New at the Farm Market

New things coming up  -  Chevon  !!

My cousin Cathy has a dairy farm outside of New London.  She raises a little of everything on her farm.  Cathy and I are teaming up and working together with the help of my sister Sarah for the direct marketing and sales of our meat.  She is raising goats for butchering.  They will be ready in a month or so.  If you or any one you know is interested, give me a call or email.  We would like to know if people are interested in halves, or individual cuts of the goat meat.  We need a little imput to know how to supply it at the farm market.

Here is some interesting information I found on goat meat.

Goat Meat from younger animals is called "kid" or cabrito (Spanish), and from older animals is simply known as "goat" or sometimes called chevon (French).

Chevon (or goat meat) is rapidly gaining popularity as a low-fat, nutritionally dense meat.  It does not taste strong or "gamey" but has a flavor similar to well-prepared venison.  Some people have mistaken it for beef before knowing what it is.

Goat meat has many advantages.  It ranks right up with chicken and fish in the low fat department and is being recommended for a heart-healthy diet.  "The inspection of congealed fat drippings is a visual index as to the degree of saturated fats present.  This is noticeably absent in goat meat." * Goat meat is very low in saturated fat.  It supplies high quality protein along with healthy fat.*

Since the molecular structure of goat meat is different than that of beef or chicken, it is easier to digest.

70% of the world's population is very familiar with goat meat, and prefer it to all other red meats. It is only here in our Western culture that we are slow to catch on to what the rest of the world already knew about.