High beef prices prompt retailers, consumers to choose goat meat

Chicago

JUST a week into the Chinese "Year of the Goat", chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream.

The dinner menu at Craft Restaurant in New York on Friday night is just the tip of an emerging culinary craze for goat meat - an alternative, and normally budget-friendly, option to beef.