GOAT NECK, 4-5lb total, a delicious chef's secret from Shannon Creek Farm
Goat Neck 4-5lb total Shannon Creek Farm, Kansas Flint Hills
100% antibiotic free
Humanely raised on pasture by independent family farms
Part of our effort to promote goat meat
Goat neck cooks very much like oxtail or shank. A long and slow braise is suggested. Our favorite technique is to sear the surface of the neck on all sides, then braise slow and low with your preferred highly flavored liquid. Allow a few hours to cook and, when the neck is ready, the meat will fall from the bones and the liquid will thicken as the nutrient rich marrow breaks down. Take care to search the finished meat and liquid thoroughly as there may be small bones that need to be removed.
For the braise, we find a classic red wine and stock combination with roughly chopped mirepoix and a bouquet garni to be the secret to a delightful autumn dinner. Serve with your favorite mashed or roasted vegetable dishes.
Now in it's tenth year, No Goat Left Behind is a month-long celebration of all things goat in October — or Goatober — the natural season for goat meat. Goatober has grown into an international movement, celebrating goat meat in all it's forms.
Goat is actually the most widely consumed meat in the world — and America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable. Goats are environmentally low-maintenance, and easy to raise.
No Goat Left Behind was the brainchild of former Heritage Radio Network Executive Director, Erin Fairbanks and renowned New York cheesemonger, Anne Saxelby. Together with Heritage Foods they launched the initiative to address the growing problem facing New England goat dairies — namely, what to do with male goats. Naturally raised goat is a seasonal meat — they are ready for market in the fall. This is why Heritage Foods has worked to change the tenth month of the year from October to #GOATOBER!