Goat Neck Chops - 800g

Goat Neck Chops
Tender, flavourful, and pasture-raised. Bred locally and now residing at Echo Valley.

Goat neck chops are cut from the bone-in neck portion of our grass fed and finished goat. As a well-exercised muscle, it is naturally flavourful, and a cut best suited for low and slow cooking, to maximise tenderness. Lean yet rich in collagen, this cut produces a deeply savory taste and tender texture. While lesser-known than rib or loin chops, neck chops are highly versatile and can be used in stews, braises, curries, or slow-roasted dishes

Cooking Ideas:

Because goat neck is a tougher cut, we recommend methods utilizing low and slow cooking, as well as braising, stewing, or slow roasting.

• Slow braising or stewing: Submerge neck chops in liquid with aromatics (like onions, garlic, and herbs) for several hours until the meat becomes fork-tender

• Slow roasting: Coat with oil and your favourite herbs, cover with foil or a lid to retain moisture, and roast at low temperature to soften the meat

• Smoking or barbacoa-style cooking: Slowly smoked neck "pulls" easily and delivers a rich, deep flavour for tacos, sandwiches, or chilis

• Marinades and pre-seasoning: Acidic marinades (vinegar, lemon, or yogurt) and dry rubs with herbs like rosemary or thyme help tenderize the meat and enhance flavour