Registered purebred and percentage Kiko Goats raised for hardiness, meat and pack goat prospects
Kopf Canyon Ranch
Chevon
& Cabrito
...are just really fancy names for goat meat
Is there a market for goat meat ?
According to
Extension.org
"Demographic shifts in the United States indicate that there are almost 53 million people who have a preference for goat meat. There are approximately 2 million market goats in the United States, according to the latest agricultural statistics. Based on consumption trends, goat demand exceeds inventory by 160 percent. (2014)"
Goat meat production is ramping up in the United States. The number of goats slaughtered has doubled every 10 years for the past three decades, according to the USDA. "We are closing in on 1 million meat goats a year and still growing."
Look at this market trend!
This is Australia -
the biggest exporter of goat to the US.
"The real market mover in the past year and a half has been the goat price, when for 16 consecutive months the eastern states over-the-hook goat indicator has been at a record high, and that’s truly a case of supply not able to keep up with demand.”
"The real market mover in the past year and a half has been the goat price, when for 16 consecutive months the eastern states over-the-hook goat indicator has been at a record high, and that’s truly a case of supply not able to keep up with demand.”
Click here for the full article
What is goat meat like?
"Goat meat is savory and not as sweet as beef. It's neither buttery nor beef-tenderloin tender, but it offers a wider palette for culinary foreplay in the kitchen. It works well with bold, big flavors, particularly spicy and sour notes.
Cuts of goat meat can be easily divided into two categories: quick-cooking and long-braising. The short list of quick-cookers includes rib chops, loin chops and the tenderloin, which is something of a rarity in many butcher shops, weighing in at only three or four ounces. All of those can be handled in a fast saute; with a hot sear with good caramelization; or grilled in minutes. The meat on the back legs, too, lends itself to one quick-cooking technique: It must be sliced off into strips and pounded thin before battering and frying, about as you would cube steak for chicken-fried steak.
The rest of the animal yields the long-braising cuts: front shoulders and neck slices to back shanks, and almost everything in between. Most of the meat is laced with lots of interstitial collagen, which must break down to create a satisfying, rich stew, braise, curry or tagine. In other words, the meat is a boon to ragu, as well as hearty soups and stews. Lots of connective tissue around the bones translates to more flavor in the pot."Described in a Washington Post article "Goat Meat, the Final Frontier."
Click here for the full article
