Cabrito featured on Hardcore Carnivore on the Outdoor Channel

Goat meat is getting more time on screen, and we love to see it. This season of Hardcore Carnivore (Season 2), host Jess Pryles highlights cabrito in Episode 6, showing just how special this traditional dish is and how it’s prepared.

You may remember our farm, Cylon Rolling Acres, was featured in Season 1, where Jess spent time on our farm learning how our goats are raised with rotational grazing and regenerative practices. It was an incredible experience for us and to share goat meat on national TV. You can read more about our episode here.

Cabrito takes center stage in Season 2

In Season 2, Episode 6: Cabrito, Jess joins Javi Mejia in Texas for this episode. Javi isn’t just handy as a metal fabricator, he’s known for building custom asado crosses with a special design unique to him. 

If you’re not familiar with asado crosses, they’re used to cook whole animals, slow and low over a fire. 

Javi’s family roots go back to Monterrey, Mexico, where cabrito is a staple. If you’ve ever traveled in that region, you’ve likely seen young goat cooked on spits in restaurants as part of the area’s food culture. 

What makes Javi’s ustom asado cross design unique is that each one built so the cook can turn and adjust the animal over the fire without removing it from the cross. He’s welded more than 200 crosses for customers across the country.  He makes versions for larger animals too.

You can watch a short clip from the episode on Instagram below:

And if you’d like to learn more about Javi, you can find his Facebook page here.

Where to watch

Season 2 of Hardcore Carnivore is now streaming on MyOutdoorTV and Tastemade, giving you the chance to watch the full cabrito episode whenever you’re ready. 

Jess Pryles, show host, with Leslie Svacina, owner of Cylon Rolling Acres, during the filming of the season 1 episode featuring goat meat on the Hardcore Carnivore show on the Outdoor Channel.