Chevon

Chevon is the meat derived from goats and is widely consumed around the world. The term is used in culinary contexts to distinguish goat meat from other livestock such as beef and lamb. In some regions, cabrito or kid meat refers specifically to meat from young goats, usually under one year; chevon more generally refers to goat meat from adults or mixed-age goats.

Goat meat is leaner than beef and lamb. It has a characteristic mildly gamey flavor that can be gentler in meat from younger goats. It is commonly sold as bone-in cuts (shoulder, leg, loin, rib) or boneless, and it is also available as ground meat. The flavor and texture vary with age and diet, and regional seasonings can influence the taste profile.

Because of its leanness, chevon can be tougher if overcooked, so many preparations use slow braising, stewing, or marinating to enhance tenderness and moisture. Tender cuts are suitable for grilling or roasting, while tougher cuts are well-suited to long-cooked dishes such as curries, stews, tagines, and kebabs. Common regional preparations include Indian curries, Middle Eastern stews, Caribbean jerk, and Latin American stews.

Nutritionally, chevon is a good source of high-quality protein and iron, with relatively low fat and calories compared with many other red meats. It is a staple in various cuisines, particularly in parts of Asia, the Middle East, Africa, and the Caribbean, and is available in many markets worldwide, including specialty and ethnic stores.