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Not a big fan of pork meat, but having a true traditional feast once a year isn't prohibited by the law 
We have many ways of using or treating all parts of a pork body , they were probably the same everywhere 100 years ago, but the western world got into big scale manufacturing and people usually don't get a glimpse of what the whole ritual of preparing pork meat might have been before we had all these automated machines around us.Some meat preparation is still done manually by very poorly paid labour before hitting the stores, you just don't see it. I can still buy milk from a guy who milks the cows by himself and honestly the quality of that milk is a lot better than the most expensive "bio" milk you find on the shelf in a big store which shows that we pay too much money for the wrong product.
Try treating lungs problems with 4 L of milk and 4 eggs from a hypermarket !
We have many ways of using or treating all parts of a pork body , they were probably the same everywhere 100 years ago, but the western world got into big scale manufacturing and people usually don't get a glimpse of what the whole ritual of preparing pork meat might have been before we had all these automated machines around us.Some meat preparation is still done manually by very poorly paid labour before hitting the stores, you just don't see it. I can still buy milk from a guy who milks the cows by himself and honestly the quality of that milk is a lot better than the most expensive "bio" milk you find on the shelf in a big store which shows that we pay too much money for the wrong product.Try treating lungs problems with 4 L of milk and 4 eggs from a hypermarket !
Here in the west we say you have a meal that‘ll stick to your ribs.
Meaning: If you have that for breakfast, you can skip lunch.
Cal, do you mind telling me what Goat tastes like? What do you cook with it? Can it be treated as Lamb? How old is it when it's slaughtered? Thanks.
Although it's done on a regular basis here once in a year around Christmas in the country side, I never witnessed this event in person...My grandparents did it, my parents didn't after the 70's either as they moved to some small towns...In the end once you eat that meat knowing how it gets to you shouldn't be a big deal...I'm not muslim, nor I enjoy pork meat too much, although I like the smell of fried meat a lot. I don't see anything out of the ordinary in it...It's how it was done for millenia everywhere, before it got automated .
For gamey meats an overnight soak in salt water helps.
As to goat around here it is about the same price as the best beef!
Personally I also eat lamb, but not just the usual cuts. I like to get kidney, liver, fat and flank. Unfortunately my local lamb producers retired!
With the increased price of beef I find myself eating more fish.
As to goat around here it is about the same price as the best beef!
Personally I also eat lamb, but not just the usual cuts. I like to get kidney, liver, fat and flank. Unfortunately my local lamb producers retired!
With the increased price of beef I find myself eating more fish.
Goat is like a mild version of lamb. The taste is a more like beef but different at the same time. Its quite a nice flavour in my opinion. If you can eat lamb or (ack) mutton, you'll have no problem with goat. The problem with goat is, it's a rough and tumble animal with a low fat count. Most meat on a goat has to be cooked braise style or similar. That's why you hear about goat stew rather than goat steak. Moisture is mandatory on all but the loins. Goats for the market are farm raised with their exercise restricted. I'm not sure how old they are when slaughtered but I would guess about a year. I would think that they would be dry aged as well to try and soften the flesh a bit before market.
Mostly we get frozen cubes, bone in, pre-cut for stewing, or sides / whole which all range from $8-$12 / lbs. so not like Ed is dealing with but he might be speaking of better cuts and fresh meat even.
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Cal,
Don’t think I have ever seen frozen goat meat. We have a local restaurant/ market that sells fresh meat. Pretty much all local and fresh.
Although there is local beef available elsewhere it is not as good as the more western states product.
Last I knew chicken was the most popular U.S. meat followed by pork, then beef. Kind of hard to realize all those hamburgers aren’t first place.
Only occasionally do I see horse available. I was served it once, presented as beef and they were surprised I recognized it as horse!
ES
Don’t think I have ever seen frozen goat meat. We have a local restaurant/ market that sells fresh meat. Pretty much all local and fresh.
Although there is local beef available elsewhere it is not as good as the more western states product.
Last I knew chicken was the most popular U.S. meat followed by pork, then beef. Kind of hard to realize all those hamburgers aren’t first place.
Only occasionally do I see horse available. I was served it once, presented as beef and they were surprised I recognized it as horse!
ES
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Goat is leaner than lamb, and stronger in taste, we find lamb too fatty.
But lamb is better for stewing, not so good in braising, many people find the smell of animal fat offensive. Roasted lamb is not liked for that reason, braising is done here with vegetable oil, or ghee.
Price here is about $8 to 11 a kilo for fresh meat, frozen is about double. Both lamb and goat are sold, lamb is slightly cheaper.
Freezing causes the moisture entrapped to expand, so it spoils the texture, and generally it is having more fat than fresh meat, which our butcher dresses for us if we tell him to.
Chicken sells the most here, then lamb /goat, then buffalo, least is pork.
The Hindus worship cows, and the Muslims bar pork, so those are not sold in much volume. Most beef is from sick or aged animals, not good quality.
Chicken is about $2.50 to 3 a kilo (before dressing), pork and beef are $3.50 or so per kilo.
Fish starts at about $2, white pomfret fish is more than $60 a kilo.
But lamb is better for stewing, not so good in braising, many people find the smell of animal fat offensive. Roasted lamb is not liked for that reason, braising is done here with vegetable oil, or ghee.
Price here is about $8 to 11 a kilo for fresh meat, frozen is about double. Both lamb and goat are sold, lamb is slightly cheaper.
Freezing causes the moisture entrapped to expand, so it spoils the texture, and generally it is having more fat than fresh meat, which our butcher dresses for us if we tell him to.
Chicken sells the most here, then lamb /goat, then buffalo, least is pork.
The Hindus worship cows, and the Muslims bar pork, so those are not sold in much volume. Most beef is from sick or aged animals, not good quality.
Chicken is about $2.50 to 3 a kilo (before dressing), pork and beef are $3.50 or so per kilo.
Fish starts at about $2, white pomfret fish is more than $60 a kilo.
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Until this las week it was considered canibalism to eat this GOAT , but now it's even more dangerous cause you might get diabetes too after eating the GOAT and being served insuline shots in prison only prepares you for the last 5 injections .
Thus if you are served goat make sure it's not the G.O.A.T of armwrestling
Now stopping with the off topic I was amazed by how much genetics play a role in someone's performance in sports.Apart from the fact that for the last 30 years the guy only trained for 1 or a maximum of 2 days a week wining 26 world tiltles in between, what was even more shocking was to find out from his own mouth that he ate the most fatty and full of sugar normal american meals all of his life and no special proteic food, no anabolisant, nothing a top sportsman would use to enhance his powers...
Thus if you are served goat make sure it's not the G.O.A.T of armwrestling
Now stopping with the off topic I was amazed by how much genetics play a role in someone's performance in sports.Apart from the fact that for the last 30 years the guy only trained for 1 or a maximum of 2 days a week wining 26 world tiltles in between, what was even more shocking was to find out from his own mouth that he ate the most fatty and full of sugar normal american meals all of his life and no special proteic food, no anabolisant, nothing a top sportsman would use to enhance his powers...
It was probably freshly slaughtered in Jamaica, and frozen in the USA.
I find there is a difference in taste due to the slaughter method, and young meat is more tender with a milder flavor and texture compared to an older animal, strong background smell, tough to cook and eat.
Cooking thumb rule : (pressure cooker, after braising and spice addition)...chicken 5 minutes, goat / lamb 15 minutes, beef takes 45 minutes.
Pork may be about 25 to 30 minutes, I have not cooked it, not easily available in my area.
I find there is a difference in taste due to the slaughter method, and young meat is more tender with a milder flavor and texture compared to an older animal, strong background smell, tough to cook and eat.
Cooking thumb rule : (pressure cooker, after braising and spice addition)...chicken 5 minutes, goat / lamb 15 minutes, beef takes 45 minutes.
Pork may be about 25 to 30 minutes, I have not cooked it, not easily available in my area.
You must be getting older goat as it is much milder than lamb is here, no gaminess at all.
Frozen is the same price here. Fresh is not as easy to get at the local stores, we must go to the farms.
You must be speaking of mutton rather than lamb.
You have once again described mutton.
You know it mon! When in Montego Bay, eat as the locals do. Some fine chefs make their home there.
I have to ask since pressure cooking after braising is redundant, what do you call braising?
Here too. The fat content is one of the highlights of lamb and goat seems to lack that.
Goat cheese can be quite sweet and mild. Gal near here runs a herd and makes pizza with the cheese. Very artisanal: big wood-fire stone oven (we in Maine know stones), with the moms and kids in the pasture. There's also sliced goat in the refrigerator; have not tried that. May be the only place to get fresh chevre with blueberries. Also sold "nannyberries" which apparently go on your garden. She also sold training to young potential goat-herders (basically free labor). I have not been over in a couple years, she may have gave-up. There's other sources of goat products around, but none so close with a pizza oven in the driveway.