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NO GOAT LEFT BEHIND

Posted 11/2/2013 7:33pm by David Brunner & Rhonda Butler.

The end of October brings along with it the end of “Goatober” and the No Goat Left Behind (NGLB) project sponsored by Heritage Foods USA.  Asgaard has been a proud participant in this project since its inception. 

In a nutshell, NGLB is an effort to encourage more widespread acceptance of goat meat in the American diet.  This, in turn, helps support dairies like ours that otherwise struggle to manage the surplus goat kids born on the farm each spring.

Goat meat is lower in calories, total fat, saturated fat and cholesterol than all the other mainstream meats, including chicken, and it has higher levels of protein and iron.  The flavor of goat meat is mild and vegetal.  The average price makes it pretty affordable.  Although goat is the most widely consumed meat in the world, it rarely makes an appearance in kitchens across this country.  Heritage Foods is on a mission to change that.

We are glad to provide young goats for this worthy purpose.  In late spring upwards of 70 kids - mostly males - are weaned and then moved to their own special corner of the farm where they are raised according to AWA (Animal Welfare Approved) guidelines.  About half of them reach market size in October, at which point we transport them to an AWA butcher in Eagle Bridge, NY.  That's where Heritage Foods comes in.

The company recruits about 50 chefs throughout the NYC metro area to incorporate goat meat dishes into their menus.  (The restaurants represented by these chefs include the likes of Union Square Café, Gramercy Tavern and Momofuku, to name a few.)  These talented people demonstrate that goat meat can be deliciously prepared in a variety of different ways.

We were at The Fat Radish on Orchard Street in Manhattan last Sunday, November 3rd for the final NGLB event of the year - a five-course goat tasting menu and wine pairing.  It was nothing short of a gastronomic delight!  Take a look at what we ate:



First Course

Goat Leg Croquette, Green Olives, Greek Yogurt, Cucumbers

Castello di Stefanago Provincia di Pavia IGT, Pinot Grigio 2012 Organic


Second Course

Roasted Neck & Shoulder Stuffed Cabbage, White Quinoa, Garlic Potato Veloute

Domaine de Belle Vue Val de Loire IGP "Miam Miam" Rouge

(Cabernet Franc) 2012 Organic


Third Course

Braised Goat & Soft Polenta

Castello di Stefanago Provincia di Pavia IGT, Croatina 2011 Organic


Fourth Course

Roasted Loin & Leg of Baby Goat, Mashed Potatoes, Roasted Parsnips, Natural Jus

Casina di Cornia Chianti Classico 2010 Organic  


Fifth Course

Fennel & Goats Milk Panacotta

Domaine Loic Mahe Coteaux de l'Aubance (Chenin Blanc) 2009 Organic

 


Fortunately we have plenty of forward-thinking chefs up north who are already working with goat meat.  Tim Loomis (Liquids and Solids), John Vargo (Eat ‘n Meet), Richard Brosseau (Freestyle Cuisine), Dave Hunt (Generations) and Dave Allen (Latitude 44) often have goat dishes on their menus, and we can vouch for how tasty they are.  The next time you see goat at one of these establishments, take the plunge and order it.  You won’t be sorry. 

Asgaard’s next batch of goat meat will be ready to sell toward the end of the year.  Between now and then, we will be collecting favorite recipes and posting them on our website.  Hopefully they will motivate you to embrace this healthy, flavorful food and add it to your own cooking repertoire.

For more information on Heritage Foods USA and the No Goat Left Behind project, check out these useful links.

http://www.heritagefoodsusa.com/ventures/goat.html

http://modernfarmer.com/2013/09/goat-left-behind/

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