I would like to thank everyone for the good suggestions. To touch on a few bases- I already get scraps from butchers, so that is taken care of. I have a very cheap source of fish, so contacting a fishery would be superfluous. I can't raise any animals myself as I live in a rental, unfortunately.
To the poster who said that goats aren't shot, I really do need to say that there is more than one way to perform a slaughter and I personally wouldn't allow the animal to not be stunned prior to slaughter. A sure way to do this is with a properly placed bullet before the throat is slit.
I really do think that if I decide to buy a meat animal I'll board it out elsewhere for a month of downtime then have it slaughtered, either by the abattoir or with the aid of a hunting friend.
Now to address this:
Better to just buy the meat already processed from a local butcher, or buy a meat goat from a local breeder and take it to the butcher.
You seem to think it's going to be easy to discard whatever remains from a meat goat that you don't plan to feed to your cats. It's not; there are rules and regulations about disposing of animal carcasses. Plus, what exactly do you know about dismembering a carcass? You didn't even know that goats have to be bled out (as do all meat animals) before you can start cutting on the body.
Slaughtering and processing are actually a lot more involved than just killing the animal and hacking away at the carcass.
Speed Racer, I know you are known for very straightforward answers though I do find this one to be presumptuous. I never touched on my plans for discarding the bits I won't be using, which would be very few considering what I want to keep for my pets and the reason I want to do this at all is to have all parts of the animal available. I'm feeding a natural prey model- cats eat all. Assuming I don't have a plan is ridiculous.
Also, insinuating that I'm not aware of slaughtering practices is uncalled for. I'm not naive about the process, and the only statement I made that I can even begin to imagine led to your path of thinking is that I said I didn't have the proper equipment and then cited a gun. I didn't find it necessary to go in to detail about the slaughter. All I meant by that was exactly what was said- as in I have access to other equipment such as a proper knife, dressing area etc.
And frankly, apart from getting the carcass in to manageable chunks after skinning, the process isn't more involved than hacking at the carcass because all the meat is cut in to cubes or meaty bones, nothing fancy. I have purchased half carcasses before and done all further processing myself. Now that I've cleared that up, I'm wondering if you have anything productive to add to this discussion that is less inflammatory.