Originally Posted by Hades
. What cuts should I ask for for a curry or stew?
I haven't the foggiest idea. Me, I would walk into your butchers', grab my hamstring, and say I wanted some stew meat cut from the equivilant part of a goat. But there must be a better way to handle this.
I breed goats for dairy character, which is about the opposite goal of raising a meat animal. We generally butcher 8 month old milk fed kids, and I'm telling you, there's not much meat on those animals. The parts with enough meat to yield cubes of meat would be the tenderloin, the leg and the shoulder. To be honest, we don't fool with the ribcage, not enough meat for the time required. We cut most of the meat off the carcass and grind most of the meat, save the tenderloin.
So I guess you could ask for cubed tenderloin or leg meat.
This meat is delicious. It can be very very lean. I brown the meat with butter or olive oil and always use lots of onion and garlic. It makes great hamburgers, chili, meatloaf, really any beef recipe can work. The cubes are excellent in any beef stew recipe, for kabobs, Korean dishes. I am not fond of curry so have no experience with that.
I hope I answered some of your questions!