Goat meat questions

Kittikity · #1 08/30/08, 02:50 PM

I plan on doing my own butchering but would occasionally like some sausage and ground meat.. So I figure just take those parts to the butcher's for processing.. What parts are used for sausage and ground meat?

Also, I've read goat meat is a little tougher than cow and has to be cooked longer.. Is this correct? Or is this just after a certain age?

Freeholder · #2 08/30/08, 02:59 PM

Goat meat is not tougher than beef of the same age. The problem is that in a goat, the fat isn't going to be marbled into the meat the way cattle do, so the meat is very lean and needs to be cooked by 'slow food' methods (you can google that for some meat recipes -- look for venison or other game recipes if you can't find any for goat meat).

As for the sausage and ground, get a meat grinder and do it yourself. Grinders don't cost a whole lot -- you can often find them at yard sales or thrift shops -- and while grinding all the burger from a whole cow would be a LOT of work to do with a hand grinder, goats are a lot smaller, and hand grinding is easily doable unless you are disabled. This way, you'll save money, be sure of getting your own meat back without any cross-contamination, and can experiment with recipes for sausage until you find the ones you like (using very small quantities of the spices, make just one patty and cook to taste before doing a large batch).

You will want to add some fat if you make sausage out of goat meat. You can add bacon (my favorite) or other pork fat, as it has the best flavor, but if you are avoiding pork then beef or poultry fat can also be used. Don't use goat or sheep fat, though, for cooking!

Kathleen

Vicki McGaugh TX Nubians · #3 08/30/08, 03:07 PM

harborfrieght.com has a great little meat grinder (electric) and manual for light duty grinding of meat with no bone.

Here it's against the law for butchers to accept meat to grind, the animal has to be alive for them to kill or huntable game (deer, wild pig etc) in season. Vicki

Kittikity · #4 08/30/08, 03:24 PM

Good to know Kathleen.. Thanks so much.. Perhaps I will have to raise a pig to butcher also.. I have had venison wrapped in bacon.. Very yummy..

Thanks for the link Vicki.. Goiing to go look at that now..

Kittikity · #5 08/30/08, 03:46 PM

Ok, found the small grinder.. That will probably be plenty for my purposes.. But the question still remains of what parts to grind..

copperpennykids · #6 08/30/08, 03:58 PM

Folks grind all of the "left-over" parts and the trimmings.

Let's say you take the haunches for roasts, and the loin for chops/roast. Then just grind the rest of the meat and package like you would ground beef.

We use the ground goat in recipes just like you would ground beef, remembering to add oil to the pan before browning. Very mild in flavor, so feel free to spice it up!

Roasts are great from the crockpot (cooked with broth, tomatoes, or juice) and then you can shred and season. Fantastic on burritos with taco sauce.

Camille

Kittikity · #7 08/30/08, 04:08 PM

Oh Camille, you're making my mouth water! lol Thanks for the explanation.. We usually use ground turkey from the store instead of ground beef.. But would be great to substitute it with goat instead.. What does the oil do?

Anderson farms · #8 08/30/08, 05:23 PM

I'm getting hungry too! I have never ate any goat meet but if I get some buck kids I might have to keep one and try it.

copperpennykids · #9 08/30/08, 06:31 PM

The oil keeps the meat from sticking to the bottom of the pan! LOL

We cook in Stainless Steel. Not sure if it will stick in Teflon, but a little broth or juice would probably work as well.

Camille