Goat

We offer bone-in cubed goat meat in approximately 2-3# bags on a regular basis.  We can also order young, domestic. We require a $50.00 non-refundable deposit and a one week notice.

Please call for current meat pricing.

Throughout the world goat meat is the most widely eaten, based on how many goats are eaten and by how many people. Pork however is still the most consumed meat by the majority of the world’s population. Goat meat is famous for having a strong and pungent wild game-like flavor, but you can get the taste of goat meat to be on the milder side, based on how it is raised and then prepared. The best and less gamey tasting meat comes from young goats between 6 and 9 months old. The loin, tenderloin and rib meats are great for quick cooking and the rest is best used in long braising methods of cooking. While goat meat is considered red meat, it is leaner and has less protein and cholesterol than beef or lamb. Goat requires a low and slow cooking method to keep it tender and moist.

Goat meat is a food staple in regions such as Asia, Central and South America and Africa; it is also considered a delicacy in some European cuisines. Baby goat or Cabrito as it is called in Mexico, is the most common food you may eat in Monterrey, Nuevo Leon, Mexico. Cabrito is a specialty in many Latin countries cuisines, such as Peru, Argentina, Brazil and Mexico and is most often slow roasted. Roasted goat is commonly eaten in celebration of Easter in Southern Italian and Greek cuisines; goat dishes are also part of the Easter celebration in Central Europe Alpine regions and is often braised or breaded and fried. In many places around the world a ceremonial goat is the preferred replacement for the traditional wedding cake, a tradition that spans hundreds of years.

Historically goat meat has not been common in North American and Northern European cuisine, but is gaining popularity in some marketplaces, especially those that serve a large Asian and African immigrant community, who prefer goat meat to any other meat. Over the last 3 decades the amount of goats slaughtered for meat consumption has doubled every 10 years, reaching around 1 million annually. Goat meat in the United States is typically confined to ethnic markets, but now it can be found in a few upscale restaurants, especially in places like New York City and San Francisco. The Annual World Championship BBQ Goat Cook-Off has been held in Brady, Texas every year since 1973.

Sweeter in taste than lamb, but not as sweet tasting as beef, goat meat is savory and can be cooked and prepared using a variety of methods such as:

  • Curried
  • Baked
  • Grilled
  • Stewed
  • Barbequed
  • Minced
  • Canned
  • Fried
  • Sausage
  • Jerky

The ideal internal cooking temperature for doneness of goat is the same as it is for beef or lamb, around 145 degrees with a 3 to 5 minute resting time, unless it is ground, then around 160 degrees for proper doneness.