Located in the rolling hills of Sonoma County, our ranch has been providing goat meat to passionate chefs and restaurantuers for the past 5 years. Nutrition-wise, goat meat is a wonder. A similarly sized serving has a third fewer calories than beef, a quarter fewer than chicken and much less fat: up to two-thirds less than a similar portion of pork and lamb; less than half as much as chicken.
More good news: Goats represent sustainability, without the curse of factory production. They are browsers, not grazers. A staple in North African and Middle Eastern cuisine, goat meat comprises 63 percent of red meat consumed worldwide.
Goat meat is savory and not as sweet as beef. It’s neither buttery nor beef-tenderloin tender, but it offers a wider palette for culinary foreplay in the kitchen. It works well with bold, big flavors, particularly spicy and sour notes. Certain cuts can be braised or slow roasted, rendering them "fall off the bone" tender, while other cuts are perfect for a quick sear. However you decide to prepare it, we hope you will enjoy our goats.