Goat meat is becoming more popular in the US but most people have never tried this type of meat before. It is believed that part of the reason it hasn’t become more popular is because the word chevon never caught on. Beef, pork and mutton are some examples of what we call the meat from cattle, pigs and sheep but what about goats? Chevon (pronounced cheh-vn) is used in many parts of the world and is a French word derived from “chevre” meaning goat and “on” extracted from mutton. Chevon is typically very low in fat and higher in iron and zinc than most other meats. In addition, it is also lower in cholesterol than other red meats. It is extremely popular in Mediterranean and Asian dishes as goats can thrive better in more desolate climates and their bodies are more equip to browse broad-leaf weeds and bushes and turn it into muscle, whereas cattle require a lot of open land to graze on grasses. Chevon can have a more gamey flavor than other meats but I have found that in dishes where there are a lot of other flavors you can’t taste it. Here at The Goat Farm our meat goats are a cross between Nubians and Boers, both are considered a large breed of goat. Let us know what you’d like to see in our next post whether it be a question you want answered or a topic you would like more information on!
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