Goat meat is the most popular protein around the world. But in the US, we rarely eat it. For several reasons, we want to change that.
If you’re moved to seek out the perfect patty—be it beef burger, pastured poultry or a toothsome blend of local lamb and venison (a Bridgehampton farmer I know uses the marbled lamb to temper the gamey deer with great success), here is a short list of must-visit sources.
The biggest thing in American cheese since sliced bread.
Dig this helpful guide from the folks at GrowNYC, the non-profit group behind city Greenmarkets. It’s a list of which of their farmers citywide are selling turkeys, plus how to order them and where you can pick them up. Don’t forget the butchers at Dickson’s Farmstead Meats in Chelsea Market or your mail-order friends at Fleisher’s and Heritage Foods USA. (The latter will probably let you order from their new Heritage Meat Shop in Essex Market, too.)
Until now Heritage, which is based in Brooklyn, only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins or don’t have a place nearby to do it and the city customers who want sustainably sourced meat but can’t work with a whole animal.
It’s not in Manhattan, but this tiny Long Island City restaurant is just across the Midtown Tunnel and would be worth a trip for the meat-lover even if it were on the very tip of Long Island.
We don’t know if you’ve ever been to a party at Roberta’s Pizza in Brooklyn, but if you have, then you know that no…