Goat

Goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat". Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka, and Bangladesh, the word "mutton" is sometimes used to describe both goat and sheep meat despite its more specific meaning, limited to the meat of adult sheep, in the UK, US, Australia, and other English-speaking countries.

Goat is both a staple and a delicacy in world’s cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Mexican, and Caribbean (Haiti). Cabrito, or baby goat, is a very typical food of Monterrey, Nuevo León, Mexico; in Italy it is called capretto.

Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets, including those that serve immigrants from Asia and Africa who prefer goat to other meat. Goat meat is considered a red meat, but according to the USDA, it's lower in cholesterol and fat than chicken, beef, and pork, and has about the same amount of protein.

What Does Goat Taste Like?
Many consumers may be familiar with lamb meat, but goat meat may be a little more exotic for most. Although sheep and goats are both in the Bovidae family, goat meat has a consistency that is more akin to beef than lamb. Goat meat is lower in fat, cholesterol and calories than lamb, pork, or beef, which means it is a great alternative for health-conscious customers.

How to Prepare Goat:
The most popular cuts of goat are goat chops, ribs, loin, and leg, making it versatile for your menu. Goat should be thoroughly cooked and benefits from slow cooking to make the lean meat tender. Goat meat can also be Halal butchered to help meet your customers’ dining requirements. Goat should be cooked to the internal temperature of 160 degrees Fahrenheit.

What Goes Well With Goat?
Pair your goat meat entrees with these bold flavours:

• Spice: Turmeric, sumac, cayenne pepper, smoked paprika
• Herbs: Mint, basil, cilantro, parsley
• Cream: Greek yogurt, coconut milk, sour cream