Stemmlers 2016-17
Kit Market 2018


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Preview of Goat


January 1 - December 31

Harvest Period

N/A - N/A

Goats are one of the oldest domesticated species, prized for their milk, meat, hair, skins and dung – the latter primarily for heating.  Domestication likely occurred in southwest Asia and Eastern Europe leading to the creation of over three hundred distinct breeds around the world. A good portion of these goats provide a healthy source of protein, making goat the most widely consumed red meat worldwide.

Selecting and Storing

Goat should have light pink to bright red, firm, fine-grained flesh with a thin layer of fat. Cabrito or Capretto is the meat from a very young kid (between 4 to 8 weeks old) while Chevon is meat from a 6 – 9 month old goat.

Fresh goat meat should be placed in the coldest part of a refrigerator for up to three days.  Longer term storage requires the meat to be properly wrapped in freezer paper or freezer bags and frozen for up to 9 months.

Nutritional Information

Goat meat is very low in saturated fat.  Since goats do not marble – they have very little fat interspersed within their muscles – the little fat they do have is easily trimmed away. Goat meat is a very good source of riboflavin, niacin, vitamin B12, iron, phosphorus, zinc, copper and selenium.

3.5 ounces (100g) of chevon provide 143 calories, 3g fat, 0g carbohydrate and 27g protein.

How to Use

Goat meat lends itself very well to marinades that include olive oil, red wine or balsamic vinegar, plain yogurt, garlic and rosemary. Goat curries, satays, brochettes and kebobs all require this moisture infusion.

The tenderness of a meat cut determines the best method for cooking. Tender cuts of meat (the legs, ribs, portions of the shoulder, loin and chest) are usually best when cooked by a dry heat method such as roasting, broiling or frying. First seal the meat by quickly searing all sides in olive oil so as to retain moisture.

Less tender cuts (riblets and shanks) are tenderized by cooking with moist heat such as braising and stewing with onions, root vegetables, tomatoes, wine or stock. Flavour enhancing herbs include thyme, bay, basil, rosemary, and pepper, while curries and hot chiles are complementary spices.

In general, it is advisable to cook the meat slowly. Cooking any cut of goat meat at low temperatures results in more tender, juicy and flavourful product.


Boer, Kiko, Spanish and Tennessee are the main meat breeds – however all breeds of goats eventually are sent for slaughter.

Alpine, LaMancha, Nubian, Oberhasli, Saanen and Toggenburg goats are recognized dairy breeds in Canada.

Angora and Cashmere are raised for their fibre.