“A day in the country is worth a month in town”Christina Rossetti

Tuesday, October 21, 2008

Goats for Meat

I get a lot of questions about goat meat and its nutritional value and how to cook it. The article in the October 15, 2008 New York Times below, is a brief summary from several points of view.

Layla in the barn

It was pointed out to me that according to this article, I am a boutique farmer. That is the product I am going for, the natural milk fed and grass raised animal, but there may those older animals coming down the road too.

With Goat, a Rancher Breaks Away From the Herd
Braised Goat Shoulder Rubbed With Spanish Spices

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