Cabrito kid heart goulash
Kid goat offal added to the Cabrito Goat Meat webshop
New products, including kid heart and kid liver have been added to cabrito.co.uk, the consumer retail arm of Cabrito Goat Meat. Both cuts are a delicacy and prized by those who love offal. It’s lean, nutritious and simple to cook.
Selling offal via online delivery can be complicated but James Whetlor, ex-chef and founder of Cabrito has reacted to consumer demand for the product.
Since pivoting from restaurant sales and wholesale during lockdown, Cabrito has seen consumer online sales through the website increase by 530%, year on year (Jan ’21). To reflect the increasing demand and appetite from consumers, Cabrito sells kid and ex-dairy nanny goat meat including leg, shoulder, chops, racks, neck, diced and mince plus burgers and sausages. Goat meat is becoming more mainstream as chefs and food writers including Thomasina Miers, Gizzi Erskine and Zoe Adjonyoh cook with it.
James Whetlor comments, “We’ve been asked many times to sell what St John restaurant calls ‘the slippery bits’ for a long time. Offal is very sensitive so it’s taken a while to work through the logistics and treat it right, but I finally feel we can do it justice and have been delighted by the customer demand and response. Carcass balance and using every part of the animal is really important to us, so being able to sell the offal is another way Cabrito is committed to nose to tail and zero waste.”
Cabrito Kid liver is £5 per 600g
Kid liver is delicious served pink after being seared quickly in a hot pan. Try seasoning with cumin and chilli and serving with chopped salad, seasoned yoghurt sauce and lemon wedges, to squeeze over.
Cabrito Kid heart is £4 per 300g (2 pack)
Kid heart needs a little trimming, before slowly braising with onions, sweet paprika, passata and sour cream for a Hungarian style goulash and served with wide ribbon pasta, boiled potatoes or rice.
Cabrito kid offal can be bought online at www.cabrito.co.uk/shop
About Cabrito
Cabrito’s one sentence mission statement is to put all billy goats born into the dairy industry into the meat industry.
Devon based James Whetlor used to be a chef having worked in London for ten years and at River Cottage and knew he could do something about the plight of the male billy goats, who are historically euthanized at birth in the dairy industry. Calling on his 10 years of chef experience and contacts in London, James began working with goat dairies to supply restaurants.
James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU.
James’ first book GOAT: Cooking and Eating (Quadrille Books) has been widely acclaimed as genre-defining and won a James Beard Foundation Award for best single subject book. His second book, Cooking on the Big Green Egg is publishing on 15 April, 2021 (Quadrille Books).
Instagram @cabritogoatmeat