Shop The Wild Harvest!

1/4 Portion Of Foraging Goat


A quarter (1/4 ) portion yields between 4 and 5 pounds of goat meat and includes your choice of –

– Bone-In Stew Meat, Chops, and Ribs, or

– Bone-In Stew Meat and Whole Leg.

Note: (1) Meat is vacuum packaged and frozen.  (2) Doorstep deliveries of meat are not available for this product; pickup is required.  (3) Price includes all related fees.  (4) Actual pricing at $16 per pound of meat is reflected at pickup.

Out of stock


The Renegade Farmers value the health of the creatures and of the consumers:

The Land:  No Herbicides!  No Pesticides!  No Chemical Fertilizers!

We practice permanent agriculture, which in part translates into meat from a creature living on a land managed by a system of farming principles and practices that promote nature’s influence of –

Reparation, Conservation, and Regeneration:  To support biodiversity of soils, of vegetation, and of creatures and to enhance the water cycle and all known and unknown ecosystem services; therefore we staunchly exclude the use of herbicides, pesticides, and chemical fertilizers!

The Food:  No Hormones!  No Antibiotics!  No Manufactured Feeds!

Our practice also translates into meat from a creature that, in accordance to this natural system of agriculture, grew as nature intends –

Foraging, Growing, And Thriving: within a sustainable ecology and without the use of hormones, antibiotics, or manufactured feeds.

Goat meat is a good source of the following vitamins and minerals  –


Thiamin (B1):  Helps convert food into energy. Needed for healthy skin, hair, muscles, and brain and is critical for nerve function.

Riboflavin (B2): Helps convert food into energy. Needed for healthy skin, hair, blood, and brain

Niacin (B3):  Helps convert food into energy. Essential for healthy skin, blood cells, brain, and nervous system

Folate:  Vital for new cell creation.  May reduce heart disease risk.  May reduce risk for some cancers.

Vitamin B12:  Aids in lowering homocysteine levels and may lower the risk of heart disease. Assists in making new cells and breaking down some fatty acids and amino acids. Protects nerve cells and encourages their normal growth Helps make red blood cells and DNA.


Calcium:  Builds and protects bones and teeth. Helps with muscle contractions and relaxation, blood clotting, and nerve impulse transmission. Plays a role in hormone secretion and enzyme activation. Helps maintain healthy blood pressure.

Copper:  Plays an important role in iron metabolism and immune system. Helps make red blood cells

Iron:  Helps hemoglobin in red blood cells and myoglobin in muscle cells ferry oxygen throughout the body. Needed for chemical reactions in the body and for making amino acids, collagen, neurotransmitters, and hormones.

Magnesium:  Needed for many chemical reactions in the body.  Works with calcium in muscle contraction, blood clotting, and regulation of blood pressure. Helps build bones and teeth.

Phosphorus:  Helps build and protect bones and teeth. Part of DNA and RNA. Helps convert food into energy. Part of phospholipids, which carry lipids in blood and help shuttle nutrients into and out of cells.

Potassium:  Balances fluids in the body. Helps maintain steady heartbeat and send nerve impulses. Needed for muscle contractions. A diet rich in potassium seems to lower blood pressure. Getting enough potassium from your diet may benefit bones.

Selenium:  Acts as an antioxidant, neutralizing unstable molecules that can damage cells. Helps regulate thyroid hormone activity.

Sodium:  Balances fluids in the body. Helps send nerve impulses. Needed for muscle contractions. Impacts blood pressure; even modest reductions in salt consumption can lower blood pressure

Zinc:  Helps form many enzymes and proteins and create new cells. Frees vitamin A from storage in the liver. Needed for immune system, taste, smell, and wound healing. When taken with certain antioxidants, zinc may delay the progression of age-related macular degeneration.

To learn more, go to the Food Data Central at the U.S. Department of Agriculture.



To tenderize goat meat, low and slow cooking is required –

Grilling: Consider low and slow precooking before searing on the grill.

Oven: Consider adding moisture and then cook covered to tenderize meat.  If desired, quick broil afterward.

Stove: Consider adding moisture and then cook covered to tenderize meat. 


Permanent agriculture in the stewardship of goats includes woodland or wild, typically unmanaged areas, that are essential for the wild harvests production of delectable and nutritious goat fare.


Goats are ruminant mammals that flaunt backward-arching horns, a short tail, and a distinct preference for browsing. Browse material are high-growing vegetation, which include goat-favored portions of leaves, twigs, vines, weeds, and shrubs.  This type of vegetation generally has high levels of cell contents, lignin, secondary compounds, and nitrogen, making browse sturdier plants, which require a longer period of fermentation in the ruminant chambers of the goat, as compared to grasses.

While goats will eat grasses, their high degree of preference for browse suggests that there is a taste value involved, but more importantly a nutritional value as well.  In fact, so grand is the goat’s desire for browse that it will leave behind a field of virile grasses to investigate the stouter foods in the woodland just beyond it.


Segments of our land include completely unmanaged vegetative areas left to revel in nature’s chaotic order and become rife with prime goat fare.  Goats spend most of their day in these areas, browsing and manuring and creating an environment that becomes an ideal place for chickens to scratch in search of their delectable fare.

Consumers of Hephzibah and Beulah Farms’ goat meat:

your review is needed here!

Send your testimonials and cooking tips to

Thank you for your patronage!

L'Chaim &

thank you for your patronage!