Goat Meat – Chevon and Capretto
Goat meat is also known as Chevon and Capretto. It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals.
The highly nutritious and low fat meat derived from both young and mature male and female goats is commonly known as Goat Meat. Chevon; a French derived word, is a term used by goat producers and marketers when marketing the meat. According to United States market research, the term ‘Chevon’ is more appetising to consumers than the term“goat meat.” Cabrito is another word referring to goat meat. It is less commonly used that Chevon and refers to a young goat still milk feeding. It is a spanish-derived word also used instead of ‘goat meat’. Cabrito is to Chevon as Veal is to Beef.
The word mutton is used to describe both goat and sheep meat in parts of the Asian subcontinent such as India, Nepal and Bangladesh. The word mutton is also used to describe mature sheep meat in the UK, US, Australia and several other English speaking countries.
What Does Goat Taste Like?
Goat meat is the most consumed meat on earth and is extremely popular in eastern cuisines. Goat meat is considered to be the ‘normal’ meat in many eastern countries and regions including India and the Middle East. The taste of goat has been likened to beef and lamb and is described by many as ‘full of flavour and tender’. The consumption of goat meat population is increasing in the western countries. It is considered as an alternative to beef.
Goat cuts are considered a delicacy in some regions. Goat meat is rich in nutritional content, low in fat and is extremely tasty and easy to cook. Goats consume less forage than equivilent beef cattle.
Ten goats can sustain or consume an acre of pasture where as 2 beef cattle can consume or sustain the same area. A typical meat goat is capable of producing approximatly 40 pounds of meat where as a comparable pig or cow will not produce the same meat-waste percentage.
Goat meat production is increasing globally at a fast pace and is likely to match other common meats in western countries, like lamb, by the year 2020.