Specialty Meats: Exotic Entrées


Wild game and premium cuts bring adventure to menus.

New categories of specialty meats are embellishing menus, and experts in the field—those suppliers who are raising quality meats in settings where grazing and animal welfare are elevated to the highest standards—are eager to help chefs and consumers alike become more familiar and comfortable with new cuts, cost efficiencies, and creative renderings.

Already, consumers’ views on the origins of meats have reached new levels of sophistication. We know where the steak on the plate came from, what the breed is, who raised it, and what it ate. Especially when it’s not just meat; it’s specialty meat—which runs the gamut from goat to gator to finely aged prime beef.

At Gotcha Goat, chairman Bruce Dobbs heralds “the Americanization of goat,” and says people are increasingly familiar with goat.

“We are introducing goat to a wider audience through our ground goat,” says Dobbs, noting his company supplies Kroger supermarkets as well as restaurants. “You can also get chops, legs, loins, and the ever-popular goat cubes. The moisture content is the same as beef, so it cooks like beef, and the price is in line with beef as well.”

Although most goat meat comes to the U.S. from Australia and may have been frozen for months, Gotcha Goat ships from Georgia. And it is all USDA-approved and halal butchered (killed according to Muslim law).

“We are the only branded goat meat in America—and we’re looking to be to goat meat what Coca-Cola is to the beverage world,” says Dobbs. “Goat is the emerging protein and we think ground goat is going to explode [in popularity] the way ground turkey did.”

He also stresses the healthy aspects of eating goat: “After I tell people goat is the most widely eaten meat in the world, I explain it is lower in fat, saturated fat, and cholesterol than beef, pork, chicken, or lamb; and it has fewer calories.”


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