Goat Cubes, Bone In — 6.8kg IQF

If you've had proper curry goat, this is the cut it was made with.

Bone-in cubes, ready for the pot. The bone is the whole point — it gives a curry or a stew a body and depth that boneless meat can't, and after a couple of hours of low, slow heat the meat goes completely tender and slides off.

Goat is lean and a little sweeter than lamb, and it takes big spice beautifully. Chiles, warm spices, garlic, ginger, tomato — it stands up to all of it.

100% Australian goat, raised on pasture. Halal. The box holds 6.8 kg and is marked 40 servings, so it covers a party, a few months of Sunday dinners, or both.

Keep frozen.

Serving Ideas:

Curry Goat: Browned down Jamaican-style with allspice, thyme, and scotch bonnet. Rice and peas alongside.
Goat Curry: Slow-cooked in an onion, ginger, and garlic masala — or layered into a biryani.
Birria: Braise with dried chiles until it shreds, then tacos with the consommé for dipping.
Pepper Soup & West African Stews: The bones make the broth worth drinking on its own.
Mediterranean Braise: Tomato, garlic, rosemary, potatoes, and a low oven.
Pressure Cooker Night: About 35–45 minutes under pressure instead of three hours on the stove.

Low heat and time are the only things this cut asks for. Everything else is up to you.

Disclaimer

We do our best to be accurate with respect to the advertised ingredients, nutritional information, product images and descriptions listed on our website. As manufacturers may change this information at any time, we strongly recommend that you always read the product packaging carefully for the most current and accurate ingredient, nutrition, or other product information (including warnings) before using or consuming any products. If you have food sensitivities or allergies, you should always read the actual product packaging to ensure the safety of the product for your situation. Please do not solely rely on the information provided on this website.