ISO Goat
Looking to BBQ some goat in honor of the Kentucky Derby (5/1/10), and was wondering if anyone knows of a supplier, preferably in SF or Marin. TIA!
By Civil Bear
on Apr 16, 2010 03:43 PM
San Francisco Bay Area
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By Civil Bear
on Apr 16, 2010 03:43 PM
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I noticed some goat in the meat case at the new Mi Pueblo in San Rafael. You could call to find out availability, but suggest you speak Spanish. You might ask for "cabrito" or "chevon"(older goat).
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I believe I saw some at the halal butcher at Indus Market Berkeley. I see there is Salama Halal Meat in San Francisco but a quick read of its Yelp reviews had one reviewer marking it down for not having goat.
Marin Sun Farms.
http://www.marinsunfarms.com/products...
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Marin Sun Farms almost always brings fresh goat meat to the Saturday Ferry Building Farmer's Market. I've had good luck with their bone-in goat legs. Rolled boneless shoulder, shanks, noisettes [boneless rolled loin], and rib racks are other common goat cuts they'll typically offer.
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Have you tried Quezada Market in Novato? It's been a few years since I last stopped in but it used to have it in the butcher case. I've been buying goat a little further north at Sal's, a halal butcher in Rohnert Park, The tiny legs are so delicate. Best selection at Sal's is on Fridays or you can call ahead to reserve.
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richmond halal market on san pablo ave south of casino. deliver every wednesday
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Halal butchers usually have it.
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Hatam Restaurant & Deli
821 B St, San Rafael, CA 94901
Queen of Sheba
1100 Sutter St, San Francisco, CA
Salama Halal Meat
604 Geary St, San Francisco, CA
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Pacific Supermarket on Alemany usually has goat legs in the meat dept.
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Pacific Supermarket
2900 Alemany Blvd, San Francisco, CA
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I saw some on Friday at Manila Oriental Market in SF, at Mission and Trumbull.
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Manila Oriental Market
4175 Mission St, San Francisco, CA 94112
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Thanks all. I ended up getting what I needed at Pacific Super. Wasn't sure what to do with it or what to expect, so I treated it like a pork shoulder. Heavy on the rub, smoke at 220F for 12 hours over hickory and cherry wood, pulled into finger-sized chunks, tossed in BBQ sauce, and served on a slider bun with slaw & pickled onions. To my surprise the bowl was empty by post time!
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CB cardboard would taste good treated like that. :-).
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