Humanely raised on pasture by independent family farms
Part of our effort to promote goat meat and find a humane outlet for male dairy goats
Cook to medium, just past medium rare, for the most juicy results
Those who experience goat for the first time marvel at how bright, lean, and floral it is. The shanks are an especially earthy cut, and incredibly delectable when roasted low and slow, or braised until the meat falls off the bone — and of course the bone itself provides a gorgeous depth of flavor and silkiness to soups and stews. We think the shanks are some of the most underrated cuts in the butcher’s case, and make for some of the most comforting and tasty meals imaginable.
Goatober or as we sometimes call it, No Goat Left Behind, addresses the growing problem facing New England goat dairies — namely, what to do with male goats. Since male goats are of little use on dairies, a sustainable outlet needed to be found, so Goatober was launched, an idea of cheesemonger Anne Saxelby and Erin Fairbanks. Over the next seven years, Goatober would grow into a project promoting dairy goat and meat goat from dozens of family farms by connecting them to hundreds of America's best restaurants and thousands of home chefs in all 50 states.
We are excited to announce that James Whetlor has taken this idea to England and other countries in Europe by founding Cabrito. All Cabrito kids are a by-product of the dairy industry and would have in the past been euthanized shortly after birth. In a world of dwindling resources and rising food prices Cabrito believe this cannot be justified. They now have a network of farms producing high quality meat from a previously wasted resource.