Goat Meat

Goats are valuable additions to any agricultural operation, providing tasty, wholesome, and highly versatile meat that can be processed and served in a wide variety of dishes. To understand how goat meat reaches your dinner plate, it is useful to explore the journey from its origin in the livestock farm to your local butcher shop. Having an appreciation of the production steps and processing pathways helps us to better enjoy and appreciate the finished product.

Raising Goats

Goat farming, or caprine husbandry, is the process of raising goats on a livestock farm for their naturally occurring wool, milk, and meat. It is estimated that over 5 million tons of goat meat is produced on an annual basis; the majority of which is consumed in regions that are traditionally familiar with this delicacy, including parts of Africa, the Middle East, Asia, and Latin America.

Goat livestock commonly consists of breeds like Herdwick, Manchurian Black, and Pygmy Goats. Made up of mostly wild, hardy animals, they are popular due to their ability to thrive in minimal space and with limited food and water sources. Goats are relatively low-maintenance, as they feed off grass and shrubs, and require unnecessary vaccinations or expensive antibiotics to remain healthy.

Goat husbandry must adhere to animal welfare regulations to provide adequate care and safety and due to this, slaughtering goats is typically done on farms that can guarantee humane practices. The most traditional form of caprine meat production follows a ritualistic procedure that precedes slaughter. The goats are washed and fed a high-carbohydrate meal for several days leading up to the event. Before the animals are slaughtered, the Goat herders recite a religious chant to provide spiritual guidance on the journey. This ritualistic approach has been practiced for centuries, helping to build meaning and personal relationships between the herders and their animals.

Processing for Consumption

Once the goats are slaughtered, the carcass is inspected for defects and then separated into four sections - the trunk, head, legs, and tail. The next step is to process the flesh into skinless and boneless cuts. While traditional butcher shops may debone the meat using a manual process, most commercial processing warehouses employ industrial machines to handle the work.

The meat is then cut into steaks, chops, and roasts, which are suitable for grilling, baking, and roasting. The remaining parts are mechanically separated or cut into smaller pieces, known as ground goat meat, which can be used to make sausage, burgers, and meatballs. These items are further processed through blending to create a homogenous texture, while some producers add flavours and natural ingredients to enhance the taste.

Goat meat can also be cured and preserved to be enjoyed later on. Depending on the style of curing, additional ingredients such as salt, sugar, spices, and herbs may be added to the goat meat. Examples of commonly produced cured products include ham, bacon, salami, and pastrami.

Finally, the goat meat is packaged and vacuum-sealed, resulting in cuts that are both aesthetically pleasing and retain their freshness. Packages of goat meat can be found at local grocery stores or in specialty stores.

From Farm to Your Dinner Plate

After the goat meat is packaged, it is transported to its intended location, typically by truck. The journey to the local butcher shop will depend on the shipping company's route, as well as the number of stops that the package must go through before reaching its destination.

Butcher shops and other retail outlets inspect the meat for freshness, quality, and safety. They may also use technologies such as X-ray machines to identify any existing defects in the cuts.

Once the meat has been approved for sale, it is placed in the retail store's butcher case, where customers can purchase it for their own use. Generally speaking, the freshest cuts can be found if purchased directly from the butcher shop.

These days, goat meat can be bought directly from online websites, where customers can shop for the exact cuts they want without ever leaving the comfort of their homes. Many online stores are partnered with farms and can offer higher-quality cuts and fresher meat than what is available in-store.

Cooking with Goat Meat

Goat meat is highly versatile and can be used in a number of dishes ranging from soups to curries. Although goat meat can technically be substituted into most recipes calling for beef, it is recommended that a few techniques be utilized to bring out the best flavors.

Firstly, goat meat should be par-cooked or marinated for at least 1-2 hours prior to searing. This step helps to tenderize the meat and bring out the flavors. Secondly, it is important to ensure that the temperature of the pan is hot enough to searing the surface of the goat meat. This gives the cuts a nice and brown crust, which will enhance the overall flavor profile. Lastly, goat meat should be cooked at an even, lower temperature for a longer period of time to allow the meat to cook through and remain moist.

Conclusion

Goat meat is a highly versatile cut of meat that can be enjoyed in a variety of dishes. Knowing the journey of the meat from the farm to your plate helps us to gain a greater understanding and appreciation of the product. By using traditional butchering, deboning, and curing techniques, goat meat can be transformed into a tasty and wholesome meal for the whole family to enjoy.