Cabrito is meat from very young, milk fed goats between 4 and 8 weeks of age.
Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age.
Capretto is the Italian term "kid goat."
Whatever you call it, goat meat, when prepared properly, is delicious.
For centuries goat meat has been enjoyed throughout the Middle East, Asia and in many European countries. In fact, it is one of the most commonly consumed meats in the world. Goat is the meat of choice in some countries and is utilized in many dishes of Spanish, Middle East and Greek origin. In the United States goat meat consumption has been historically low compared to other countries. During recent years; however, with the increase in the Hispanic and Far Eastern populations, consumption of goat meat in the United States has grown to the point where we now import over 50% of the goat eaten here. In addition, Americans are beginning to appreciate the healthy nature of goat meat.
Goat meat is approximately the equivalent in caloric value to chicken and has less than half the calories of beef and pork per serving. This is desirable for persons with a need to reduce their caloric intake.
Today's goat meat is prepared in many ways following diverse recipes with many different added ingredients. Ground goat can also be easily substituted for ground beef in most dishes. However, the authentic cooking practices are either baked or barbequed (asado) or stewed (guisado) with traditional cumin, garlic and chili pepper spices. Fresh goat meat should be removed from the market wrapping paper and re-wrapped, unless the meat is to be used the same day it is purchased. Fresh meat should be frozen if it is to be kept for three days or more and should be placed in the coldest part of a refrigerator or in the meat compartment. Goat meat which has been properly wrapped and promptly frozen at OF or lower can be kept for 6 to 9 months. Cooked goat meat should also be chilled rapidly, covered and stored in the coldest part of the refrigerator.
Goat meat will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore, two basic rules are: I) cook it slowly (low temperature) and 2) cook it with moisture. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderized by cooking with moist heat such as braising and stewing.
Tender cuts of goat meat are the legs, ribs, portions of the shoulder cut, the loin roast and the breast. Less tender cuts of meat are stew meat, riblets and shanks. Cooking any meat at low temperatures results in a more tender and flavorful product with more juice.