“We serve McCormack Ranch goat both in our restaurant and in our retail meat market - it is sweet, tender, mild and succulent with a clean favor. Our goat specials are always very popular.”
Rio Vista, CA (PRWEB) September 27, 2010
When Jeanne McCormack purchased 25 Boer Goats to organically rid her family’s ranch of Yellow Star Thistle she never guessed they would become the fastest growing part of their business. Jeanne McCormack and her husband Al Medvitz own and operate McCormack Ranch (http://www.MccormackRanch.com) and produce free range, grass-fed lamb and goat for Northern California restaurants and distributors. Goat, one of the most common foods in the world, has recently catapulted to popularity appearing as a specialty item on restaurant menus. Demand from Bay Area restaurants for McCormack Ranch’s grass-fed, sustainably raised Boer goat has grown ten-fold.
Jeannie McCormack and her husband Al Medvitz operate the 3,700 acre McCormack Ranch using the natural, sustainable processes – established by Jeannie’s grandfather, Dan McCormack, 120 years ago. McCormack Ranch has the distinction of being one of the first producers of grass-fed lamb for venerable Niman Ranch – a top name in natural meats. Jeannie is the 3rd generation of McCormack’s to run the ranch, but she and husband Al are the first to produce grass-fed goat. “I had done some reading about the nutritional properties of goat,” says McCormack, “so when I purchased the goats for the weed problem, I bought Boer Goats which produce the best meat.” It turns out that was a smart move, as they sold all of last season’s available stock. McCormack Ranch has weekly standing orders for their naturally produced goat from a handful of high-end Bay Area restaurants, and has interest from others. Marsha McBride owner of Café Rouge in Berkeley who caters to a clientele passionate about quality, local cuisine says this about McCormack Ranch goat, “We serve McCormack Ranch goat both in our restaurant and in our retail meat market - it is sweet, tender, mild and succulent with a clean favor. Our goat specials are always very popular.”
Goat isn’t new, but its popularity among finer restaurants is. Goats are thought to be one of the first domesticated animals as shown in cave paintings over 10,000 years old. Some estimates say that 63% of the red meat consumed worldwide is goat, due to its popularity in many cultures - but only recently has it landed on fashionable menus in the US. Part of its recent surge in popularity, is due to its superior nutritional value – goat has less calories and saturated fat than skinless chicken and about the same amount of protein as beef. So how is the taste? “Goat is less fatty than lamb and comparable to veal in its tenderness. People say it tastes like a cross between lamb and beef”, says McCormack. Goat is a staple in other cultures, but in the US it is only within the last several years goat has appeared as a specialty dish in restaurants from New York to San Francisco. McCormack couldn’t be happier about her choice in weed control. Not only is her Yellow Star Thistle controlled, but they are getting ready for another busy season satisfying demand from local restaurants and chefs for the latest in trendy cuisine - grass-fed goat.
About McCormack Ranch: McCormack Ranch uses only natural, humane and sustainable methods to provide grass fed lamb and goat to distributors, restaurants and chefs – the same processes established by Dan McCormack 150 years ago. Their renowned lamb and goat is grass-fed, free range, never given hormones or antibiotics and always humanely treated. McCormack Ranch is proud to be the first ranch to provide natural, grass-fed lamb to Niman Ranch – specializing in exceptional, natural meats. For more information see: http://www.McCormackRanch.com, or call (707) 374-5236.