U.S.D.A Cuts of Meat

I’ve had superb goat curries in the Caribbean, roast cabrito with chile vinegar and onions in Venezuela, spicy wok-tossed goat, and lemongrass in Vietnam, elegant Michelin-starred plated goat rib and loin plates in Europe, goat head soup in Argentina, raw goat in Ethiopia, goat with lemons and chiles in Cyprus and goat cooked with yogurt and flatbread in the Levant