Choose the cooking method after you know the cut and the goat’s maturity. A young goat’s tender chop can suit a quick meal; a mature shoulder usually needs the time and moisture of a braise or stew.
Goat is often lean, and older animals are generally less tender. Less-tender cuts suit moist cooking methods such as a braise or stew. University of Delaware Extension's goat cooking guide explains the difference between methods for tender and tougher cuts.
Match the method to the cut
For a tender cut, choose a recipe intended for that presentation and thickness. For a shoulder, shank or meat from a mature animal, consider a covered braise or stew rather than treating it like a quick-cooking chop.
Braising combines a modest amount of liquid with covered cooking. Stewing uses smaller pieces in a liquid-based dish. The practical choice depends on whether you want a portion served intact or smaller pieces distributed through the meal.
A tomato-and-herb braise, a curry-style stew or a shoulder served with beans are possible meal directions. Choose a complete recipe for your cut and equipment; these meal ideas don’t specify cooking times.
Separate tenderness from the safety minimum
USDA recommends at least 145°F followed by a three-minute rest for goat steaks, chops and roasts, and 160°F for ground goat. Use a thermometer. A less-tender cut may need additional cooking to reach the texture you want, even after it reaches a safety minimum. USDA goat cooking guidance.
“Low and slow” should describe a suitable recipe, not an instruction to cook at any low temperature for any length of time. Use a reliable method for the equipment and cut you have.
Order cuts for the meals you cook
If your household enjoys stews, you may want a different mix from a household that prefers individual chops and roasting portions. Tell Underground Processing how you cook when discussing the cutting instructions.
Bone-in pieces also need a serving plan. Consider the people eating the dish, portion size and whether you want to remove meat from the bone before serving. Package related portions together so you can thaw what a recipe actually needs.
Tell us whether you mostly cook stews, chops or roasts, and how many people you feed. That gives us a useful starting point for your goat cutting order.