Food? Really?

I would venture to say that most show goat people have not eaten goat meat.  A lot of people see them as pets, objects, show stock but not food.  Here, in the U.S. and in a lot of Europe, we don’t eat much goat meat.  But as we get more and more people from Asia, central & south America and Africa, goat will become more common.  It is the most eaten meat in the world.

What? BS!   Nope.  Serious, dude.  How can this be?

Simple.  Two reasons—1st is religion.  There are no religions that have a law against eating goat.  Beef–there are almost a billion (that is billion) Hindus in the world that don’t eat beef.  Pork–Jewish, Seventh Day Adventist and Muslim religions don’t touch it.  (that leaves more bacon for me)  The 2nd is economics–beef is expensive.  They take more land, more feed and more time to be ready for slaughter.  Basically, a large part of the world can’t afford to keep, feed or eat beef.  However, they can milk them.

We are lucky to live in the USofA where it is common to eat beef.  In reality, beef is on first-world menus and not so much for the rest of the world.  On the other side of the proverbial coin, goat is cheap to raise, don’t take much land and there is a quick turn around from birth to slaughter.

Around this place, we eat what we raise.  (not entirely true, as Tammy won’t let Duke and I make chicken & noodles out of her pet hens)  And yes, there is a mini-herf steer currently on feed.  Duke and I NEED to know what a mini herf tastes like.  I’ll let you know how that turns out.  We eat goat several times of year.  I like to throw a goat loin on the smoker.  Seasoned, slow cooked in a pecan smoke haze and very few can tell that it is goat.  Then, there is the goat bologna that the Kester’s have made.  It is really good.  Especially the jalapeño mix.

Tonight, I grilled some goat chops.  One package came from a recently slaughtered wether that lived on Special K feed from the end of June to Dec. 27.  He was sold as a show wether but I guess we hit a nerve when giving him a shot of baytril.  He carried that front leg from that June day until he got off the trailer at the Gage Locker.  No matter, these chops looked like little T-bones.  Bright red color and marbling with muscle shape.  Sprinkle of sea salt, black pepper with a touch of garlic powder.  Impressive meat.

The other package was from an un-remembered wether that I bet didn’t make the team.  Then he probably got kicked out on wheat/triticale pasture and hay with the does.  The color of the meat and fat resembled venison.  And once cooked had a wang to it, much like non-marinated venison.

I’m saying that if any of you beef eaters had the chance to sample the chops from the first goat, you would be fans of eating goat.  And the next one, well, you would have to be hungry to like it.  It needed a worcestershire marinade.  And some slow smoke.  And I don’t know but i bet that I’m right, a large part of the world would have liked this meat with some curry seasoning.  I know who is going to get the rest of that wether.

In the near future, I am going to make some goat sausage of some sort.  I’ll let you know.  Might have to mix it with some mini herf.  That sounds tasty and expensive.

Have a good one, a better tomorrow and be thankful that you live in THE United States of America.  You don’t have to like our government, but it is still better than the rest of the world.  Just remember, you could be eating brush goat, mutton or some other meat that isn’t what you are used to eating.  Be thankful.


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