Attendees to sample local meat
GOATS are on the menu for this year's Banana Shire Council Industry Summit.
The goats will be coming locally, from Lucy House's property west of Baralaba.
Lucy owns Dawson Valley Free Range with her family, an enterprise situated on the Anna branch of the Dawson River selling free-range pork, beef, goat and sheep.
This year Lucy will supply 25kg of goat meat to be cooked by chef Matt Golinski.
"We supplied goat last year and they have asked us to do it again,” Lucy said.
Lucy said it was great to see the council supporting local produce.
"They are supporting us as farmers buying the product locally, which I think they should be applauded for,” she said.
"I think it is a good thing, there is no point showcasing the area if you aren't using the local produce.”
Lucy has had goats on her property for a number of years but has only recently began selling the meat.
"Our oldest goat would have to be nearly 10 years old but we have only been selling the meat for the last few years, we just had them for ourselves to eat when we first had them,” she said.
At the moment, Lucy has 50 females plus 40 kids grazing her paddocks.
"There are a lot of twins, we actually have one set of triplets,” she said.
"They breed very fast and are actually more likely to have twins than singles.”
A dressed goat, which is the carcase and guts taken out and the meat alone, weighs about 15-20kg.
"We have done some that are bigger but the smaller they tend to be, the more tender and not as strong-flavoured as some people prefer that, goat can be quite strong,” Lucy said.
Considered more of a "high-end” product, Lucy said it wasn't a major part of their business.
"We sell two goats a fortnight easily,” Lucy said.
"We just offer different sorts of cuts of meats to sell to our customers that are already buying pork or beef.”
Lucy said it can be higher in price.
"Probably because of its rarity more than anything else,” she said.
Like all meats, goat can come in different cuts that vary in value.
"The neck chops and shoulders are cheaper,” Lucy said.
Lucy described goat as a cross between lamb and beef.
"It is not as greasy as mutton or lamb, it's probably more beef-like in terms of texture,” she said.
"It looks like lamb in the shape.
"It's certainly worth trying, it is quite a mild flavour.”