Goat meat - wikipedia Goat meat Raw goat meat Goat meat or goat 's meat is the meat of the domestic goat ( Capra aegagrus hircus ). Goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. While `` goat '' is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French - derived word chevon ( from chèvre ), since market research in the United States suggests that `` chevon '' is more palatable to consumers than `` goat meat ''. Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk - fed goat. In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh ; the word `` mutton '' is sometimes used to describe both goat and sheep meat, despite its more specific meaning ( limited to the meat of adult sheep ) in the UK, US, Australia and other English - speaking countries. Contents 1 In cuisine 2 Characteristics 3 Production 4 See also 5 References 6 Further reading In cuisine See also : List of goat dishes Goat is a staple in Africa, Asia and South / Central America, and a delicacy in a few European cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, Indian, Indonesian, Nepali, Pakistani, Mexican, and Caribbean ( Haiti ). Cabrito, or baby goat, is the typical food of Monterrey, Nuevo León, Mexico ; in Italy it is called capretto. Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets, including those that serve immigrants from Asia and Africa who prefer goat to other meat. As of 2011 the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually. While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors, especially in cities such as New York and San Francisco. Brady, Texas has held its Annual World Championship BBQ Goat Cook - Off annually since 1973. Roasted kid Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa ( Japan ), goat meat is served raw in thin slices as yagisashi. On the Indian subcontinent, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste. `` Curry goat '' is a common traditional Indo - Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a `` Khashi '', a castrated goat with a meat that has richer taste and a milder, less gamey flavour. In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambing and gulai kambing. Goat meat is also a major delicacy in Nepal, and both castrated ( Khashi - ko - masu ) and uncastrated ( Boka - ko - masu ) goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. Bhutun is made from the gut, Rakhti from the blood, Karji - marji from the liver and lungs, and the feet -- Khutti -- are often made into soup. Sukuti is a kind of jerky, while Sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of momos, thukpa, chow mein and other dishes in various parts of the country. Taas is another popular fried goat meat dish in Nepal, particularly popular in Chitwan district of Nepal. Cabrito, a specialty especially common in Latin American cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian, Greek and Portuguese cuisines are also known for serving roast goat in celebration of Easter ( in Italian cuisines, minced goat is used in spaghetti bolognese and lasagna as an alternative for beef ), with the North of Portugal serving it as well on Christmas day ; goat dishes are also an Easter staple in the alpine regions of central Europe, often braised ( Bavaria ) or breaded and fried ( Tyrol ). In Africa, the Chaga people of Tanzania, a ceremonial goat ( locally called Ndafu ) would be gutted and roasted as whole as part of tradition that spans hundreds of years. The ceremonial goat is the preferred replacement to the wedding cake used in many weddings around the world. Characteristics A tajine of goat meat Goat has a reputation for having a strong, gamey flavour, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tend to be more pungent ; the best meat comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other parts are best for long braising. Despite being classified as red meat, goat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken ; therefore, it requires low - heat, slow cooking to preserve tenderness and moisture. Production Goats consume less forage than beef cattle. An acre of pasture can sustain 10 goats or more, compared to two steers. A goat may produce 40 pounds of meat, however, which is much less than from cattle or pigs, often making goats unsuitable for modern meat processors. See also Food portal Goat farming List of domesticated meat animals List of goat dishes Meat goat breeds References Jump up ^ `` Should You Market Chevon, Cabrito or Goat Meat ? '' ( PDF ). The Florida Agricultural Market Research Center, University of Florida. Archived from the original ( PDF ) on 2009 - 04 - 24. Jump up ^ `` Whose goat is it anyway ? ''. Hindustan Times. 11 February 2012. Retrieved 15 May 2015. Jump up ^ `` Mutton / Goat meat dishes ''. Indian Food. Retrieved 15 May 2015. ^ Jump up to : Alford, Henry ( March 31, 2009 ). `` How I Learned to Love Goat Meat ''. The New York Times. ^ Jump up to : Fletcher, Janet ( July 30, 2008 ). `` Fresh goat meat finding favor on upscale menus ''. San Francisco Chronicle. Jump up ^ `` Traditional food of Nuevo León ''. Gobierno del Estado de Nuevo León. Retrieved 16 March 2012. Jump up ^ Severson, Kim ( October 14, 2008 ). `` With Goat, a Rancher Breaks Away From the Herd ''. The New York Times. Jump up ^ `` New Americans turn to goats to address food demand ''. My FOX DC. Associated Press. 2014 - 04 - 18. Archived from the original on 20 April 2014. Retrieved 19 April 2014. ^ Jump up to : Scarbrough, Mark ; Weinstein, Bruce ( 2011 - 04 - 05 ). `` Goat meat, the final frontier ''. The Washington Post. Retrieved 2013 - 04 - 20. Jump up ^ McSpadden, Wyatt ( July 2011 ). `` Brady... Get Your Goat ! ''. Texas Highways. Retrieved 10 July 2014. Jump up ^ Kunkle, Fredrick ; Dwyer, Timothy ( November 13, 2004 ). `` Long an Ethnic Delicacy, Goat Goes Mainstream ''. The Washington Post. Retrieved May 3, 2010. Further reading Wikimedia Commons has media related to Goat meat. Wikibooks has a book on the topic of : Cookbook : Goat `` Gourmet goat debuts in metro '', by Tom Perry, Metromix Des Moines, July 9, 2008 Cuisines Regional African North West list Americas North South list Asian Central South list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle - Eastern Levantine Oceanic National Afghan Albanian Algerian Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau - Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Tibetan Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitania Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guianan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Andhra Pradesh Arunachal Pradesh Assam Bihar Goa Gujarat Himachal Pradesh Kashmir Jharkhand Karnataka Kerala Maharashtra Manipur Meghalaya Nagaland Odisha Punjab Rajasthan Sikkim Sindhi Tamil Nadu Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian ( Côte d'Ivoire ) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Sabahan Sarawakian Maldivian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States California Cuisine Hawaiian New American Puerto Rican Soul food Uruguayan Uzbek Venezuelan Vietnamese Vatican Western Saharan Yemeni Zambian Zimbabwean Ethnic and religious Ainu American Chinese Anglo - Indian Arab Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Christian Circassian Crimean Tatar Greek American Hindu Inuit Italian American Jain Javanese Jewish Sephardic Mizrahi American Bukharan Syrian Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sikh Sindhi Soul food Sundanese Tatar Udmurt Yamal Yup'ik Zanzibari Historical Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet Thirteen Colonies Styles Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle Lists List of cuisines Lists of prepared foods Food portal Drink portal Commons Cookbook WikiProject Meat Main articles Entomophagy Fish Game Livestock Meat Poultry Seafood Poultry and game Alligator Bear Chicken Crocodile Duck Goose Grouse Kangaroo Monkey Ostrich Partridge Pheasant Bat Pigeon Quail Rabbit Seal Snake Turkey Turtle Venison Livestock and minilivestock Beef Bison Black soldier fly maggots Buffalo Camel Cat Crickets Dog Elephant Frog Goat Grasshoppers Guinea pig Horse Lamb and mutton Llama Mealworm Silkworm Mopane worm Palm grub Pork Veal Yak Fish and seafood Abalone Anchovy Basa Bass Calamari Carp Catfish Cod Crab Crappie Crayfish Dolphin Eel Flounder Grouper Haddock Halibut Herring Kingfish Lobster Mackerel Mahi Mahi Marlin Milkfish Mussel Octopus Orange roughy Oyster Pacific saury Perch Pike Pollock Salmon Sardine Scallop Shark Shrimp / prawn Sole Swai Swordfish Tilapia Trout Tuna Sea urchin Walleye Whale Cuts and preparation Aged Bacon Barbecued Braised Burger Charcuterie Chop Corned Cured Cutlet Dried Dum Fillet / Supreme Fried Ground Ham Kebab Liver Luncheon meat Marinated Meatball Meatloaf Offal Pickled Poached Roasted Salt - cured Salumi Sausage Smoked Steak Stewed Tandoor Tartare List articles Beef dishes Chicken dishes Countries by meat consumption Fish dishes Food and drink prohibitions Goat dishes Lamb dishes Meatball dishes Pork dishes Ham dishes Sausage dishes Sausages Seafood dishes Smoked foods Steaks Veal dishes Related subjects Animal rights Bushmeat Butcher Cannibalism Carnism Christian vegetarianism Cultured meat Ethics of eating meat Factory farming Feed conversion ratio Environmental impact of meat production List of meat dishes Meat cutter Meat tenderness Pescetarianism Pink slime Plant - based diet Preservation Psychology of eating meat Meat paradox Red meat Semi-vegetarianism Slaughter Slaughterhouse Veganism Vegetarianism White meat Retrieved from `` https://en.wikipedia.org/w/index.php?title=Goat_meat&oldid=818697852 '' Categories : Goat dishes Goats Meat by animal Hidden categories : Articles containing potentially dated statements from 2011 All articles containing potentially dated statements Talk Contents About Wikipedia Bosanski Català Deutsch Español Esperanto Français 한국어 Bahasa Indonesia Italiano Latina Bahasa Melayu Русский Tiếng Việt 5 more Edit links This page was last edited on 5 January 2018, at 02 : 02. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: what kind of meat comes from a goat
Answer: chevon