what do you call meat from a goat
Goat meat Goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chÃ¨vre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat".[1] Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning (limited to the meat of adult sheep) in the UK, US, Australia and other English-speaking countries.[2][3]
Lamb and mutton A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the USA this is also a term for the living animal.[2] The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. In the Indian subcontinent the term mutton is also used to refer to goat meat.[3][4]
Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Black-eyed pea The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.