Goat Neck Cut
Goat necks are usually braised and served with rice or made into excellent stew. It is also a great base for a stroganoff or ragu to serve over noodles or pasta. The meaty bones produce a robust broth. The meat is extremely unctious and rich with lots of collagen and flavor. We braise the necks until tender, then pick the meat off and keep stewing the bones until all the collagen is broken down into the broth. You can then add the meat back and make your stew or sauce.
Goat meat is lean and sweet with less saturated fat, cholesterol and calories than beef, chicken or pork. It is high in protein and iron and one of the most widely consumed meats in the world, except for the USA.
Our goats are 100% pasture raised and also browse in the forest for happier animals, environmental friendliness and superior taste.
Apart from being delicious, goat meat is a high protein. It's a healthy red meat, full of vitamins and minerals. Not only is it a great source of protein, but goat meat is also full of Vitamins B6, B12, C, E, A, and K, as well as Iron, Calcium, Phosphorus, Zinc, Copper, Manganese, Selenium, Potassium, and low in Sodium. This combination of very high protein, vitamins, and minerals makes goat meat one of the most nutrient dense foods on the planet. On a global scale, 65% of meat consumed in the world is goat.
We strive to show the USA that goat meat is not only sustainable, but very healthy and delicious when raised well!