query: what kind of meat comes from a goat

pos: Goat meat Goat meat Goat meat or goat's meat is the meat of the domestic goat "(Capra aegagrus hircus)". Goat meat from adults is often called chevon and "cabrito", "capretto", or "kid" when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from "chèvre"), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat". Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. In some parts of Asia, particularly

pos: Goat meat edible parts of the animal. "Bhutun" is made from the gut, "Rakhti" from the blood, "Karji-marji" from the liver and lungs, and the feet — "Khutti" — are often made into soup. Sukuti is a kind of jerky, while Sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of momos, thukpa, chow mein and other dishes in various parts of the country. Taas is another popular fried goat meat dish in Nepal, particularly popular in Chitwan district of Nepal. Cabrito, a specialty especially common in

pos: Bengali cuisine mutton or goat meat. "Khashi" (castrated goat) or "kochi pantha" (kid goat) are the common forms of goat meat taken. Some delicate dishes are cooked with "rewaji khashi", a goat that has been specifically raised on a singular kind of diet, to encourage the growth of intramuscular fat, commonly known as "pardah". However In Bangladesh Beef is the most popular meat while in West Bengal it is not commonly eaten due religious prohibition for Hindus. Pork unlike Bangladesh is commonly eaten in West Bengal especially amongst the Santal tribes, the people in the Darjeeling district, and is quite popular in

pos: Goat meat 40 pounds of meat, however, which is much less than from cattle or pigs, often making goats unsuitable for modern meat processors. Goat meat Goat meat or goat's meat is the meat of the domestic goat "(Capra aegagrus hircus)". Goat meat from adults is often called chevon and "cabrito", "capretto", or "kid" when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from "chèvre"), since market research in the United States suggests that "chevon" is more palatable to consumers than

pos: Argentine cuisine Then comes the choripán (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and lastly meat such as asado de tira, vacío (flank steak), lomo (tenderloin), colita de cuadril (rump), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the list is never-ending. It is quite common to eat and enjoy a dish known as "cabrito al asador" (roast kid or goat) in the province of Córdoba. This region is regarded as perhaps the one most influenced by Native Americans, and its foods are closely linked to the

pos: Goat farming of meat goats, representing 38% of US production. Three-quarters of the global population eat goat meat. It comprises 10% of worldwide meat consumption and 60% of red meat. Goat meat contains low amounts of saturated fatty acids and cholesterol. It is considered to be a healthier alternative to other types of red meat. The taste of goat kid meat has been reported as similar to that of spring lamb meat. In some localities (e.g. the Caribbean, Bangladesh, Pakistan and India) the word “mutton” is used to describe both goat and lamb meat. However, some compare the taste of goat meat

pos: Fainting goat goats do not truly "faint" in any sense of the word, as they never lose consciousness, just temporarily seize. Classified as a meat goat as opposed to a dairy goat, it can be raised for "chevon" (goat meat). This breed is listed as threatened by The Livestock Conservancy, so the fainting goat is not used as often for chevon as other meat goat breeds; its rarity makes the live goat more valuable. The main reasons known for continuing to breed these goats has been for the observation of this behaviour as well as their ability to be kept in minimally

pos: Goat meat is called capretto. Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets, including those that serve immigrants from Asia and Africa who prefer goat to other meat. the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually. While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors, especially in cities such as New York and San Francisco. Brady,

pos: Goat pets in North America and Europe. The taste of goat kid meat is similar to that of spring lamb meat; in fact, in the English-speaking islands of the Caribbean, and in some parts of Asia, particularly Bangladesh, Pakistan and India, the word “mutton” is used to describe both goat and lamb meat. However, some compare the taste of goat meat to veal or venison, depending on the age and condition of the goat. Its flavor is said to be primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid. It can be prepared in a variety of ways, including stewing,

pos: Goat meat India, Pakistan, Nepal, Sri Lanka and Bangladesh, the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning, limited to the meat of adult sheep, in the UK, US, Australia and other English-speaking countries. Goat is a staple in Africa, Asia and South/Central America, and a delicacy in a few European cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, Indian, Indonesian, Nepali, Pakistani, Mexican, and Caribbean (Haiti). Cabrito, or baby goat, is a very typical food of Monterrey, Nuevo León, Mexico; in Italy it

pos: Chivito Chivito Chivito (the diminutive of "chivo", "goat") is the grilled meat of a young goat eaten in Argentina, sometimes as part of an "asado". "Chivito" differs from "cabrito" in that "chivito" is a slightly older animal with whose meat is less tender. A "chivito" has already begun to eat solid foods, whereas the "cabrito" is still a suckling. The "chivito" is less gamey and has a more delicate flavour than the adult goat. It can be cooked "a la parrilla" (grilled) or "a la cruz". In the "chivito a la cruz", the "chivito" is set vertically on a cross which

pos: Steak invention of commercial refrigeration, transporting meat over long distances was impossible. Communities had to rely on what was locally available, which determined the forms and tradition of meat consumption. Hunter-gathering peoples cut steaks from local indigenous animals. For example, Sami cuisine relies partly on the meat of the reindeer; the Inuit diet uses locally caught sea-mammal meat from whales; Indigenous Australians ate kangaroo; and indigenous North American food included bison steak. In the Middle East, meat recipes from medieval times onwards simply state "meat" without specifying the kind or cut; "apart from an occasional gazelle, kid or camel", only lamb

pos: Cuisine of Corsica together with "panzetta" (bacon). "Razighe", from Rusio, are thin dough pancakes made of wheat flour, yeast, egg and cracklings (a byproduct of "sdruttu" processing). "Migliacci" are savory galettes made of wheat flour, yeast, whey, goat and sheep cheese, baked on chestnut leaves. Meat in Corsica often comes from locally bred animals, and is very tasty, due to the numerous herbs of the maquis ("machja") which feed them. Very popular is lamb ("agnellu") and kid ("caprettu"), the latter consumed especially at Easter. They can be eaten roasted, as ragout ("tianu") or stew ("in cazzarola") "Stufatu" is a stew made with beef

pos: Irish stew Irish stew Irish stew ( / "") is any variety of meat and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat. Stewing is an ancient method

pos: Sahelian goat kids per kidding, but most produce one kid (almost 70%), and their lactation period is usually 5–6 months. Sahelian goat The Sahelian goat is a breed of goat from West Africa, used mainly for meat and skin production. It is also known by some other names such as "Cheèvre bariolée", "Fulani", "Gorane", "Nioro", "Niafounké", "Sahélienne", Sahel, and West African Longlegged. The Sahelian goat belongs to the Savanna group of goats with many types and subtypes raised in the Saharan and sub-Saharan region. Sahelian type of goat is distributed in north and northwest of Mali. The Sahelian goat is most suited

pos: Bagot goat population of native goats within what is now referred as the "Old English" type. , there were said to be less than 200 registered breeding females. By May 2018, the Rare Breed Survival Trust Watchlist reported between 200-300 registered breeding females. Bagot goats have no commercial purpose being too small by comparison to the Boer Goat to be viable as a meat breed; producing high quality but low volumes of milk (consistent with generally producing a single kid) by comparison to the Swiss dairy breeds, and producing too little cashmere to compete with the Angora. However, they have recently been

neg: Goat meat some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. Despite being classified as red meat, goat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken; therefore, it requires low-heat, slow cooking to preserve tenderness and moisture. Goats consume less forage than beef cattle. An acre of pasture can sustain 10 goats or more, compared to two steers. A goat may produce

neg: Sundanese cuisine with fried shallots. Beef and potato sometimes are stewed in sweet soy sauce and spices as "semur daging". Cow liver and jengkol stinky bean also can be made as "semur" as well. Goat and lamb meat also can be made as satay in Sundanese style, such as "sate maranggi". "Gulai kambing" and "empal gentong" goat meat and offal curry is also popular soup. If Javanese has developed their fondness for tempeh, Sundanese has developed the fondness for oncom instead, both are fermented products but with different kind of fungi and beans; tempeh is from soy beans while oncom is from

neg: Sate kambing Similar satay recipes might also be made with other kind of meats, e.g. meat of beef, chicken, fish, pork and others. Sate kambing Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The other names for this dish are called lamb satay and goat satay. "Sate kambing" (goat satay) is very popular in the country, especially in Java, where several regional recipes appears; the most famous among others are "sate kambing Jakarta" (Jakarta lamb satay), "sate kambing Tegal"

neg: Spanish goat them for milk or mohair production. In recent years, the escalating demand for goat meat has focused research into the qualities of the Spanish goat as a meat goat. Spanish goats have shown excellent hardiness and have shown themselves to be a low-input goat compared to other meat breeds. Several Spanish goat producers in Texas have been intensively selecting for increased meat production for the past several years. From information obtained from these producers, these "selected" Spanish goats appear to greatly outperform the ordinary Spanish goat used primarily for pasture maintenance. When Boer goats were introduced into the United States

neg: Cecina (meat) Cecina (meat) In Spanish, cecina is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin "siccus" (dry), via Vulgar Latin "(caro) *siccīna", "dry (meat)". Cecina is similar to ham and is made by curing beef, horse or (less frequently) goat, rabbit, or hare. The best known "cecina" is "Cecina de León", which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, and has PGI status. The word "cecina" is also used to name other kinds of dried or

neg: Boer goat Boer goat The Boer goat is a breed of goat that was developed in South Africa in the early 1900s for meat production. Their name is derived from the Afrikaans (Dutch) word "boer", meaning farmer. Boer goats are a popular breed for meat. The Boer goat was probably bred from the indigenous South African goats of the Namaqua, San, and Fooku tribes, with some crossing of Indian and European bloodlines being possible. They were selected for meat rather than milk production; due to selective breeding and improvement, the Boer goat has a fast growth rate and excellent carcass qualities, making

neg: Kebab when serving. Burrah kebab is another kebab from India. This is usually made of goat or lamb meat, liberally marinated with spices and charcoal grilled. It uses cuts of chops and not other meat cuts "Ćevapi" () or "ćevapčići" (formal diminutive, , ), which comes from the word "kebab", is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina and Serbia and are also common in Croatia, Kosovo, Montenegro, Albania, Slovenia, as well as in Republic of Macedonia,

neg: Goat meat West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a "Khashi", a castrated goat with a meat that has richer taste and a milder, less gamey flavour. In Indonesia, goat meat is popularly skewered and grilled as "sate kambing", or curried in soups such as "sup kambing" and "gulai kambing". Goat meat is also a major delicacy in Nepal, and both castrated "(Khashi-ko-masu)" and uncastrated "(Boka-ko-masu)" goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all

neg: Boer goat ABGA, IBGA, or USBGA. Though Boer goats are often bred to be shown, they can also make very good pets. Boer goat The Boer goat is a breed of goat that was developed in South Africa in the early 1900s for meat production. Their name is derived from the Afrikaans (Dutch) word "boer", meaning farmer. Boer goats are a popular breed for meat. The Boer goat was probably bred from the indigenous South African goats of the Namaqua, San, and Fooku tribes, with some crossing of Indian and European bloodlines being possible. They were selected for meat rather than milk

neg: Goat meat Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973.Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as "yagisashi". On the Indian subcontinent, the rice dish mutton "biryani" uses goat meat as a primary ingredient to produce a rich taste. "Curry goat" is a common traditional Indo-Caribbean dish. In

neg: Offal used for "anticuchos"—a sort of "brochette". "Sopa de mondongo" is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind). In Kenya it is commonly referred to as 'mutura'

neg: Goat meat pepper soup as Calabash Nutmeg (also called Ehu or Ariwo). Other ingredients that are commonly used when access to traditional ingredients is limited are bouillon cubes, onion, salt, pepper, basil and chili pepper. Some versions also use a goat's head. Preparation involves cleaning and seasoning the meat and simmering with chopped onions, after which water is added and the dish is further cooked. The dish may be finished with seasoning such as salt, pepper and basil. Goat meat pepper soup Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigerian cuisine. Goat meat

neg: Rove goat Rove goat The Rove is a breed of goat first domesticated in France. The breed was previously considered endangered, but as of 2003, more than 5000 registered Roves are on French farms. The goat was originally bred for meat, but because the current French market for goat meat is poor, farmers have begun to use the Rove for dairying, instead. The Rove goat is from Le Rove, a small village near Marseille that gave it its name. The Rove goat is primarily characterized by its long, twisted horns; they can reach nearly 4 ft in length. The goats have a

neg: Chik (social group) Qassab are involved in the slaughtering of buffaloes. In Uttar Pradesh, the Chik are often referred to as Bakar Qassab or Buz Kassab. The word "bakar" comes from the Urdu word "bakra", which means a goat, and bakar qassab literally means a mutton butcher, Their residences are adjacent to them including their business like Meat and leather. The Uttar Pradesh Chik are endogamous, while in Bihar, the Chik inter marry with the Qassab. The Uttar Pradesh Chik are mainly involved in the business and trade of meat and hides. While the urban Bakar Qasab purchase goats and sheep from the

neg: Toto people divorce among the Totos. Though they make their main food from marua (a kind of millet), the staple food of the Totos now includes rice, chura (parched rice), milk and curd. They also eat meat, generally goat, pork, venison, poultry and fish of all kinds. Women eat the same food as men and there are no restrictions of any kind on the widows. Totos also drink a fermented liquor called Eu, made from fermented marua, rice powder and malt, which is served warm in Poipa (wooden glasses). Eu is drunk on all occasions. Totos live in elevated bamboo huts. These

neg: Goat meat pepper soup Goat meat pepper soup Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigerian cuisine. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It

neg: Filipino cuisine white larvae of ants and "jumping salad" of tiny live shrimp. The Igorot prefer roasted meats, particularly carabao meat, goat meat, and venison. Due to its mild, sub-tropical climate, Baguio, along with the outlying mountainous regions, is renowned for its produce. Temperate-zone fruits and vegetables (strawberries being a notable example) which would otherwise wilt in lower regions are grown there. It is also known for a snack called "sundot-kulangot" which literally means "poke the booger." It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside "pitogo" shells, and with a stick

neg: Rove goat smooth coat often in red or black, but also in ash gray, red speckled with white, red mixed with gray, black with tan markings under the eyes and nose, or red and black. It is a medium-sized goat. Females range from 100 to 120 lbs and males between 155 and 200 lbs. Rove goat The Rove is a breed of goat first domesticated in France. The breed was previously considered endangered, but as of 2003, more than 5000 registered Roves are on French farms. The goat was originally bred for meat, but because the current French market for goat meat

neg: British Primitive goat intervention. The British primitive goat encompasses what were previously considered four interbreeding landrace varieties: Their characteristics were similar enough to classify them together, though some sources have treated them separately, such as the UN Food and Agriculture Organization, which considers some of these strains extinct. The British primitive goat descends from goats introduced around 5,000 years ago, along with some sheep and cattle, to the British Isles by the first farmers in the Neolithic period, the era of Stonehenge. A small, all-weather animal, it provided these subsistence pastoralists some milk, and was invaluable for its meat, skin, hair and tallow.

neg: Spanish goat Spanish goat The Spanish goat, also called the brush goat or scrub goat, came originally from Spain via Mexico to the USA. It is now a meat and brush-clearing type found widely in the United States. In the Southeast and elsewhere, they are often referred to as "wood" (Florida), "brush" or "briar" (North Carolina, South Carolina), "hill" (Virginia), and "scrub" (midwest Pennsylvania) goats. Until recently, these goats were kept mainly for clearing brush and other undesirable plant species from pasture lands.The boer goats have overtaken Spanish goats for meat in the 1980s. Around the 16th century, Spanish explorers brought landrace

neg: Lamb and mutton be marketed as "lamb." Sheep products less than 12-14 months old can be labeled "prime lamb" or "choice lamb" and all other sheep meat can be labeled simply as "lamb." The term "mutton" is applied to goat meat in most of these countries, and the goat population has been rising. For example, mutton-curry is always made from goat meat. It is estimated that over one-third of the goat population is slaughtered every year and sold as mutton. The husbanded sheep population in India and the Indian subcontinent has been in decline for over 40 years and has survived at marginal

neg: Springbok fact, is one of the few antelope species considered to have an expanding population. They are popular game animals, and are valued for their meat and skin. The springbok is the national animal of South Africa. The common name "springbok" comes from the Afrikaans words "spring" ("jump") and "bok" ("antelope" or "goat"); the first recorded use of the name dates to 1775. The scientific name of the springbok is "Antidorcas marsupialis"; "anti" is Greek for "opposite", and "dorcas" for "gazelle" – identifying that the animal is not a gazelle. The specific epithet "marsupialis" comes from the Latin "marsupium" ("pocket"); it

neg: San Juan Market, Mexico City its specialized clientele, most visitors are male, leading to be called the “man’s market.” Many customers are regulars, with particular preferences in both what they buy and where they buy it. Many of the products here are from Europe, Asia and the rest of the Americas. Of particular note is the wide variety of meat products found. Fresh meat from many different animals, both from Mexico and abroad can be found. These meats include those from iguanas, skunks, deer, rabbit, suckling pigs, goat, wild boar and lowland paca. One very unusual specialty is lion meat, from animals raised for those

neg: Nasi kebuli from India and Central Asia. One distinction is the presence of shredded carrots and perhaps grapes in the Middle-east or Afghan version of Kebuli. Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in Samin oil (ghee). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely

neg: Sup kambing solely derived from Muslim Indian influences. Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato. A simple "sup kambing" recipe uses goat meat, slices of tomato, leek, celery, and ground spices which includes; ginger, pepper, garlic, shallot and salt. However, another elaborate recipes might add

neg: Goat meat pepper soup of pepper soup which vary according to region, with different combinations of spices. For instance, the Igbo people, in the east, and Riverians in the southeast, prepare their pepper soup with tomatoes, onions and spices. Those of Delta origin sometimes prepare the pepper soup with ataiko, uda, gbafilo, rigije, and lemon grass leaves. In Yoruba, goat meat pepper soup is sometimes referred to as Oggun. There are many different ingredients used depending on the region and availability. Common ingredients in goat meat pepper soup are goat meat, crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg, such

neg: Angora wool Angora wool Angora hair or Angora fibre refers to the downy coat produced by the Angora rabbit. While their names are similar, Angora fibre is distinct from mohair, which comes from the Angora goat. Angora fibre is also distinct from cashmere, which comes from the cashmere goat. Angora is known for its softness, thin fibres, and what knitters refer to as a halo (fluffiness). It is also known for its silky texture. It is much warmer and lighter than wool due to the hollow core of the angora fibre. It also gives them their characteristic floating feel. Angora rabbits produce

neg: Chivito is nailed to the ground near the fire, giving it a special flavour. Every summer, a "Chivito Festival" is held in the town of Malargüe in the province of Mendoza, Argentina. "Chivito" is also the name of the Uruguayan sandwich made with beef, not goat. This sandwich comes in many varieties and is very popular in Uruguay. It can be served with egg, bacon, ham, lettuce, tomato, onions, mayonnaise and many other ingredients. "The Daily Meal" included the chivito in their article "12 Life-Changing Sandwiches You've Never Heard Of". Chivito Chivito (the diminutive of "chivo", "goat") is the grilled meat

neg: Goat water recipe. The dish has been described as an "adaptation of Irish stew" that uses goat meat in place of beef. In the past goat water was referred to as kiddy stew. Goat water Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat It has been described as a national dish of Montserrat. It has also been described as a national stew. Goat water is prepared using goat meat, breadfruit, vegetables, onion, tomato, spices and herbs and flour. Additional ingredients may also be used, such

neg: Korean cuisine medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called "sambok". Hot foods consumed are believed to restore "ki", as well as sexual and physical stamina lost in the summer heat. Commonly eaten "boyangshik" include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys and dog. Dog meat is far less popular today than it used to be, being viewed largely as a kind of health tonic rather than as a diet staple, especially amongst the younger generations who view dogs as pets and service animals. That said, historically the consumption of dog meat

neg: Kiko goat Kiko goat The Kiko is a breed of meat goat from New Zealand. "Kiko" is the Māori word for flesh or meat. The Kiko breed was created in the 1980s by Garrick and Anne Batten, who cross-bred local feral goats with imported dairy goat billies of the Anglo-Nubian, Saanen, and Toggenburg breeds. The breeding aims were hardiness, fast growth, parasite resistance, and survivability with little input from the producer. The Kiko breed was imported in the US in 1992 by Goatex Group LLC. Today, two registries are in the USA for Kikos, the NKR and the AKGA. Kikos can be

neg: Goat meat alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol). In Africa, the Chaga people of Tanzania, a ceremonial goat (locally called Ndafu) would be gutted and roasted as whole as part of tradition that spans hundreds of years. The ceremonial goat is the preferred replacement to the wedding cake used in many weddings around the world. Goat has a reputation for having a strong, gamey flavour, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tends to be more pungent; while

neg: Apohtin from the beginning. Apohtin Apohtin or apohti () is a traditional Cypriot dried food made by salted goat meat. Apohtin's roots are traced during the Byzantine period as various texts refer to the preparation of meat (goat meat, beef, pork etc.) that was salted and then dried in the sun. In order to prepare apohtin, the animal is opened in the middle. Its head, intestines and tallow are removed. Then the meat is washed, salted and left (in a state to protect it from threats able to harm its quality, such as insects), to the sun for a period of

neg: Mexican cuisine is the type of chile used that gives it its main flavor. Some of the main contributions of the Spanish were several kind of meat, dairy products and wheat to name few, as the Mesoamerican diet contained very little meat besides domesticated turkey, and dairy products were absent. The Spanish also introduced the technique of frying in pork fat. Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep. Native seafood and fish remains popular, especially along the coasts. Cheesemaking in Mexico has evolved its own specialties. It is an important economic activity, especially in the

neg: Canzo time-honoured tradition in salami and cold meat production; Canzo's wine, cultivated in the "Veronica" district, is called "ragett". Local chicken, cow, goat, rabbit and frogs are typical ingredients. Meals include "cassoeula", tripe ("busecca") and salmì, carpione or dry fish; various kinds of soup or broth, sometimes with rice. Birds are eaten with "polenta"; mushrooms also with "polenta", or in a "risotto. " "A" typical Canzese dish based on mushrooms is "funghi trifolati". One kind of pasta is made with pumpkin instead of wheat flour. A sweet bread, called "pan meino", is characteristic of northern Brianza, along with a kind of

neg: Silver Hoof if he stamps twice there are two, and if he begins to paw the ground there'll be a whole pile. [...] Ordinary goats have two horns, but this one's got antlers, with five tines. Unlike other goats' horns, Silver Hoof's horns are not shed in winter, and that is how Kokovanya is planning to recognize him. Daryonka begs the old man to take her hunting, and he reluctantly agrees. The cat follows them too. In the forest, Kokovanya goes hunting every day and comes back with a lot of regular goat meat and skins. Soon they have so much meat

neg: Capra (genus) genus. Almost all wild goat species are allopatric (geographically separated)—the only geographical overlaps are the wild goat ("Capra hircus") with the East Caucasian tur ("Capra caucasica cylindricornis"), and the markhor ("Capra falconeri") with the Siberian ibex ("Capra siberica"). In both cases, the overlapping species do not usually interbreed in the wild, but in captivity, all "Capra" species can interbreed, producing fertile offspring. Along with sheep, goats were among the first domesticated animals. The domestication process started at least 10,000 years ago in what is now northern Iran. Easy human access to goat hair, meat, and milk were the primary motivations.

neg: Apohtin Apohtin Apohtin or apohti () is a traditional Cypriot dried food made by salted goat meat. Apohtin's roots are traced during the Byzantine period as various texts refer to the preparation of meat (goat meat, beef, pork etc.) that was salted and then dried in the sun. In order to prepare apohtin, the animal is opened in the middle. Its head, intestines and tallow are removed. Then the meat is washed, salted and left (in a state to protect it from threats able to harm its quality, such as insects), to the sun for a period of three to four

neg: Goat Goat The domestic goat or simply goat ("Capra aegagrus hircus") is a subspecies of "C. aegagrus" domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the goat—antelope subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur, and skins across much of the world. Milk from goats is often turned into goat cheese. Female goats are referred to as "does" or

neg: Irish goat Irish goat The Irish goat breed from Ireland is used for the production of meat and milk. Although this breed is not native to Ireland, domesticated goats have long been kept for milk, meat, and skin. In many parts of the region, feral populations have become established as a result of escapes or deliberate releases from captivity. Populations have persisted in remote and rugged areas to which the animal is ideally adapted. These goats are nimble-footed on crags and precipitous cliffs. They have a range of colours, but the coat is usually a mixture of grey, black, and brown. Both

neg: Irish goat sexes have horns, larger in the male than in the female. Irish goat The Irish goat breed from Ireland is used for the production of meat and milk. Although this breed is not native to Ireland, domesticated goats have long been kept for milk, meat, and skin. In many parts of the region, feral populations have become established as a result of escapes or deliberate releases from captivity. Populations have persisted in remote and rugged areas to which the animal is ideally adapted. These goats are nimble-footed on crags and precipitous cliffs. They have a range of colours, but the

neg: Meat Loaf working-class kind of town, and it really didn't make any difference what kind of jeans you were wearing. I really liked it there." Meat Loaf coached children's baseball or softball in each of the Connecticut towns where he lived. In 1998, Meat Loaf relocated to California. Meat Loaf and Leslie divorced in 2001. He married Deborah Gillespie in 2007. At the start of his 2012 tour in Austin on June 22, Meat Loaf announced that he was a new resident (1 month) of Austin, Texas. Meat Loaf was a vegetarian for ten years. In October 2006, his private jet had

neg: American Lamancha goat references to short-eared goats date back as far as records from ancient Persia. Earless goats from La Mancha, Spain, what are now known as Spanish Murciana were first exhibited at the World's Fair in Paris in 1904, labeled simply, "La Mancha, Cordoba, Spain." According to "Goats for Dummies", Lamanchas were originally developed from Spanish Murciana ancestors imported to the U.S. from Mexico as dairy and meat goats. "Mason's World Dictionary of Livestock Breeds" speculates that the Spanish short-eared goats in their lineage may have been the Spanish-American Criollo goats; bred for both meat and milk and found principally in Mexico,

neg: Goat farming Goat farming Goat farming is the raising and breeding of domestic goats ("Capra aegagrus hircus"). It is a branch of animal husbandry. Goats are raised principally for their meat, milk, fibre and skin. Goat farming can be very suited to production with other livestock such as sheep and cattle on low-quality grazing land. Goats efficiently convert sub-quality grazing matter that is less desirable for other livestock into quality lean meat. Furthermore, goats can be farmed with a relatively small area of pasture and limited resources. As with other herbivores, the number of animals that a goat farmer can raise and

neg: Cuisine of Eswatini roasted corn on the cob. Cuisine of Eswatini The cuisine of Swaziland is largely determined by the seasons and the geographical region. Staple foods in Swaziland include sorghum and maize, often served with goat meat, a very popular livestock there. The farming industry mainly depends on sugar cane, tobacco, rice, corn, peanuts, and the exportation of goat meat and beef. Many Swazis are subsistence farmers who supplement their diet with food bought from markets. Freshwater produce and imports from coastal nations are also part of the cuisine of Swaziland . Some local markets have food stalls with traditional Swazi meat

neg: Cuisine of Eswatini Cuisine of Eswatini The cuisine of Swaziland is largely determined by the seasons and the geographical region. Staple foods in Swaziland include sorghum and maize, often served with goat meat, a very popular livestock there. The farming industry mainly depends on sugar cane, tobacco, rice, corn, peanuts, and the exportation of goat meat and beef. Many Swazis are subsistence farmers who supplement their diet with food bought from markets. Freshwater produce and imports from coastal nations are also part of the cuisine of Swaziland . Some local markets have food stalls with traditional Swazi meat stew, maize meal and seasonal

neg: Rogan josh a dish based around meat and tomatoes, while others have identified tomatoes with a Punjabi version of the dish as opposed to a Kashmiri one. In India, rogan josh is often made with goat instead of mutton, since genuine lamb is less widely available than goat meat. There is a variety with beef as well, brisket being preferred. Rogan josh Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/), (Hindi: रोगन जोश) also written roghan josh or roghan ghosht, is an aromatic lamb or goat meat dish of Persian or Kashmiri origin. It is one of the signature recipes

neg: Gosht Gosht Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. Several South Asian languages have adopted the Persian word gosht , meaning "meat" or "flesh", especially that of goat. In India, most gosht dishes include goat or mutton. In India, the term "mutton" is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western

neg: Danish Landrace goat Danish Landrace goat The Danish Landrace goat (Danish language: "") is a breed of goat from Denmark. Goats have been in Denmark since 3400 BC. The formal Danish Landrace goat breed was developed from the ancient landrace of goats native to Denmark, with a more recent addition of bloodlines from the Harz region of Germany and the Saanen goat. It is used primarily for the production of milk, but is also raised for meat and as a pet. The breed's studbook, "Foreningen for Danske Landracegeder", was opened in 1982. Danish Landrace goats are mid to large-sized goats, with males weighing

neg: Sup kambing Sup kambing Sup Kambing or Sop Kambing is a mutton soup commonly found in Indonesian cuisine and Malaysian cuisine. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color. In Indonesia, "sup kambing" is quite widespread as numbers of similar goat meat soup recipes can be found. However, it is mostly associated with Malay of Medan, Betawi and Madura cuisine, although it is also common in Java. Nevertheless, Javanese are more likely to cook their goat meat as "tongseng" or Javanese-style soupy "gulai" instead. Traditionally, "sup kambing" together with

neg: Afghan cuisine which are found in better restaurants. Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince. It is a popular barbecue meal in both Pakistan and Afghanistan. The word Chapli comes from the Pashto word Chaprikh, which means flat. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates a half meat (or less), half flour mixture, which renders it lighter in taste and less expensive. Quroot (or Qoroot) is a reconstituted dairy product. It was traditionally a by-product of butter made from sheep or goat milk. The residual

neg: Goat are common in Australia. However, in other circumstances where predator pressure is maintained, they may be accommodated into some balance in the local food web. Goat The domestic goat or simply goat ("Capra aegagrus hircus") is a subspecies of "C. aegagrus" domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the goat—antelope subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat,

neg: Sate kambing manis" or sweet soy sauce. Some recipes however, might use peanut sauce instead, although peanut sauce are more commonly used to serve chicken satay. Some people would eat it with common steamed rice, while others might prefer traditional rice cakes like "lontong" or "ketupat". In some areas, sate kambing (lamb satay) is sold together with another popular food named "gulai kambing" (lamb curry), which is a spicy goat meat and offal soup. Since goat meat has a somewhat distinct and quite strong aroma, those who do not like the smell usually would replace the goat meat with lamb or beef.

neg: Fuerteventura also very keen on the mussels and limpets collected on the island's coasts. They also use meat such as beef and pork to make different dishes or simply to for braising, but their main meat is goat, both from the kids and from the older animals. They eat the goat roasted or stewed. Goats are not only useful for their meat - the Fuerteventurans also use the milk to make the cheese majorero, which has won many prizes. The majorero is mostly made of goats milk, and occasionally it is up to 15% ewes milk. It is cured in pimento

neg: Goat farming to veal or venison, depending on the age and condition of the goat. The flavour is primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid. Goat meat can be prepared in a variety of ways, including stewing, baking, grilling, barbecuing, canning, and frying; it can be minced, curried, or made into sausage. Because of its low fat content, the meat can toughen at high temperatures if cooked without additional moisture. One of the most popular goats farmed for meat is the South African Boer, introduced into the United States in the early 1990s. The New Zealand Kiko is also

neg: Sausage of goat and lamb meat, was first mentioned in 589 BC. The Greek poet Homer mentioned a kind of blood sausage in the "Odyssey", Epicharmus wrote a comedy titled "The Sausage", and Aristophanes' play "The Knights" is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called "lucanica", a name which lives on in a variety of modern sausages in

neg: Biryani a key ingredient into the dish along with meat (usually goat meat or chicken). The dish may be seasoned with garam masala or a curry spice mix (though this is not authentic to the local style) and coloured, sometimes heavily, with turmeric. Biryani Biryani (), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or

neg: North Waziristan as the Wazirs, there are some differences due to regional, and climate variations. Dawar wear almost all kind of dresses usually used throughout Pakistan. The staple food of the tribesman is wheat or maize bread. Milk is consumed in its various forms. Roasted meat "larmin" is relished. The people of Waziristan generally like a fried goat dish called "palawoo", served in hilly areas. The Dawars live in houses close together in a compact area. Large joint Waziri families live either in one house called "ket" or "kot" or in houses adjacent to one another, but separated from the houses of

neg: Sahelian goat Sahelian goat The Sahelian goat is a breed of goat from West Africa, used mainly for meat and skin production. It is also known by some other names such as "Cheèvre bariolée", "Fulani", "Gorane", "Nioro", "Niafounké", "Sahélienne", Sahel, and West African Longlegged. The Sahelian goat belongs to the Savanna group of goats with many types and subtypes raised in the Saharan and sub-Saharan region. Sahelian type of goat is distributed in north and northwest of Mali. The Sahelian goat is most suited to desert or semidesert environments and is intolerant of areas with high humidity. The breed is widely distributed

neg: Aspromonte goat nannies, is notably higher in the province of Reggio Calabria than anywhere else in Italy. Calabrian goat's meat has PAT status, and there are numerous traditional local goat's-meat dishes. Aspromonte kids weigh about at birth, and reach at 30 days. Aspromonte goat The Aspromonte or is an indigenous breed of domestic goat from the mountain massif of the Aspromonte, in the province of Reggio Calabria in Calabria in southern Italy, for which it is named. It is raised only in the province of Reggio Calabria, mainly in the Aspromonte, in the Altipiano dello Zomaro (Zomaro plateau) to the north-east, and

neg: Indigenous people of Oaxaca from the stem of the maguey plant, and roofs of palm or maguey leaves. The main source of cash comes from weaving palm-leaf hats, which is done in underground caves to prevent the leaves from drying out. The staple Chocho diet is maize supplemented with beans, chiles and fruits. They may eat goat meat on Sundays, and chicken or turkey during festivals. Coixtlahuaca was a thriving Chocho and Ixtatec market until about 1900, but since then many people have had move away due to loss of topsoil to erosion. Ixcatec, also known as Xwja, is a language spoken by the

neg: San Clemente Island goat San Clemente Island goat The San Clemente Island goat is a type of domestic goat derived from feral goats isolated on San Clemente Island, one of the Channel Islands of California. The long-isolated feral goats of the Channel Islands, including the San Clemente Island goat and the Santa Catalina Island goat, are thought to be descendants of goats brought to the islands by Spanish missionaries and settlers; breeds such as the La Blanca Celtiboras, the La Castellana Extremenas, and later the more common dairy and meat goats of Spain, the Malaguenas and Murcianas.They first arrived on San Clemente from Santa

neg: Goat farming sustain is dependent on the quality of the pasture. However, since goats will eat vegetation that most other domesticated livestock decline, they will subsist even on very poor land. Therefore, goat herds remain an important asset in regions with sparse and low quality vegetation. According to the Food and Agriculture Organization (FAO), the top producers of goat milk in 2008 were India (4 million metric tons), Bangladesh (2.16 million metric tons) and the Sudan (1.47 million metric tons). Meat goats are farmed in all US states, although most meat goat production occurs in the Southeast. Texas is the primary producer

neg: Goat water Goat water Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat It has been described as a national dish of Montserrat. It has also been described as a national stew. Goat water is prepared using goat meat, breadfruit, vegetables, onion, tomato, spices and herbs and flour. Additional ingredients may also be used, such as rum, whiskey and various tubers. It is sometimes served with rice. The dish has been described as spicy and flavorful. Goat water may have originated in Ireland from an Irish

neg: Jamnapari goat Jamnapari goat Jamnapari (or Jamunapari) is a breed of goat originating from Indian subcontinent. Since 1953 they have been exported to Indonesia (popular as Etawa goat, and its mixture with a local goat called "PE", "peranakan Etawa" or Etawa mix) where they have been a great success. It is bred for both milk and meat. The name is derived from the rivers Yamuna, Jamuna (West Bengal) and Jamuna (Bangladesh) of India and Bangladesh. This breed is one of the ancestors of the American Nubian. In India there were an estimated 580,000 of the breed in the 1972 census, although less

neg: Culture of Kenya which literally means "to push the week," is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week." Nyama choma is grilled meat – usually goat or sheep. It is grilled over an open fire. It is usually eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha (shredded spinach). Among the Luhya residing in the western region of the country, "ingokho" (chicken) and

neg: Altai Mountain goat wool industry. When cross-bred with the indigenous goats, the goats are expected to have a higher meat and cashmere yield (around 600g of brown cashmere), increasing profitability of goat herds. Altai Mountain goat The Altai Mountain goat is a breed of domestic goat bred for wool production. The breed was developed during the years from 1944 to 1982 in the Gorno-Altai Autonomous Soviet Socialist Republic region of the Soviet Union, by cross-breeding the Don goat with local goats for a high wool yield. Females (nanny goats) weigh 41 to 44kg (90 to 97lb) while males (billy goats) weigh 65 to

neg: Miship language would be Danan and the woman Nanan. God - Na' an / Nan Father - Nda Child - La Girl - Larep Wash - Vang Person - Gurum Rain - Fuan/Fwan Children - Jep Gwom - Tuwon Kapa - Rice Kuzuk - Acha Tok - soup Chicken - Co Dog - As Goat - Irr Lu - Meat. It is used to specifically refer to the meat gotten out of an animal, for example chicken would be Lu Co What is your name - Sim yi awe? (girl) Sim gih awe (boy) Good night - Nan yakal kih mun. Bye

neg: Verata goat Verata goat The Verata is a traditional Spanish breed of domestic goat. It is a dual-purpose breed, reared both for its meat and for its milk. It is named for, and is thought to originate in, the comarca of La Vera, in the province of Cáceres, in the northern part of the autonomous community of Extremadura in western central Spain. It is one of two traditional goat breeds in Extremadura, the other being the Retinta Extremeña. The Verata is a traditional and heterogeneous goat breed from the Tagus depression in western central Spain, bounded to the south by the Montes

neg: Spanish goat is still locating populations of the Spanish goats and trying to work to preserve those strains. Recently there was an effort to preserve a strain found on an island off the coast of South Carolina. This strain is one of two strains known to exist in the Southeast. Spanish goat The Spanish goat, also called the brush goat or scrub goat, came originally from Spain via Mexico to the USA. It is now a meat and brush-clearing type found widely in the United States. In the Southeast and elsewhere, they are often referred to as "wood" (Florida), "brush" or "briar"

neg: Beetal throughout the subcontinent. These goats are also adapted to stall feeding, thus are preferred for intensive goat farming. Beetal The Beetal goat breed from the Punjab region of India and Pakistan is used for milk and meat production. It is similar to the Jamnapari goat and the Malabari goat. It is also known as Lahori goat; it is considered to be a good milker with large body size,long ears and small face. The skin of these goats is considered to be of high quality because of its large size and its yielding of fine leather such as velour, suede, and

neg: Maasai people tribes is a matter of taking back what is rightfully theirs, a practice that has become much less common. All of the Maasai’s needs for food are met by their cattle. They eat the meat, drink the milk daily, and drink the blood on occasion. Bulls, oxen and lambs are slaughtered for meat on special occasions and for ceremonies. Though the Maasai’s entire way of life has historically depended on their cattle, more recently with their cattle dwindling, the Maasai have grown dependent on food such as sorghum, rice, potatoes and cabbage (known to the Maasai as goat leaves). A

neg: Goat (band) how they will end up when we start recording." "World Music" was released on 20 August 2012 and has won good responses and international attention. The title of the album comes from the different styles of music on the album. Goat commented:"We've been taught since we were small to have an understanding of not only western bands, but of music from other parts of the world. The title World Music was chosen because we believe we play 'world music', and that's what we think everyone plays". The band performs wearing masks and costumes. After touring the United States in early

neg: Murciana goat Channel Islands, off the coast of California, such as the San Clemente Island goat and the Santa Catalina Island goat, are thought to be descended from goats brought to the island by Spanish missionaries and settlers, including La Blanca Celtiboras, La Castellana Extremenas, and later the more common dairy and meat goats of Spain, the Malaguenas and Murcianas. There exists in Spain an organization called Asociación Española de Criadores de Cabras de Raza Murciano-Granadina (ACRIMUR); the Spanish National Association of the Murciana-Granadina Goat. Murciana goat Murciana, also called Murcian, Murcien, Murciene and Royal Murciana is a dual-purpose (for both milk

neg: Boer goat more Boer. Common crosses are Boer x Spanish goat, Boer x Angora goat, Boer x Kiko goat, Boer x Nubian goat, Boer x Sirohi, Boer x Osmanabadi, and Boer x Jamnapari goat. An effort to crossbreed with the Malabari goat has been controversial. Percentage Boer goats are very common in commercial meat herds, and with those just starting out in the Boer goat business due to ease of acquisition and affordability. Over time, percentage animals can be bred up to American purebred status. An American purebred is a Boer goat of 15/16ths Boer blood (F4) for does and 31/32nds blood

neg: Goat meat pepper soup is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. It is sometimes accompanied with eba, rice or pounded yam. It has been described as pairing well with palm wine and beer. Goat meat pepper soup is eaten year round in Nigeria, during hot or cold seasons. It is claimed to help ease a flu or cold if it is cooked the proper way. If assorted parts of the goat are used, certain pieces may need to be cooked longer than others. There are different varieties

neg: Aroab to the west. The vast majority of income is generated on ranches in the surrounding area and stem from sheep, goat and cattle ranching for meat production purposes. The most common sheep breed ranched with is Dorper, with Persian, Damara, Van Rooy, Karakul and others to a lesser extent. Popular cattle breeds for this area are Nguni, Bonsmara, Bramhan and various others to a lesser extent. Various sheep, cattle and goat stud breeders are registered in the area. During the months of May - Aug (winter) meat hunting takes place widely. Huntable species are Oryx (gemsbok), Springbok and Kudu. To

neg: Goat baking, grilling, barbecuing, canning, and frying; it can be minced, curried, or made into sausage. Due to its low fat content, the meat can toughen at high temperatures if cooked without additional moisture. One of the most popular goats grown for meat is the South African Boer, introduced into the United States in the early 1990s. The New Zealand Kiko is also considered a meat breed, as is the myotonic or "fainting goat", a breed originating in Tennessee. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. If the strong-smelling buck

neg: Jaffna Peninsula goats were reared for milk and meat, with the establishment of artificial insemination in 1950 exotic cross breeds such as Jersey and Indian breeds of cattle were introduced and high milk yield was obtained. Further Jamunapari and Sannan breeds of goats were also introduced for meat and milk. With this introduction of new breeds many farmers started rearing cross breeds of cattle, goat and poultry. From 1950 to 1984 livestock enterprise developed very fast and it was a single or supplementary source of income for nearly 30% of the district population. Backyard poultry and rearing milking cows and goat for

neg: Guanajuato apples, quince, walnuts, apricots and guava. Livestock raising is an important economic activity and can be found in all parts of the state, with animals such cattle, pigs, goats, sheep and domestic fowl, with hectares dedicated to this activity. The Los Altos and Bajío are the state's livestock producing regions, especially dairy cows. It is one of the most important dairy producing states in Mexico. By volume, most of the meat produced is from domestic fowl, with pork coming in second, followed by beef, goat and sheep. Guanajuato produces 25.4% of the goat meat in the country. Only a very

neg: Pilaf properly placed in the oven. "Gamopílafo" ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in Crete: rice is boiled in lamb or goat broth, then finished with lemon juice. "Gamopílafo" though it bears the name is not a pilaf but rather a kind of risotto, with creamy and not fluffy texture. Known as "pulao", "polao", "pallao" and "pulav" locally, the rice dish has been an integral part of Indian cuisine since the ancient era. The "Mahabharata" mentions rice and meat cooked together, and the word "pulāka" is used to refer to the dish in Sanskrit

neg: Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, other vegetables, seasonings, and meat. Leaf vegetables typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used are beef, goat, fish, shrimps, or crayfish. In Nigeria, egusi is very popular among the Igbo people of southeastern Nigeria, the Ibibio people and the Efik people (Calabar people) of

neg: Beetal Beetal The Beetal goat breed from the Punjab region of India and Pakistan is used for milk and meat production. It is similar to the Jamnapari goat and the Malabari goat. It is also known as Lahori goat; it is considered to be a good milker with large body size,long ears and small face. The skin of these goats is considered to be of high quality because of its large size and its yielding of fine leather such as velour, suede, and chamois for manufacturing clothes, shoes, and gloves. Beetal goats have been widely used for improvement of local goats

neg: Sate kambing Almost all parts of goat's meat could be made as "sate kambing" (goat satay), although the prime part would be the hind legs. Some variant might uses goat offals, and it is considered as a delicacy, such as "sate hati kambing" that uses goat liver, and "sate torpedo" that uses goat testicles, believed to have aphrodisiac property. The skewers that being used for "sate kambing" (lamb satay) are usually larger and thicker, and made from bamboo, compared to thinner skewers used for chicken satay that usually used mid-ribs of coconut leaf. This is corresponds to the thickness and texture of