Goat meat

Roasted kid

Goat meat, often called chevon when from adults and cabrito or just kid when from young animals, is the meat of the domestic goat (Capra aegagrus hircus). 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 eater" is more palatable to consumers than "goat eater".^[1] Cabrito is a word of Spanish origin for goat kid, and refers specifically to young, milk-fed goat. In the English-speaking islands of the Caribbean, and in some parts of Asia, particularly Bangladesh, Nepal, Pakistan and India, the word “mutton” is often used to describe both goat and lamb meat, despite technically only referring to sheep meat.

In cuisine

One of the most widely-consumed meats in the world, goat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.^[2] The cuisines most well-known for their use of goat include Middle Eastern, Indian, Pakistani, Mexican, and Caribbean cuisine.^[3]

Marinating goat chops

Goat has historically been less commonplace in American, Canadian and Northern European cuisines, but is finding a hold in some niche markets.^[4] While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors,^[2] especially in cities such as New York and San Francisco.^[3] Bill Niman of Niman Ranch has recently turned to raising goats and he, along with other North American producers, tend to focus on pasture-based methods of farming.^[4]

Goat can be prepared in a variety of ways including stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. Furthermore, in Okinawa (Japan) goat meat is served raw in thin slices as "yagisashi". In India, the rice-preparation of mutton biryani uses goat meat as its primary ingredients to produce a rich taste. "Curry goat" is a common traditional Indo-Caribbean dish. Cabrito is specifically goat kid, a regional specialty especially common in Latin cuisines such as Mexican, Brazilian, and Argentine, and is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter.^[3] In the alpine regions of central Europe, goat dishes also are an Easter staple, often braised (Bavaria) or breaded and fried (Tyrol).

Characteristics

Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.^[2] Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef.^[5] This makes it healthier to eat, but can require low-heat, slow cooking to preserve tenderness and moisture.

See also

Wikimedia Commons has media related to: Goat meat

Wikibooks has a book on the topic of Cookbook:Goat

• Meat goat breeds

References

External links

• "Gourmet goat debuts in metro", by Tom Perry, Metromix Des Moines, July 9 2008