grazing meat goats

on the farm

marketing meat goats

raising goats


Hi I'm Leslie

I'm a full-time farmer in Western Wisconsin where I raise meat goats and sheep on pasture using regenerative and rotational grazing practices.

I created this website because
I had so many people reaching out, both locally and beyond, wanting to know more about how I was raising and marketing goats.

I also recognized that it IS so hard to find information in this space. I wanted to share what I've learned along the way and reduce your time searching the depths of the internet.


Getting to Know Goat Meat in the Kitchen

It might surprise you to know that when I started out raising goats I didn’t know much at all about the meat. As our business grew and we transitioned to primarily selling goat meat directly to customers, I picked up a lot of great information that helped me understand it so much better.

I also spent a lot of time cooking different cuts of goat meat and trying them out in different dishes. Here’s how you can get valuable hands on experience with goat meat in the kitchen yourself:

Get a Goat Processed

One of the best ways to understand the different cuts of goat meat is to get a goat processed for yourself, or butcher one on your own.

Be sure to get as wide a variety of cuts as you can so that you can experiment with cooking each one, especially the less “common” cuts outside of just stew meat and ground.

My guide to goat meat cuts is a good place to start when looking to learn more about each cut and how to cook them.

You can also check out my go-to reference book for goat butchery by Adam Danforth which has a chapter exclusively devoted to goat butchering and different cuts. It’s a great resource whether you’re doing the harvest yourself or if you’re working with a local processor who might not have as much experience cutting a goat. It is full of with photo illustrations to guide you in the process or help you communicate with your butcher.

Get Cooking

Once you have a good understanding of the cuts, it’s time to try your hand at preparing them. Use each one in a different recipe and experiment with different types of techniques.

Goat meat can be cooked low and slow, braised and stewed, pan fried and grilled. 

Generally, low and slow is a great method to use when cooking stew meat, leg of goat, roasts and shanks and can be done in a slow cooker, pressure cooker (Instant pot) or oven with a dutch oven. Same goes for braising and stewing.

When pan frying and grilling, chops and steaks as well as ground goat is the way to go. Be sure to use a meat thermometer to know when you’ve reached the right temperature until you’ve gotten more comfortable. Ground goat should be cooked to 160 F and all other cuts should be cooked to 145 F.
Check out my farm website for a wide variety of goat recipes to try.

Other Resources

My Goat Meat Primer ebook includes chapters on cooking goat meat, as well as nutrition, determining meat quality and more.

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Legal disclaimer: All information provided is based on personal experience and is provided for educational and information use only. You agree to indemnify and hold harmless our website, company and owner for any direct or indirect loss or conduct incurred as a result of your use of our website and any related communications. This applies to, but is not limited to, business operational information and consulting, as well as farm and goat management practices.Any animal health information provided on this website is based on personal experience or information provided by others whose treatments and practices have been discussed with a veterinarian. In all situations, it is the responsibility of the livestock owner to consult with a veterinarian before using any animal health practices shared on this website or by this company and its owner. See the full legal disclaimer here.