Heat the olive oil in a skillet over medium-high heat until it shimmers, about 3 to 4 minutes. Sear the goat meat until caramelized and golden brown, about 7 to 10 minutes. For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!). The salt helps draw the flavor and odor from the meat, leaving it mild and veal-like. Physically tenderize the meat For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Goat meat is something of a delicacy in France, Italy and Spain, and is also very popular in South America where it is usually slow roasted. If goat meat seems a little tough for you, researchers at Fort Valley State University in Georgia have found a way to make it easier to chew. (For even more flavor, add crushed garlic to … Learn how to wean, fatten and butcher goats for the homestead. How to Wean, Fatten and Butcher Goats. The idea of pounding the meat is to break down the protein strands to make shorter strands, resulting in a thinner and more tender cut. Soaking the meat in milk or buttermilk for a few hours has a similar effect, and buttermilk also helps tenderize tougher cuts. Read this article on How to Tenderize Meat. Goat meat around the world. For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat. For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!). Goat meat is enjoyed by diners in the United States and around the world. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. This is because of the low fat content which it has. Mostly, goat meat would ask for you to tenderize it before it is fully cooked. Middle Eastern and Asian countries enjoy this type of meat the most. Goat meat is extremely popular and is cherished across the world; this is the reason why it is also consumed worldwide in large quantity. Goat meat lends itself to simple oven cooking, including dry techniques such as roasting. ④ Cook as desired, then bite into a seriously tender piece of meat. FVSU’s ability to tenderize low-fat goat meat for an American palate is part of ongoing research to raise chemically free goats, which could position the meat as the nation’s next health fad. Cook the goat meat until tender, about 8 hours. To season: Pat the meat dry with a paper towel on all sides; With your hand at least 12 inches away, sprinkle salt on all sides of the meat. What you’re looking for is an even, single layer of salt, but if you’re into specific measurements, you can use about 1 teaspoon of kosher salt per pound of meat You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick.

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