Browser Goat For Chevon – Half

Name: Browser Goat For Chevon - Half
SKU: 3721
Price: 200.00 USD
Availability: InStock

$200.00

Renowned for its rich flavor and versatility, Chevon is a staple in many cultures. Often underestimated, goat meat is a healthier alternative to beef or lamb, boasting higher nutritional value than chicken. Moreover, due to goats not storing fat in their muscles like cattle, the meat is naturally low in fat and cholesterol. (Click on the nutritional profile tab below for more details.)

Perfectly sized for family meals and intimate gatherings, our half chevon goat averages 35 pounds in live weight, delivering approximately 10 pounds of exquisite, frozen goat meat in a variety of cuts ideal for your culinary creations.

Nurtured on the verdant pastures and wild terrains of Bushnell, Florida, our goats thrive on a 100% browse-fed diet, free from any hormones and antibiotics. This contributes to the exceptional quality and flavor of the meat and reflects our commitment to sustainable and ethical farming practices.

Discover the superior quality and taste of meat from Leo & Aliyah goat and understand why we are the preferred choice for discerning customers.

Categories: Creature-Crafted Harvests, Red Meat

Why Choose Leo & Aliyah?

Savor Life!
Thank your for your patronage.

Flavor Profiles

The flavor profile of goat meat presents a captivating blend of complexities, influenced by factors such as the animal’s age and diet.

Dietary Influence on Flavor

At Leo and Aliyah Farms, our goats roam freely and browse on natural vegetation, resulting in a meat of exceptional flavors and a delightful earthy sweetness. Conversely, goats raised on feedlots or fed manufactured diets tend to exude an unmistakably gamey aroma.

Age and Tenderness

The age of the goat plays a crucial role in determining its texture. Two distinct texture profiles include chevon and capretto, the latter of which is also known as cabrito.

Cabrito, derived from suckling goats, features a naturally tender texture that allows for rapid cooking at elevated temperatures. This premium option comes from goats loosely defined as younger than a year and it is celebrated for its tenderness, making it ideal for cooking methods where heat control is challenging, such as grilling over an open fire.

Chevon goats, sourced from goats over a year of age, is leaner and thrives under slow cooking methods to unlock succulent stews and dishes that are rich in nutrients and flavor.

Whether capretto or chevon and whether stewed, roasted, grilled, or braised, goat is a versatile meat that can elevate any dish with its unique flavor and texture profiles. Distinguishing between chevon and capretto will assist you in selecting the correct cooking time, techniques, and ingredients to ensure your goat dishes are always succulent, tender, and full of flavor.

Culinary Goat Preparation

Hone The Skill & Master The Art

Embark on your culinary adventure in honing and mastering with these recommendations on cooking techniques, ingredients, and timing.

Cooking Techniques

- - Marinade. A long marinade, preferably 8 hours or so, can greatly enhance the flavor, moisture, and tenderness of your goat meat and is key to unlocking the full flavor, moisture, and tenderness of the meat.
  - Baste. Keep your goat meat moist and flavorful by basting it during the cooking process to keep the meat enveloped in moisture.
  - Cover. Retain the succulence and flavor of your goat meat by using cooking vessels with covers. Whether marinating, simmering, roasting, or grilling, covers and wraps are essential for a delicious end result.

Cooking Ingredients

- - Embrace Bold Flavors. Goat meat pairs well with the bold flavors from ingredients traditionally used in Middle Eastern countries or in Indian cuisine. From cumin to coriander, let your taste buds explore the endless possibilities!
  - Limit Salt. Use salt sparingly in marinades and during cooking to preserve the meat’s juiciness. Opt to add more salt, if needed, after cooking for a more flavorful dish.
  - Add Fat. Elevate the tenderness and moisture of goat meat with the richness of olive or avocado oils.

Cooking Time

Goat meat requires slow cooking to preserve its tenderness and flavor. Because of its low fat content, it can easily become dry when exposed to high heat, so it is crucial to reduce the temperature and cook it gradually for a juicy and tender result. Moreover, goat meat cooks quicker than beef or chicken, so it is essential to monitor the cooking time and adjust the heat as needed.

Cooking Methods

Main Cuts From	Cooking Method
Neck Shoulder	Roasting Braising Stewing

Rib Loin	Grilling Pan-frying

Leg	Searing Roasting Steaks: grilling, panfrying

Hindshank Foreshank	Roasting Braising Stewing

Flank Breast	Roasting Grilling

Breast	Roasting Grilling

Enjoy!

Goats At Leo & Aliyah

Regenerative Agriculture And Goats

At Leo and Aliyah, our family practices regenerative agriculture, which in part translates into meat from a creature living on a land managed by a system of farming principles and practices that promote nature’s influence of reparation, conservation, and regeneration. To support biodiversity of soils, of vegetation, and of creatures and to enhance the water cycle and all known and unknown ecosystem services, we staunchly exclude the use of herbicides, pesticides, and chemical fertilizers!
Our practice also translates into meat from a creature that, in accordance to this natural system of agriculture, grew as nature intends – foraging, growing, and thriving within a sustainable ecology and without the use of hormones, antibiotics, or manufactured feeds.

Goats Are Browsers

Regenerative agriculture in the stewardship of goats includes woodland or wild, typically unmanaged areas, essential for the production of delectable and nutritious goat fare.

Goats are ruminant mammals with a distinct preference for browsing. Browse material are high-growing vegetation, which include goat-favored portions of leaves, twigs, vines, weeds, and shrubs. This type of vegetation generally has high levels of cell contents, lignin, secondary compounds, and nitrogen, making browse sturdier plants, which require a longer period of fermentation in the ruminant chambers of the goat, as compared to grasses.

While goats will eat grasses, their high degree of preference for browse suggests that there is a taste value involved, but more importantly a nutritional value as well. In fact, so grand is the goat’s desire for browse that it will leave behind a field of virile grasses to investigate the stouter foods in the woodland just beyond it.

Segments of our land therefore include completely unmanaged vegetative areas left to revel in nature’s chaotic order and become rife with prime goat fare. Goats spend most of their day in these areas, browsing and manuring and creating an environment that becomes an ideal place for our chickens to scratch in search of their delectable fare.

Nutrition

Goat meat is a good source of the following vitamins and minerals –

Vitamins And Related Benefits

- - Thiamin (B1): Helps convert food into energy. Needed for healthy skin, hair, muscles, and brain and is critical for nerve function.
  - Riboflavin (B2): Helps convert food into energy. Needed for healthy skin, hair, blood, and brain.
  - Niacin (B3): Helps convert food into energy. Essential for healthy skin, blood cells, brain, and nervous system.
  - Folate: Vital for new cell creation. May reduce heart disease risk. May reduce risk for some cancers.
  - Vitamin B12: Aids in lowering homocysteine levels and may lower the risk of heart disease. Assists in making new cells and breaking down some fatty acids and amino acids. Protects nerve cells and encourages their normal growth Helps make red blood cells and DNA.

Minerals And Related Benefits

- - Calcium: Builds and protects bones and teeth. Helps with muscle contractions and relaxation, blood clotting, and nerve impulse transmission. Plays a role in hormone secretion and enzyme activation. Helps maintain healthy blood pressure.
  - Copper: Plays an important role in iron metabolism and immune system. Helps make red blood cells
  - Iron: Helps hemoglobin in red blood cells and myoglobin in muscle cells ferry oxygen throughout the body. Needed for chemical reactions in the body and for making amino acids, collagen, neurotransmitters, and hormones.
  - Magnesium: Needed for many chemical reactions in the body. Works with calcium in muscle contraction, blood clotting, and regulation of blood pressure. Helps build bones and teeth.
  - Phosphorus: Helps build and protect bones and teeth. Part of DNA and RNA. Helps convert food into energy. Part of phospholipids, which carry lipids in blood and help shuttle nutrients into and out of cells.
  - Potassium: Balances fluids in the body. Helps maintain steady heartbeat and send nerve impulses. Needed for muscle contractions. A diet rich in potassium seems to lower blood pressure. Getting enough potassium from your diet may benefit bones.
  - Selenium: Acts as an antioxidant, neutralizing unstable molecules that can damage cells. Helps regulate thyroid hormone activity.
  - Sodium: Balances fluids in the body. Helps send nerve impulses. Needed for muscle contractions. Impacts blood pressure; even modest reductions in salt consumption can lower blood pressure.
  - Zinc: Helps form many enzymes and proteins and create new cells. Frees vitamin A from storage in the liver. Needed for immune system, taste, smell, and wound healing. When taken with certain antioxidants, zinc may delay the progression of age-related macular degeneration.

To learn more, go to the Food Data Central at the U.S. Department of Agriculture.

Order Fulfillment

You have two convenient options for order fulfillment, one of which you may select during checkout:

(1) Pickup at The Farms Market and

(2) Home Delivery,

Note: We are actively exploring options for shipping our Leo & Aliyah foods. You are invited to subscribe to our newsletter, Savor Life!, to get the latest information.