. He rotates pastures and provides his herd with proper nutrition.

“I was thinking about cutting my losses and getting out,” he said. “But now that we are back up, I don’t want to stop doing it now. I feel accomplishment in being productive. I don’t like sitting idly.”

Ruether plans to continue his goat business by enhancing his herd. He has hopes of breaking even in 2020, then making a little money as lessons learned give him hope for success in the future.