Qurbani 101: Goatmeat cuts explained.

Qurbani 101: Goatmeat cuts explained.

Qurbani 101: Goatmeat cuts explained.

One thing that most people are ignorant about is the different cuts of goat meat. They don't know which cut is used to make what. If you're one of those people, then this article is a must for you. Here, we will go over different parts of your goat in detail and guide you on how to use them to make the perfect dish.

Stripes (???? )

This is the boneless, fleshy part of the goat. It's found throughout and is known as stripes. The only thing you can make out of this is mincemeat, also known as, Qeema.

Head (???)

The goat's head, also known as Siri, contains all the brain matter, the tongue, and the jaw. All of these parts are cooked and included in cuisine. The brain matter (???) is made in dishes like brain masala.

Neck ( ???? ?? ????)

The neck part mostly consists of bone. It is considered very healthy and nutritious and people make it into bone broth and soup. It's especially beneficial in case of sickness.

Shoulder (???? )

The shoulder part is called Dasti. It consists of upper shoulder and lower shoulder parts. From the lower shoulder, you get Machli ki boti (????? ?? ????). This is best used to make dishes like Nihari and Karahi Gosht. From the upper shoulder, you get Gol Boti (??? ????). This is used in various salans like Aloo Gosht, Karele Gosht and so on.

Rack (???? ?? ????)

The rack consists of the chest and the rib part. From this, you get the lamp chops (????). These chops can be barbequed, fried or used in pulao. From ribs, you can make rib roasts and steaks.

Loin (???)

The loin is known as Puth in Urdu. For most chefs, this is the prime part of the goat. It consists of both bone and flesh. It's juicy and succulent. It's especially used in dishes with shorba in it. This cut is perfect for recipes like Namkeen gosht and Mutton Qorma.

THIGH (???)

The thigh of the goat is called the Raan. It's a thick but tender meat cut that is perfect for braising or stewing. It can also be roasted and grilled.

Goat Trotters (????)

The legs and hoofs of the goat are called the Payas. It's also bone broth and it's slow-cooked. It can also be made to reach a thick consistency. It's very nutritious and has a lot of healthy properties as it contains a lot of minerals. Its soup is prepared by saut


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    I am very glad to find your website. Thank you

  • Comment

    Shabbir Aftab

    Very well explained!!


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