Goat

Yes, goat meat! Recently referred to as the "next big thing" in Bon Apetit magazine, the fact is goat has been a major source of protien for much of the world's population for thousands of years.

Here in the United States, goat is gaining in popularity for a number of reasons. From immigrants looking for a taste of home to health-conscious eaters wanting lean & clean alternatives to the industrial staples of modern agriculture, goat meat is more frequently popping up at farmers markets, locally owned butcher shops and restaurants.

Here at Painted Hand Farm goats are rotationally browsed, meaning they have access to leafy forbs and woody shrubs in a number of 'pastures' throughout the farm. Unlike other livestock that graze, such as cattle and sheep, goats are browsers and eat similar to deer and elk. Multiple fenced paddocks throughout the farm provide the ability to sustainably manage forage areas rich in a veritable smorgasbord.

Here are a few benefits of choosing to naturally browse goats.

• Goats eat forage that is off the ground, significantly reducing parasites which often require harsh chemicals to manage.

• No chemicals or petroleum powered equipment is needed to remove and control what most people refer to as "weeds and invasive species". (For example, poison ivy contains 26% protien while commercial goat feed is only 16%.)

• Whole Loin
• Leg (whole & pieces)
• Rib & Loin Chops
• Ribs
• Shoulder
• Shanks
• Breast
• Whole Head
• Boneless Stew
• Ground Patties
• Organs (liver, heart, kidneys)
• Meaty Bones