What does ordering a whole goat mean? Are you literally getting the whole goat? No, not quite. Not sure if you have the freezer space? No need to worry, I’ll break it down for you here.
Essentially, you’re ordering your meat in bulk. But, if the thought of having a lot of meat is intimidating, don’t worry. I totally understand the concern. Buying goat in bulk is not as much as you might think. In fact, it fills up about a standard reusable grocery tote bag, just a little over 20 pounds of meat.
Why bulk? Bulk saves you money, and time by paying for all of the cuts of meats at once versus purchasing a few cuts of meat at a time, over time (I'm not a big fan of regular shopping, maybe you aren't either. I'd rather spend my time doing other things, like eating good food).
What does a whole goat include? What type of cuts can I expect? It will be cut into traditional meat cuts, the same as a lamb, this includes ground meat, leg, shoulder roast, shoulder steaks, chops, rack or rib chops, ribs, shanks, stew meat (curry cubes) and an option for organ meat (liver, heart, tongue and kidney), as well as bones. The picture on this blog post gives you an idea of the quantity of meat. All the meat is vacuum sealed and frozen for freshness.
How does the pricing work? You’ll pay a set price per pound based on the hanging weight, plus the processing fee from the butcher. A deposit is required when placing an order. Final payment is due at the time of pick up.
(Hanging Weight x Price per Pound) + Processing Fee = Final Price
When can I order? You can order your meat here. Typically, we have 3-4 order deadlines a season (October – March), with occasional order options outside of that timeframe.
To make sure you don’t miss out on ordering, sign up for our email list here.
How do I get my meat? We take care of picking up the meat from our processor. You’ll then pick up your order from our on-farm store on a prearranged time.
Still too much meat? That’s ok. You can always make purchase individual cuts of meat from our on-farm store here. Sign up for the email list to know when cuts are in stock, when there's sales and just to know what's happening on the goat farm.
Our family loves eating tacos and other Mexican food. One of our favorite ways to eat goat meat is in a taco. This recipe was also inspired by a local Mexican restaurant, that occasionally offers goat meat tacos, and works well with a slow cooker, one of my favorite kitchen tools. More recently, I cooked the meat using the slow cook function in my Instant Pot (modifications are listed in the recipe).
Goat Barbacoa Tacos
3 lb. goat roast (contact me to purchase meat)
1 tbs smoked paprika
1 ½ tsp oregano
¼ tsp ground cloves
1 ½ tsp cumin
1 tsp sea salt
¼ tsp black pepper
Optional: ¼ tsp cayenne pepper
2 tbs divided butter
1 tbs liquid smoke
1 c goat or beef bone broth
2 large onions quartered
2 tbs adobe sauce from a can of chipotle peppers in sauce
2 chipotle peppers from same can of chipotle peppers in sauce
1 tbs minced garlic, from a jar
1-2 – 6 oz can tomato paste
¼ cup apple cider vinegar
Tortillas or taco shells of your choice
Toppings of your choice: chopped avocado, shredded cheese, lettuce, tomato, salsa, sour cream, lime juice
Makes about 6 servings of tacos.
Recipe is inspired by a local Mexican restaurant, DJ's, and some of the cooking concepts are also loosely based of Barbacoa-Style Beef in the Instant Pot Miracle cookbook.
I own and manage Cylon Rolling Acres in northwestern Wisconsin. On my farm I raise Boer - Kiko meat goats on pasture.
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Cylon (pronounced Si-lon) is the name of our township in St. Croix County, Wisconsin. Sorry fans, our farm is not named after the robots of Battlestar Galactica.