You're staring at a restaurant menu or maybe a butcher shop display, and you see "chevon" or "capretto" listed. Ever wonder what that actually means? I did too when I first traveled to Jamaica and saw "curried goat" on every menu. Took me three days to finally ask a local what I'd been eating. Turns out I'd been enjoying goat meat without even knowing its proper name.
So what is goat meat called? Mainly chevon or cabrito, depending on the animal's age. But honestly, it's more complicated than that. After raising goats on my small farm for five years and supplying meat to local restaurants, I've seen all the confusion firsthand.
Quick answer: Most commonly, goat meat from adult animals is called chevon (from French chèvre), while meat from young goats under 6 months is called cabrito (Spanish origin). But regional differences matter - in some places it's just "goat meat" while others use specific names.
Why Names Matter: The Goat Meat Identity Crisis
Remember that time you bought "lamb" at the supermarket and it tasted... off? Happens with goat meat labeling constantly. Once ordered "kid" at a Greek restaurant expecting tender meat, got served something so tough I needed steak knives. Turns out they used immature goat but labeled it as lamb substitute.
Proper naming isn't just semantics. It affects:
- Your wallet - Young cabrito costs 30-40% more than mature chevon
- Cooking results - Tough chevon needs different prep than tender cabrito
- Nutrition - Younger meat has different fat content
Getting the name right means you get what you pay for and cook it properly. Which brings us to...
The Formal Names For Goat Meat
Let's cut through the confusion with this breakdown of what goat meat is called globally:
| Name | Meaning | Age Range | Where Used | Flavor/Texture |
|---|---|---|---|---|
| Chevon | Adult goat meat | Over 1 year | Europe, North America | Robust flavor, tougher texture |
| Cabrito | Suckling kid goat | Under 6 months | Latin America, Spanish regions | Mild flavor, very tender |
| Capretto | Young goat meat | 6-12 months | Italy, Australia | Balanced flavor, moderately tender |
| Kid | Young goat | Under 1 year | Global, especially UK | Varies by exact age |
| Mutton (sometimes misused) | Adult sheep (not goat!) | N/A | India, Pakistan (often confused) | Very different flavor profile |
Notice how some places confuse goat and sheep terms? In Jamaica, they just call it "goat" straight up - no fancy terms. But try asking for "chevon" at a Caribbean market, they'll look at you funny.
Watch out: In India and Pakistan, "mutton" often means goat meat, NOT sheep meat like elsewhere. This causes massive confusion for travelers and even importers. Always confirm what animal you're actually getting.
Why So Many Different Names Anyway?
From my experience dealing with international goat meat suppliers, the naming mess comes from:
- Colonial influences - French (chevon), Spanish (cabrito), English (kid) terms all mixed together
- Marketing attempts - Butchers think "cabrito" sounds fancier than "goat"
- Regional preferences - Some cultures only consume young goats, others prefer mature
Frankly, it's chaotic. I once had a restaurant cancel an order because they wanted "kid" but I supplied "chevon" - even though both were technically correct for the animals I sent. Now I always specify ages in writing.
Goat Meat Cuts: What to Call Each Part
When you're at the butcher asking "what is goat meat called," you might really mean "what do I call THIS part?" Here's the translation guide:
| Butcher Term | What It Means | Best Cooking Method | Price Range (per lb)* |
|---|---|---|---|
| Shoulder | Front legs and shoulder area | Slow cooking, stews | $8-12 |
| Leg | Hind legs | Roasting, curries | $10-14 |
| Rib chops | Small rib pieces | Grilling, pan-frying | $14-18 |
| Loin chops | Tender back section | Quick searing | $16-24 |
| Shanks | Lower leg portions | Braising, slow cooking | $7-10 |
| Ground goat | Minced meat | Burgers, meatballs | $9-13 |
*Prices based on US specialty butcher shops and halal markets. Notice how loin chops cost almost double shoulder cuts? That's why knowing the names matters.
Personal tip: Most overrated cut is rib chops - too small with lots of bone. Prefer leg meat for cost and versatility. But first-time buyers always go for the chops.
Nutrition Facts: Why People Ask "What's Goat Meat Called"
Nutritionists keep raving about goat meat, so health-conscious folks search for it without knowing the names. Here's what makes it special:
| Nutrient (per 3oz cooked) | Goat (chevon) | Beef (lean) | Chicken Breast | Pork Loin |
|---|---|---|---|---|
| Calories | 122 | 179 | 128 | 147 |
| Protein | 23g | 22g | 26g | 22g |
| Total Fat | 2.6g | 7.9g | 2.7g | 6.5g |
| Saturated Fat | 0.8g | 3.0g | 0.7g | 2.3g |
| Iron | 3.7mg (21% DV) | 2.1mg (12% DV) | 0.9mg (5% DV) | 0.8mg (4% DV) |
Why Choose Goat Meat?
- Lower calories than beef or pork
- Less saturated fat than chicken? Surprising but true
- Higher iron than steak - great for anemia
- Often pasture-raised with fewer hormones
Potential Downsides
- Stronger flavor than beef (acquired taste)
- Can be tougher if overcooked
- Harder to find than supermarket meats
- Premium pricing for quality cuts
My doctor actually recommended goat when I was iron-deficient. Cooked Jamaican-style curry twice a week - iron levels normalized in two months. Still eat it regularly.
Finding Goat Meat Near You: A Practical Guide
Knowing what goat meat is called won't help if you can't find it. Based on sourcing for my farm-to-table clients:
- Ethnic markets - Caribbean (Jamaican, Trinidadian), Halal butchers, Mexican carnicerías (ask for "chivo" or "cabrito"), Indian/Pakistani markets (look for "bakra")
- Specialty butchers - Higher-end places that source local meats
- Farmers markets - Ask when goat farmers will be there (often seasonal)
- Online delivery - Fossil Farms, D'Artagnan, local farms with shipping
Buying Tip: Fresh goat meat should be deep red, not brown. If it smells "gamey" in an unpleasant way, pass - properly handled goat has mild grassy aroma. Frozen is fine but thaw slowly in fridge.
Price reality check: Expect $12-18/lb retail for most cuts. Much cheaper if buying whole animal directly from farms ($4-8/lb hanging weight). Splitting a goat with friends saved me 40% compared to store prices.
Cooking Goat: What They Don't Tell You
Ever followed a "goat curry" recipe and ended up with shoe leather? I ruined countless batches before learning these secrets:
Fundamental Rules
- Low and slow is non-negotiable for mature chevon - think 3-4 hour braises
- Acidity breaks toughness - Marinate in yogurt, vinegar, or citrus overnight
- Fat is your friend - Goat is lean, add oil or ghee generously
Global Cooking Methods Worth Trying
- Jamaican curry goat - Slow-cooked with Scotch bonnets and allspice
- Mexican birria - Braised in chile broth, served as stew or tacos
- Indian bhuna gosht - Dry-spiced stir-fry with ginger and garlic
- Italian capretto al forno - Young goat roasted with herbs and potatoes
Personal failure story: Tried grilling chevon chops like steak once. Ended up with jerky that even my dogs wouldn't touch. Stick to moist heat methods unless using premium young cabrito.
FAQs: Answering What People Really Ask
Is goat meat called mutton?
Only mistakenly! Technically, mutton is adult sheep. But in India/Pakistan, "mutton" means goat due to colonial-era naming confusion. Always clarify which animal you're getting.
What is baby goat meat called?
Depends where you are:
- Under 4 weeks: Suckling kid (very rare commercially)
- Under 6 months: Cabrito (most common term)
- Under 1 year: Kid or Capretto
Why don't supermarkets sell goat meat?
They do sometimes! Walmart carries frozen goat in Hispanic sections. Whole Foods occasionally stocks it. But mostly it's about supply chains - goat farming lacks industrial scale in West. Growing though - US consumption doubled since 2010.
Does goat taste like lamb?
Similar but distinct. Lamb is richer and fattier. Goat has leaner, more mineral flavor. My wife calls it "lamb's earthier cousin." Takes spices beautifully though - Jamaican curry goat converted me forever.
Regional Name Variations To Know
Traveling or ordering internationally? Here's what goat meat is called locally:
- Jamaica: Just "goat" or "curry goat"
- Nigeria: "Ewu" or "Nkwobi" (when prepared)
- Philippines: "Kambing" (also means live goat)
- Middle East: "Mutton" often means goat
- South Africa: "Bok" or "chevon"
Had awkward moment in Manila restaurant: Asked for "cabrito," got confused looks. Server said "Ah, kambing!" - problem solved.
Ethical Note: Why I Prefer Goat Over Beef
Beyond names and nutrition, consider sustainability:
- Goats convert brush to meat efficiently - less feed than cattle
- Lower methane emissions than cows
- Small farms often practice rotational grazing
My goats clear invasive plants while fertilizing pastures. Bonus: They're entertaining to watch. But slaughter day still bothers me - that's agriculture reality.
Closing Thoughts
Ultimately, knowing what goat meat is called helps you navigate menus and markets confidently. Whether you seek tender cabrito for quick-grilling or robust chevon for all-day stews, names guide your choices. Try Jamaican jerk goat first if you're new - the spices balance the flavor beautifully. Or visit a halal butcher for fresh cuts. Either way, you're exploring the world's most consumed red meat. Pretty cool when you think about it.
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