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Complete guide to the many different uses of goat's milk. Find out how to pasteurize, freeze or can goat's milk. Learn to make butter, cheese, yogurt, desserts and soap.
The Udder Real CheeseBasics of CheesemakingRennetCulturesMiscellaneous Powders & MoldsCheesemaking Utensils
Soft & Molded Cheese
Hard & Pressed Cheeses
Udderly Delightful Desserts
Making & Using Goat Milk Yogurt
Chevon The Udder Lean MeatGoat Meat FactsCanning Goat MeatChevon Meat GuideCooking With Chevon
Goat Milk Soap & Udder Non-EdiblesBasics of Goat Milk SoapReclaiming Soap
Cheese Problems & Solutions
Excerpt from page 96Goat MeatCHEVONGoat meat often called Chevon is a delicious meat product that can be eaten stewed baked grilled BBQ canned or made into sausage or jerky. It can be eaten at any age depending on your preference or how crowded the barn is getting.
Chevon is low in fat and cholesterol. It has a flavor and texture similar to venison without a gamey taste. Eaten young it resembles prime veal. As the goat matures the meat becomes more like a beef-vension cross. I think that the flavor is best when the animal is from 9 months to 1 year of age.
Our favorite chevon meal is the boneless steaks. I like to prepare them pounded Swiss-style rolled in flour and sauteed quickly in hot greased pan a little salt and pepper added for seasoning. It's quick delicious and easy!
Goat Meat FactsGoat meat is 50-65 percent lower in fat than similarly prepared beef but has a similar protein content.
The USDA reports the saturated fat in cooked goat meat is 40 percent less than that of chicken even with the skin removed.
Out of 3 favorite exotic meats venison rabbit and goat sold in New York City goat meat is the lowest in cholesterol.