In the landscape of Zimbabwean meat preferences, chicken reigns supreme, largely due to its accessibility and the ease with which it can be reared. Following behind is beef, a cherished but often occasional indulgence for many households, with wholesale prices hovering between US$4.50 and US$5 per kilogram from reputable sources. Pork holds the third spot, though its consumption is often tempered by health and religious considerations. Surprisingly, goat meat, despite the fact that goats are hardy animals well-suited to the Zimbabwean climate, finds itself in fourth place, in close competition with sheep.

The price of goat meat in many butcheries, which often matches that of beef at around US$4.50 to US$5 per kilogram, may explain this reluctance. Many Zimbabweans did not grow up regularly eating goat, and when faced with a similar price point to the more familiar beef, they often opt for the latter. Furthermore, goat meat is frequently associated with a characteristic “gaminess,” a strong, unique flavour that can be off-putting to the uninitiated.

However, for the cost-conscious consumer, there is a strategic way to enjoy goat meat without paying a premium: by-passing the middleman and buying directly from farmers.

The Savvy Buyer’s Guide to Goat Markets

In places like the well-known Mbudzi roundabout in Harare, farmers sell their goats directly to the public. While this offers a significant cost advantage, navigating these informal markets requires a degree of savvy. The price of a live goat can be highly variable, often influenced by the farmer’s perception of the buyer’s ability to pay.

For the best deal, it is wise to dress modestly and, if driving, to park away from the immediate market area. The initial asking price from a farmer will almost always have a margin for negotiation, so a bit of friendly haggling is expected and encouraged. Once a price is agreed upon, the farmer will typically offer to “dress” the goat—slaughtering and preparing it for transport—often at no extra charge.

A crucial point for any buyer to understand is the concept of “dressing percentage,” which is the percentage of the live animal’s weight that is converted into carcass weight. For goats, this is typically around 75%. Therefore, a 20-kilogram live goat will yield approximately 14 to 15 kilograms of meat.

One of the significant advantages of buying directly from the farmer is the inclusion of what is known as the “fifth quarter”. This butchery term refers to the offal and other edible parts of the animal that are not part of the main carcass. This includes the head, trotters (feet), and edible offal like the liver, heart, and intestines. For enthusiasts of traditional Zimbabwean cuisine, these parts are essential for preparing delicacies such as Zvinyeze, a dish made from goat tripe and intestines.

While most farmers will handle the basic dressing, cutting the carcass into manageable portions for freezing may require a butcher’s saw. Nearby butcheries often provide this service for a fee of around US$5. However, as goat bones are smaller and softer than beef bones, this can also be done at home with the right tools and a bit of skill.

Taming the Gaminess: Tips and Recipes

The most common objection to goat meat is its distinctively strong or “gamey” flavour. This taste is a result of the animal’s diet and the presence of certain fatty acids that are not as prevalent in beef or pork. However, this gaminess can be easily and effectively managed with simple preparation techniques.

One popular method in Zimbabwean cuisine is to marinate the meat in a mixture of vinegar and water, or even just boiling it with garlic, lemon, and a splash of vinegar. This not only helps to neutralise the strong flavour but also tenderises the meat. Soaking the meat in buttermilk overnight is another effective technique, as the lactic acid helps to break down the gamey compounds.

A variety of spices, readily available at markets like Mbare Musika for around US$1 per sachet, can also be used to create flavourful rubs and marinades. A 2-litre bottle of white or brown vinegar can be purchased for about US$2 in downtown shops, making these flavour-enhancing techniques highly affordable. For more culinary inspiration, consider this simple yet delicious goat stew recipe.

By embracing direct purchasing and simple preparation methods, Zimbabweans can discover the rich flavour and economic benefits of goat meat, a versatile and sustainable protein source that is perfectly suited to the local palate and environment.

Frequently Asked Questions (FAQ)

Q: What is the average price of a live goat in Zimbabwe?

A: The price of a live goat can vary significantly depending on the size, breed, and location. At informal markets like Mbudzi, prices can range from US$20 to US$40 for a medium-sized goat.

Q: How much meat can I expect from one goat?

A: A goat typically has a dressing percentage of about 75%. This means a 20kg live goat will yield approximately 14-15kg of meat.

Q: What is the “fifth quarter”?

A: The “fifth quarter” refers to the edible parts of the animal that are not included in the four main quarters of the carcass. This includes the head, feet, and internal organs (offal), which are often included at no extra cost when you buy a whole goat directly from a farmer.

Q: How can I get rid of the “gamey” taste of goat meat?

A: Soaking the meat in a solution of water and vinegar, or in buttermilk, can significantly reduce the gamey flavour. Marinating with spices, garlic, and herbs is also an effective way to enhance the taste.

Q: Are there any existing articles on Zimpricecheck about goat meat?

A: Yes, you can find a previous article on a similar topic here: Goat Meat Will Cost You Twice The Price Of Beef! Here Is How To Get It Cheaply.

While the butchery price of goat meat may seem prohibitive, buying a live goat directly from farmers presents a cost-effective solution for households feeling the pinch of high beef prices. This approach not only provides a substantial amount of meat at a lower overall cost but also offers the bonus of the “fifth quarter” for traditional dishes. With simple and accessible methods to temper its characteristic gaminess, goat meat can be a delicious, versatile, and economically sensible addition to the Zimbabwean diet. By embracing this underrated meat, consumers can enjoy a high-quality protein source while supporting local farmers directly.