TAMPA – Open the door on a certain cooler at a Sweetbay grocery store and you'll likely find something new for dinner: Goat. Cubed and frozen goat.
The gamey critter is starting to show up on shelves at Sweetbay, Publix and other mainline grocers in something of a goat-meat renaissance, spurred in part by growing immigrant groups and adventurous foodies.
Though far from displacing beef or chicken as mainstream American grub, goat is good for more than just making cheese. There's spicy goat stew, curried goat, goat rotti, rack of goat and goat burger. And like those who raise alpaca, bison and backyard chicken, a new generation of novice goat ranchers is scattering goat pens across the suburbs even. Including Brandon.
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