Goat meat goes by a few different names depending on the age of the goat it comes from. The meat from adult goats is typically called chevon. while meat from young goats is referred to as cabrito or kid.
Chevon comes from the French word for goat, chèvre. It refers to meat that comes from goats over a year old. The flavor of chevon is said to be similar to lamb, though it tends to be leaner and lower in fat and cholesterol than other red meats.
Cabrito or kid meat comes from young goats under a year old that are usually milk-fed. Cabrito is the Spanish word for “little goat.” This type of goat meat is pale pink and more tender than chevon. The taste is mild and faintly sweet.
While chevon and cabrito are the most common names, goat meat may also simply be called goat or goat meat. It all depends on the region and culture. For example, in the Middle East, it is known as mutton, since goat is the main source of meat rather than sheep.
What Parts of a Goat Are Edible?
Goats are a useful animal to raise for meat, as most parts of their body can be used as food. Here is an overview of the edible parts of a goat:
- Legs – The hind legs of goats offer a large, meaty cut of chevon that can be roasted, grilled, or turned into steaks or chops. The meat is lean with a flavor reminiscent of wild game.
- Shoulders – Goat shoulders yield cuts that are flavorful and great for stews or curries. They can also be turned into roasts.
- Ribs – Goat ribs are small but full of flavor. They can be cooked low and slow, then finished on the grill.
- Loin – The loin provides meaty chops and is arguably the most tender part of the goat. It has a mild flavor that pairs well with marinades.
- Flank – Often ground or diced for stew meat, the flank is a leaner cut good for braising.
- Shank – The shanks or legs are full of connective tissue, so they benefit from braising or stewing until tender.
- Liver – Goat livers have a mild taste and smooth texture. They are delicious fried or grilled with onions.
- Heart – Readily available and rich in flavor, goat hearts can be stuffed, skewered, and grilled.
- Kidneys – Goat kidneys have a strong flavor beloved in certain cuisines. They may be pan-fried or added to sauces.
- Brains – Though less common, goat brains can be breaded and fried for a unique experience.
- Testicles – Referred to as “fries,” goat testicles are eaten in some cultures after being peeled and fried.
- Head – Every part of a goat’s head can be eaten after proper butchering. The cheeks, eyes, tongue, and even brain are delicacies in various cuisines.
- Stomach – Goat’s stomach, including the abomasum, rumen, omasum, and reticulum, may be cleaned and stuffed.
- Intestines – Goat intestines can be thoroughly cleaned and stuffed like sausage.
- Hooves – Goat hooves are bony but edible after extended boiling to tenderize the tough connective tissue and gelatin inside. They are used for broth or jelly.
- Blood – Fresh goat blood is high in iron and is sometimes used to fortify stews or soups. It can be fried to make blood cubes or sausage.
Interesting Facts About Goat Meat
- Goat meat is leaner than beef or lamb, with less fat and cholesterol. It provides a healthy source of protein.
- It’s naturally lower in calories than other red meats, averaging 122 calories per 3-ounce serving compared to 153 for lamb and 135 for beef.
- Goat meat contains iron, potassium, and vitamin B12. It delivers more iron per serving than beef.
- The taste of goat meat is said to be similar to lamb, though slightly sweeter and less gamey. The meat is tender when cooked properly.
- Young goat meat is called cabrito or kid, while meat from older goats is known as chevon. Names vary by region and culture.
- Almost every part of a goat can be used for food, including the organs, head, legs and more. This makes goat a very efficient protein source.
- Goat meat is easier for some people to digest than beef or lamb because the fat particles in goat are smaller.
- Goats mature faster than cattle, so goat meat is more environmentally sustainable and requires fewer resources than beef to produce.
As you can see, almost nothing from a goat has to go to waste. While the most commonly eaten parts are the legs, shoulders, loin, and rib sections, the organs and other extremities also offer culinary potential. Trying new cuts and unconventional parts is a great way for adventurous eaters to make the most of the whole goat.
The next time you come across goat meat at the store or on a menu, you now know exactly what it is. Chevon and cabrito offer a tasty, leaner alternative to traditional meats. With its versatile flavor and wide range of edible cuts, goat meat is an efficient, nutritious, and ethical protein source perfect for any diet.
