Roughly 70% of the meat consumed in the world is goat meat. Goat meat is a staple in Hispanic, Caribbean, Mediterranean, Eastern European, Middle Eastern, African and Southeast Asian cuisine.
Goat meat is generally from animals less than 1 year old. Cabrito is meat from young, milk fed goats between 4-8 weeks of age. This meat is available from our farm by special request.
Our usual offering would be considered Chevon, a young goat from 30-50 lbs and 6-9 months of age. All goats are butchered on site and processed locally in Beavercreek.
All goat meat offered at MoonRidge Farms is raised on organic pasture/brush and supplemented with small amounts certified organic feed, and super green foods. Meat is offered by whole or half goat, as well as by the cut/lb. Please see our pricing table and availability below.
Goat meat is flavorful and tender. Goat meat is 50-60% lower in fat than similarly prepared beef, but has similar protein content. The US Department of Agriculture also have reported that saturated fat in cooked goat meat is 40% less than chicken, even if the skin is removed.
|Saturated Fat (grams)||.79||1.7||3.0||2.9||2.9|
|*Per 3 oz of cooked meat|
There are two main methods of cooking goat: dry heat and moist heat. In dry heat cooking (grilling, rotisserie, broiling, roasting, pan frying and sautéing) the goat meat is directly in contact with the hot surface, or very close to it. Because of it natural tenderness, goat is ideal for grilling.
In moist heat cooking (braising or stewing) the goat meat is cooked in a liquid, usually at a low temperature. The hot liquid cooks, tenderizes and flavors the meat.
Goat Suggested favorite seasonings include: garlic, oregano, basil, mint, thyme, rosemary, cumin, lemon pepper and seasoning salt. Italian dressing is an easy marinade for goat meat as well.
|- Stew Meat||$10.00/lb|
|- Roast / Legs||$10.00/lb|
|Let us know if you are interested in reserving for 2017|
|Cabrito available by special order. Please email us at|