There’s a couple things I think it’s good to consider:ġ. It’s different from most Western methods of consuming meat I’ve had. Using a fork and spoon to eat the soup and separate out the bones. Pound for pound: Cutting goat meat into bone-in pieces is the most efficient way to use the animal The meat on a carcass is a lot less than something like a cow, chicken or pig we’ve engineered to have extra weight. The people eating goat around the world aren’t eating 2lb goat burgers, they’re probably eating it stewed somehow, because it’s the best way to stretch the meat and extract nutrients from the bones, and stemming from that, is the most tradtional way to cook it.
But, when you consider that goats can be raised with a minimum of feed inputs as they’re scavengers, and that they’re standard fare in about every culture but America, you can uncover a different picture.
#CAPRINE COOKING FULL#
I doubt that it’s by volume, since America is full of over eating decadents.
There’s been a number of quotes and statistics saying that goat is the most eaten meat around the world. Are portable, and easy to move, alive or after processing compared to larger ruminants.Are natural foragers and weed-wackers, programmed to find food all over the place.Produce dairy that’s easier for many to digest than bovine.Can have world class fur that’s useable for fiber and all sorts of things.May be a beast of burden for moving and traveling.To help break it down for you, consider some reasons humans keep goats around the world: Goats: I don’t know when I had my “aha” moment, but studying world-wide goat use helped. The answer to those questions was paradigm shifting for me. One of the cuts I was going to use I hadn’t worked with before, but it sounded straight-forward enough: bone-in goat meat.Īfter I cooked a batch like classic American Dinty Moore stew, picking through root vegetables and meat for bones to discard as I ate, I found myself thinking thoughts American cooks would have if they purchased cooked, and ate it: “Why are there so many bones in my goat meat?” “I don’t want to pay for all these bones, this is a rip-off, where’s the meat?”
#CAPRINE COOKING SERIES#
I got contracted to be the face and recipe developer in a video series for my favorite goat & lamb farmer ( Shepard’s Song).
It wasn’t until 2017 that I found I didn’t really know as much about them as I thought. Goat was no different to me than any other animal and I’d cooked every piece from the brain to the balls over the course of my career, although I knew the sub-primal cuts were significantly smaller. Now, I’m embarrassed of what I see as an Anglo-centric view of meat that I held. Doing something like chopping up a whole animal and putting it in a piles like you see at halal meat markets seemed to me a plebeian, unrefined, technique that evolved from poverty in third world countries. It’s always made perfect sense to me that we separate muscles since most of them don’t have the exact same cooking times, and the bones must to be used to make stocks and sauces.īy Western logic, you’re not going to grill a lamb shank, and you’re not going to serve a 25$ chicken breast entrée connected to the ribcage that you could’ve put in the stock pot. That is, for the most part animals are separated into 1/4’s (quarters) and from there into sub-primals, separating out whole muscle groups: loin, top round, bottom round, sirloin, whole ribeye, tenderloin, etc. I was trained to butcher animals in the classic western style, anything different was heresy.
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