Strzelecki Hills operators breed two different types of goat, Boers, which are purely a meat breed and Anglo-Nubians, a dual purpose breed suitable for milk and meat.
All our produce is farmed stock. These goats handle more quietly and predictably, resulting in a cleaner unbruised carcase, with tender meat from slaughter that does not require prolonged hanging before butchering.
Our animals graze and browse on Gippsland properties gaining access to nutrients from deep rooted trees, shrubs, scrub and grasses. Our stock is fed hay and the milking herd is given supplementary hard feed over the winter period and throughout the milking period.
Goat meat is called CAPRETTO when the carcase is between 6-12 kg and is a sweet succulent meat, similar to lamb in flavour and texture. CHEVON is the French name for meat from goats aged between 6-18 months old. It is usually more strongly flavoured and relatively lean.
Strzelecki Hills supply selected restaurants in the Latrobe Valley and has a growing clientele who enjoy CHEVON for a variety of reasons. An important health benefit of CHEVON is that it has approximately 40% less cholesterol than lamb.
We enjoy a successful relationship with customers of Italian, Greek, African, Indian and Asian origin through our direct marketing experience. These customers tend to be 1st generation migrants. They appreciate our CHEVON and CAPRETTO because it is farmed and butchered well. Feedback from customers tells us they are delighted to access goat meat that doesn’t originate from wild harvested animals. They are quite experienced in cooking and handling CHEVON and enjoy reliable quality, tender and good sized cuts to use in their kitchens. CHEVON should be cooked more slowly than lamb. Because it is very much leaner than lamb or mutton it should have fat or oil added to prevent it from drying out too much. Basting with honey and Soy sauce is another method suggested to keep the meat moist and tender.
Strzelecki Hills take pride in supplying a consistent product all year round. When our supply diminishes we source other local producers with animals from similar management programs to our own, to replenish our numbers. Our carcase sizes do fluctuate as the ages in our herd vary and occasionally particular age or size ranges ranges are sold out. However these are replenished as younger animals grow and mature.
All stock is slaughtered at Giles Abattoirs in Trafalgar and butchered and packed by Campbell’s Butchers in Traralgon. We supply whole slaughtered carcasses through to individual cuts. according to the customers’ requirements.
Price lists are available on request. To private customers and businesses alike, our prices are based on production, slaughtering and butchering costs. We have some bulk priced items, e.g. whole carcasses and reduced handling.
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