Category: Goatober


Nancy Silverton, Chef Series and Featured Cuts

Our new Chef Spotlight Series explores the minds of visionary chefs committed to preserving endangered breeds by featuring them on their menus. Our inaugural feature is Nancy Silverton, star of Chef’s Table, founder of Campanile and La Brea Bakery and owner of the Mozza Restaurants in Los Angeles.

It’s a trust thing.

When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new.

“What sets us apart as an Italian restaurant — and what doesn’t,” says Nancy, in typically exuberant fashion, “is that we are so ingredient driven. Everything has to be local and seasonal, especially produce. Mario wasn’t able to give me any advice about that because he was in New York, and I already had a relationship with my farmers in California. But meat is one of the hardest ingredients to source, and Heritage took the worry out of knowing where it came from — I love their dedication to slow farms and heritage breeds, and we know these animals are raised under the best conditions, which leads to the best quality — and that was the key to our relationship.

“From the beginning we were using all of our pork from Patrick. At the pizzeria we were using shoulder in the grind for the sausage and the meatballs. Now we’re buying whole pigs at Chi Spacca, and if Patrick calls us and says, ‘Hey I have an excess this week, can you use this or that’ – we can buy cuts to use at our other restaurants. We all want zero waste, and I’m supporting all of my values. In October we buy Heritage goats — last year we featured it for the whole month at Chi Spacca. We do goat sausage, we braise it, we cure it and make salumi.

“Back in ’89 when I opened Campanile it was the beginning of careful sourcing, and I would list our farmers on the menu. But after a while it began to look too commercial. When someone said ‘farm to table’ it could mean anything. So now I always just explain to our servers the back story, and they can tell the customers if anyone is interested. But I know they can taste the difference. I just found a producer of bufala milk mozzarella in Sonoma – it’s the first bufala not from Italy that we’ve found of this kind of quality, so that’s why I mention it. I’m very excited!”

Featured Cuts from This Week’s Chef Series:

Pork Loin, Boneless
Red Wattle or Berkshire
4lb bone-in or boneless $75
8lb bone-in or boneless $140

Pork Boston Butt Shoulder
Red Wattle or Berkshire
4lb bone-in $59
8lb bone-in or boneless $116

Ground Goat
Oberhasli
Three 1lb packs $55

Goat Belly with Ribs
Oberhasli
4lb total $59

goatober

“No Goat Left Behind” Initiative Goes International!! The British Are Coming!!

goatober2Doctor, I feel like a goat”.
“How long have you felt like that”?
“Since I was a kid”.

How do you keep a goat from charging?
Take his credit card away!

What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say.

The confidence to commit to this important project originally came from enthusiastic handshake agreements with over fifty New York City restaurants including Gramercy Tavern, Babbo, Spotted Pig, and Bar Boulud, who agreed to feature goat on their menu for the full month of October. (See the list below.)

This year we were delighted to hear from our colleagues in England, who have joined our goat project and are promoting goat dinners and events across the UK, largely spearheaded by James Whetlor of Cabrito Goat Meat, who has won the Observer Food Monthly Award for Best Ethical Producer, and in 2016 was named Good Housekeeping’s Champion Meat Producer.

During the month of GOATOBER, UK restaurants nationwide including ETM Group, HIX Restaurants, River Cottage Canteens, Shotgun BBQ, I’ll Be Mother, and Romy’s Kitchen will be featuring a goat dish on their menus.

Goat is actually the most widely consumed meat in the world — and America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable. Goats are environmentally low-maintenance and easy to raise.

And funny. Did I mention funny?

goatober

“Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind!

We’re proud to announce that we’re celebrating the sixth year of our annual goat project — GOATOBER, aka NO GOAT LEFT BEHIND!
I love goats.
goatober

Most Americans have never had the chance to try well-sourced goat meat, but those who experience it for the first time marvel at how light it is. The flavor of goat meat is bright, lean, and floral, with a clean and grassy finish.

Also, goats are very funny. When we were writing the CARNIVORE’S MANIFESTO, one chapter (“I AM A GOAT”) was written from the point of view of a goat:

When you are as great as I am, it’s hard to be humble… You think Daffy and Donald are the funniest livestock? Think again… I’m the funny one. When you’re girlfriend has a beard, you sort of have to be.

When my co-author Mike Edison recorded the audio version he actually read this chapter using a goat voice, which, as it turns out, sounds a lot like Gilbert Godfrey.

No Goat Left Behind/Goatober was the brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger Anne Saxelby. They launched the initiative to address the growing problem facing New England goat dairies — namely, what to do with male goats?

In order to make cheese, animals on the farm must be producing milk. And to make milk, mothers must be giving birth and having many babies, consistently. Male offspring create a dilemma for the farmer — they obviously don’t produce milk, and unfortunately, there is no established humanely sourced market for American goat meat. Male goats are often euthanized at birth. This is not only an ethical catastrophe but a wasteful excess of good food.

Naturally raised goat is a seasonal meat. Mothers give birth mostly in the spring, and baby goats grow strong on the plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the tenth month of the year from October to Goatober!

Goat Chili

Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!

Serves 4

1 cup kidney beans (PRO TIP: I used dried beans, soaked overnight, and cooked until tender. I strained the beans and reserved the cooking liquid to add to the chili later.)
2 Tbsp. vegetable oil
1 medium onion, dicedgoat chili
1 Tbsp minced garlic
1 carrot, peeled & sliced thin
1 lb. ground goat
2 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. paprika
1 tsp. dry oregano
pinch of red pepper flakes to taste
1 15 oz. can crushed tomatoes
¾ cup broth (or the soaking liquid from the beans)
1 Tbsp. cider vinegar
1 green bell pepper, chopped
sour cream, cheese, jalapeños (optional, to finish)

In a large pot, heat oil over moderately low heat and cook the onions in it for 5-10 minutes, until softened. Add the garlic and carrots and cook for one minute. Raise the heat to medium and add the goat, stirring and breaking up pieces until no longer pink, about 8 minutes.

Add the chili powder, cumin, paprika, oregano, and pepper flakes and cook for another minute.

Add the tomatoes, broth (or bean cooking liquid), and cook covered for 30-40 minutes. Add the bell pepper, beans, and salt and pepper to taste. Simmer for an additional 15 minutes until the peppers are tender.

Top with garnishes and enjoy!

Goat Dan Dan Noodles with Broccoli

Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.

Adapted from Marley Spoon
Serves 2slack-for-ios-upload-5

1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil

Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.

Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.

Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.

Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.

Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.

 

Cotton Hill Creamery

Cotton Hill Creamery
Middleburgh, NY

 

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Cotton Hill Creamery has been producing fresh, artisanal cheese from Alpine goats in the hills of Middleburgh, New York since 2009. Farmers Jon Franklin and Heather Kamin practice rotational grazing on their idyllic twelve-acre farm. The herd’s diet of fresh grass is supplemented with organically grown hay and spent grains from a neighbor’s brewery, as well as lots of fresh air and sunshine. Their playtime consists of acrobatics atop some heavy old wire spools, frolicking in the fields, and hollering at passers-by.

Twig Farm, Goatober

Twig Farm

Twig Farm
Cornwall, VT

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Michael Lee and Emily Sunderman run Twig Farm, a goat dairy specializing in farmstead cheese in West Cornwall, VT. The herd of about thirty-five Alpine goats spends their days grazing on pasture and enjoying fresh hay. The dairy has won many awards for aged raw milk goat cheeses, which Michael produces by hand using traditional techniques and equipment. Emily manages the business and marketing for the farm.

Welcome Goatober!

Goatober
Welcome, Goatober!

In order to make cheese, animals on the farm must be producing milk. And to make milk, mothers must be giving birth and having many babies, consistently.

In the case of goat dairies across America, the birth of a male goat creates a dilemma for the farmer: there is no established good market for goat, so male goats are usually sold at birth onto the commodity market where their quality of life significantly diminishes or they are disposed of before their time, thus the reason for No Goat Left Behind.

In 2010 Heritage Foods USA partnered with a dozen goat dairies around upstate New York and Vermont to purchase their unwanted males when they were ready for harvest. The confidence to commit to the purchases came thanks to handshake agreements with over 50 New York City chefs who agreed to feature goat on their menu for the full month of October. (See list below)

Goat is a seasonal meat with mothers giving birth mostly in the spring. Baby goats grow dining on plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the 10th month of the year from October to #Goatober!

The brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger, Anne Saxelby, No Goat Left Behind was started to address the growing problem facing New England goat dairies. The project has since developed into a celebration of all goat breeds including meat breeds, with the goal of increasing overall goat consumption in the US. Today, Americans still import most of its goat (and lamb) from New Zealand and Australia.

Goats are environmentally low maintenance and easy to raise. They eat almost anything, are adaptable and smart and usually birth twins. They also make for delicious meat, the foundation for millions of recipes worldwide. As a result, goat is the most widely consumed livestock in the world.

The flavor of goat meat is bright, lean and floral, with a clean and grassy finish. Frozen goat is available year round and fresh goat in October.

 

Momofuku Ssäm Bar Union Square Cafe Becco Bar Corvo
Momofuku Noodle Bar Gramercy Tavern Employees Only Al di La
Egg Maialino Marta Quality Meats
The Fat Radish The East Pole Vinegar Hill House Minetta Tavern
Gran Electrica Babbo Ristorante M. Wells Steakhouse Colonie
Lupa Osteria Romana OTTO Enoteca Pizzeria Craft Momo Sushi Shack
Waverly Inn Purple Yam Huertas Rose Water
Virginia’s Franny’s B&B Ristorante Boxing Room
A16 Rockridge Robert Mondavi Winery Sam’s Social Club Chi Spacca

 

Farmers include
Twig Farm – Vermont Miz-inka Farm – New York
Highwood Farm – New York Jones Family Farm – New York
Cotton Hill Creamery – New York Jim & Jean Bright Farm – New York
4 Tin Fish Farm – New York Hawk Hall Farm – New York
Asgaard Dairy – New York Glenerie Farm – New York
Rainbow Haven Farm – New York Shannon Creek Farm – Kansas

 

Highwood Farm

Highwood Farm
Spencer, NY

 

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Luce Guanzini and Mark Baustian have been raising Boer crosses on their farm since 1994. While neither come from farming backgrounds, Mark and Luce connected years ago over their shared love of animals while pursuing degrees in Biology and Animal Science at Cornell, respectively. Luce now works at Cornell as a Veterinary Technologist.

Breeding at Highwood takes place in November so that kidding occurs mid-April to May. Although Boers are meat goats, Mark and Luce like to keep some dairy genetics in their herd, such as Nubian and Alpine, because they feel the increased milk production is good for the kids. The herd helps maintain the farm’s forest and pastures which would otherwise be seriously threatened by invasive woody shrubs. The goats are pastured during warm months and fed on hay throughout the winter.

Behind the Scenes | Asgaard Farm

We believe that good production comes from healthy goats eating healthy grass, and that’s also a perfect recipe for delicious cheese and meat!

-Stephanie Fisher, Asgaard Farm
Asgaard Way with Sign
If you have ever met a goat, you might have noticed their lively and boisterous personalities. The herd of goats at Asgaard Farm exemplify the rowdy persona we love about the goat.

Asgaard Farm, located in the green dewey slopes of the Adirondack Mountains, maintains forty-four head of milking goats rotated seasonally through pasture and wooden lands.

“We rotationally graze our all of goats, including our meat kids, on pasture during the spring, summer, and fall months. This practice is not only good for the goats as it provides them with the most nutritious and delicious food, but it’s also good for the grass.” says Stephanie Fisher, Farm Manager.

Female goats are bred in Fall. They spend the Winter resting up for Spring kidding season, which begins the yearly cycle of milk production. The milk from this herd is the basis for cheeses, caramels, and soaps produced onsite at Asgaard Farm.

Goats are surprisingly fertile, often birthing two kids. And for reasons you may imagine – it’s very difficult to milk a male. Heritage Foods USA started the No Goat Left Behind Project with the intention of creating a sustainable market for male goats birthed in the dairy process.

Heritage Foods USA is proud to collaboratively offer Asgaard Farms male goats this year.

Try a variety of delicious goat cuts from this single origin farm!

A RARE OCCASION: Asgaard Farm Goat Sampler Package
6.5lb, all cuts are individually packaged

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