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Matured goat meat: a delicacy full of promise, by Esperanza Peláez

A study opens the door of fine dining to matured goat meat because it improves its flavour, texture and nutrients

In beef, long maturations serve a hedonistic purpose. Applied to goat meat, this technique can give the goat farming sector some breathing room — a historic and valuable activity thanks to how well these animals adapt to arid, rugged terrain.

The goat, valued for its milk, its cheeses and its kids — suckling males — loses all market value once its udders dry up. Its meat, however, is a good food: low in fat, with quality protein and rich in B vitamins.

The Argentine-born Tenerife chef Diego Schattenhofer (Taste 1973*) and Marichu Fresno, of the Canary Islands Institute of Agricultural Research (ICIA) have just shown in a scientific study that maturation notably improves goat meat, making it more tender, juicy and more elegant in aroma and flavour.

Their aim is to open the doors of gastronomy and change the image of a meat considered poor.

The fact that the study was carried out in Tenerife makes a lot of sense. The Canary Islands back goat farming because it represents a livelihood for rural areas and a cultural and gastronomic heritage.

Goats arrived in the archipelago 2,500 years ago with the first settlers, Berbers from North Africa, and until the sixteenth century — despite European colonisers introducing cows, pigs, rabbits and chickens — their meat was the most consumed alongside native sheep, as revealed by the studies of archaeologist Aitor Brito.

Goat meat is still eaten far more in the Canary Islands than in any other region of Spain. “Every guachinche and every family has its own goat stew recipe. It is handled with real mastery on every island, but this study lets us take the goat out of the stew and explore other culinary preparations,” says Marichu Fresno.

Visit the original source of this article to read it in full here: Matured goat meat: a delicacy full of promise.

Discover how the maturation of goat meat is revolutionising fine dining, improving its flavour and texture, and bringing sustainability to the goat farming sector.

Welcoming back the TOP DINNERS 2024 event, sponsored by Frimancha!

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