Two Wagyu Burgers & Pork Chops FREE in every order through the holidays! Just write “CHOPPED” in the notes box at checkout ($60 order minimum).
Six 4-6 oz chops, bone-in — the most succulent cut!— Shannon Creek Farm
Goat Loin Chops
Six 4-6 oz chops
Shannon Creek Farm
Goatober is 13 years old! October is the natural season for goat meat, and as we have for over a decade, we are proud to feature cuts of goat as part of our effort to communicate just how delicious goat meat is.
Goat chops are a pure treat, and so easy to prepare: just rub the meat with salt and pepper and perhaps a bit of fresh rosemary. The chop is the most decadent, tender, succulent, rarified, and esteemed cut. Each goat only yields a few of these special chops.
Despite being lean, the meat is rich and flavorful and boasts light floral notes in every bite. Because goat meat has less fat, it lends itself to slow and low cooking including braises and barbecue — see our Cooking Tab for more information!
Goatober has come a long way since the great cheesemonger Anne Saxelby came up with the idea 13 years ago! Goatober was launched because dairies need to produce milk to make cheese, and the only way for an animal to make milk is to have babies. On goat dairies, whenever a male is born, unless it’s kept as a breeder, there is not much use for it since males do not produce milk and the market for male goats is not a large one in the United States. Some male babies are sold onto the commodity market to lead unhappy lives in confinement while others are euthanized.
We wanted to launch a project to keep all the kids on the farm, roaming the pastures, while also providing an additional source of income to the farmers. The natural mating cycle of goats is to be born in the spring and be ready for processing in the fall — that is why we call the project Goatober although it has gone by other names too like No Kid Left Behind!
Since 2010 Goatober has grown to become a celebration of all things goat, the most widely consumed protein on the planet!
How to Prepare
1. Take the meat out of the refrigerator an hour prior to cooking.
2. Season liberally with salt and pepper on all sides.
3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.
4. Add a tablespoon of oil to the pan and sear the chop for 3-5 minutes depending on its size. For larger chops, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary. Baste the chops using a spoon for the final 3-5 minutes of cooking.
5. Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare)
6. Let rest for 3-5 minutes before carving.