Sandra & Dirk Toews
Chico, CA

Chevon, pronounced just like it is spelled "Chevon", is a delicious red meat that can be eaten stewed, baked, grilled, barbequed or made into sausage or jerky. Chevon can be eaten from any age of goat, depending upon your preference.

Chevon is popular because it is low in fat and cholesterol.  It doesn’t have the gamey taste of venison or a strong tatse like lamb.  Goat Meat from a young goat resembles veal. Goat Meat from older goats is more like a beef/venison mixture but without all the calories.  Most people prefer their Chevon from goats that are under one year of age due to it being more tender.

Chevon is lower in cholesterol than rabbit, venison or beef. The saturated fat in cooked goat meat is 40% less than that of chicken, even with the skin removed. It is 50-60% lower in fat than similarly prepared beef, but has the same or more protein content.

Goat meat is termed either cabrito or chevon, depending on the goat’s age at slaughter. Cabrito (Spanish for “little goat”) is from kids slaughtered within the first week of birth. Its main use is for barbecue meat, and it is highly sought after by certain ethnic groups. Chevon, on the other hand, is from older kids slaughtered close to or after weaning. Of these two types, cabrito is the more tender. Older (mature) goat meat is used primarily in processed foods such as goat sausage, frankfurters, bologna, and chili con carne.

Our prior 100% Boer Buck,
 King Kameamea,
at 3 Months old