Goat meat

[11] Cabrito, which is baby goat, is a typical food of Monterrey, Nuevo León, Mexico;[12] in Italy it is called "capretto".

Among the Chaga people of Tanzania, a ceremonial goat (locally called ndafu) is gutted and roasted whole as part of a centuries-old tradition.

[15] As of 2011[update] the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually.

[18]Cabrito, a specialty especially common in Latin American cuisine such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted.

In Mexican cuisine, there are a variety of dishes including Birria (a spicy goat stew) and cabrito entomatado which means it is boiled in a tomato and spices sauce.

Sukuti is a kind of jerky, while sekuwa is made from roasted meat and often eaten with alcoholic beverages.

The country's biggest market for the product was the United States, with an average 60% volume share in the first half of the decade.

Feral goats range all over Australia, but are most prevalent in western New South Wales, where the population was estimated in 2020 at 4.9 million.

[19] Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared.

Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising.