Identifying Goat Meat Cuts
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This topic highlights goat meat’s nutritional values and names the major cuts and cutlets including neck, shoulder, loin, rib, leg, hindshank, foreshank, flank, and breast and gives culinary and cooking methods suitable for each cut.
Goat meat can be known by various terms including cabrito, chevon, and mutton, and is a traditional dish served for many religious and cultural occasions; this topic highlights the goat meat’s nutritional values and names the major cuts and cutlets including neck, shoulder, loin, rib, leg, hindshank, foreshank, flank and breast and gives culinary and cooking methods suitable for each cut.
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