Non-stunned Halal
Sourced from certified UK & EU farms
Temperature-controlled Woolcool packaging
Young goat breast ribs are the chest and rib section of the carcass, a bone-in cut for slow cooking, especially goat curry. They are 100% goat meat and Certified Halal, and they have been frozen before and are sold defrosted.
Goat breast ribs or short ribs?
They are not the same. Short ribs are cut thinner and further back along the belly, while breast ribs are the front chest and rib section, with bone and connective tissue that melt into a sauce over a long simmer.
Cuts, preparation and pack sizes
- Whole, or portioned as 3 Rib (270-285g), 2 Ribs (145-150g) or Riblets (65-75g)
- Diced mid (20-30g) or diced small (10-15g) for a quicker curry
- Fat-on or fat-off, in 500g, 1kg or 2kg packs
Shelf life once it arrives
The meat is supplied to us frozen, then cut and defrosted by us before dispatch, so it normally reaches you defrosted. Keep it in the fridge and use it within 7 days of delivery, and do not freeze it raw again.
This cut is packed at 500g, 1kg or 2kg rather than as a fixed portion count. Choose 500g for a curry pot for two, 1kg for a family meal and 2kg for a bigger batch or shared braise, and cook within 7 days of delivery.
The meat is supplied to us frozen, then cut and defrosted by us before dispatch, so it normally reaches you defrosted. Keep the ribs in the fridge and use them within 7 days of delivery.
Do not freeze them raw again; a cooked curry can be cooled and frozen.
Typical values per 100 g (raw):
| Energy | 109 kcal |
|---|---|
| Protein | 20.60 g |
| Fat | 2.31 g |
Basis: goat meat. Reference: USDA FoodData Central, "Game meat, goat, raw" (FDC 175303).
Goat curry is the classic match for breast ribs, because the bone and connective tissue melt into the sauce over a long simmer. They also suit goat karahi, a Caribbean-style curry goat or a Middle Eastern-spiced goat and rice pot: pick riblets or dice for quicker cooking, or the racks for a fuller centrepiece.
Goat curry: brown the riblets or diced mid pieces, then simmer low and slow in a spiced sauce until the meat pulls from the bone.
Braised rib rack: sear a 3 Rib or 2 Ribs portion fat-on, then braise it in stock until tender.
Rich stock base: simmer fat-off diced small pieces with aromatics for a few hours to build a bone-in stock.
How long do the ribs keep once they arrive?
Keep them in the fridge and use them within 7 days of delivery; they have been frozen before.
Can I freeze the portions I do not use?
Not raw. Cook the ribs first and freeze the cooled curry or stock, because the raw meat has already been frozen once.
Does it arrive trimmed and portioned?
Yes. It is cut to order as whole, 3 Rib, 2 Ribs, Riblets or dice, with the butchery done before the pack reaches you.
Which cut needs the least prep for a curry?
Riblets (65-75g) or diced mid (20-30g) need no further cutting and go straight into the pot.