Goat slaughter

Organic goat meat is on the menu at more and more restaurants as a true delicacy. Abroad goat meat has been known for a long time as a culinary delicacy. Fortunately, more and more consumers are discovering the special taste of this meat, which, in particular, gives a true taste sensation through the organic farming system.

The Netherlands has about 17,000 organic dairy goats. In order to be able to produce milk, every goat farmer receives a number of lambs annually, half of which are goats. The domestic market for goat meat is minimal; almost all Dutch organic kid goats must be sold and then exported to southern Europe. A number of Dutch organic goat farmers have taken the initiative to organically fertilize their lambs and sell them on the Dutch market. The organic goat meat has now found its way to Dutch cuisine.

The fact that the meat is organic has a clear added value. The animals have had more space, grazing and organic feed. The living conditions and nutrition of the animal determine in particular the taste and structure of the meat. From the meat you can immediately see that the animal has had a lot of movement. In organic goat farming, the natural resistance of the animal is used as much as possible.

We distinguish different age categories, each with a distinct taste:
Capretto is the name for a sucking lamb: a goat lamb from 8 to about 10 weeks. The lamb only receives organic milk. The taste is soft and full, not comparable with other meat.
A Chevon is a goat lamb from 5 to 7 months. In addition to organic milk, this lamb also had roughage and grains. The lamb has been able to enjoy an outdoor space. Because of the movement, the lamb has already developed more muscles, which can be seen in the structure of the meat. The meat gets more character and develops, just like wild, its own taste. This is reinforced by the fact that the meat has matured after slaughter.
CapraSelect is the collective name for the goats, the majority of female animals, older than 7 months but not older than 2 years. The goats are selected on meat quality and less suitable as milk goat. These goats also provide nice meat. The taste is even more pronounced.

Goat farmers, restaurateurs, butchers, researchers work together to further professionalize the marketing of organic goat meat. For example, they organize tastings, cooking workshops and seminars. This will result in new action points and research questions for those involved in this practice network. This initiative of the organic goat farmers is supervised by the Louis Bolk Institute.

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