Boer Goat - 6 Way Split Yield

Jo Stewart (aka the gourmet Goat Lady) grows Boer goats on the beautiful farm in Collie, New South Wales.

Here’s how I broke down my 6 primals with just a boning knife, a cleaver, and a few glasses of wine.

What’s in the box (when broken down):

2 each foreshanks
2 each tenderloin
2 each leg roasts
2 each standing rib rack roast
2 x breast fillet rolled
2 each backstraps
2 each shoulder roasts
neck
diced meat
upper rib bones (for spicy goat ribs!)
little packet of trim, a little packet of fat, and a nice packet of bones.

Unboxing:

The goat meat is fresh, and packed tightly into a food safe carton and liner. It’s come from the butcher to the airport to the next airport to me. So, about 8 hours from butcher to my kitchen. The meat is icy cold, and smells fresh, and, well, goaty.

Inside the carton are 2 x shoulders with neck meat, 2 x legs, and 2 x midsections. Everything is presented beautifully, well trimmed, and vibrant pink.

Dealing with it:

As mentioned, I broke this down with just my boning knife and a cleaver. There were no bones to break, I kept my cuts bone in.

The foreshanks were separated from the shoulder by chopping through the cartilage.

2 x foreshanks

I took off the neck (great for roasts) and kept 2 shoulder roasts on the bone.

2 x shoulder roasts
1 x neck roast

Legs stayed whole.

2 x leg roasts

Ribs separated from the rib section (this took the longest). Cut down further to give me standing rib roasts, lots of of diced meat, 2 beautiful belly flaps to roll for slow roasting, spare ribs for spicy ribs, and trim.