Meat

Cabrito

A tier

Cabrito is young milk-fed or very light kid goat meat—more an age and production class than a single breed—central to Mexican, Spanish, Portuguese, and Texan-New Mexican cuisines. Animals are typically slaughtered well before heavy chevon weights, yielding pale, delicate meat. Whole cabrito al pastor, oven-roasted kids, and simple salt-and-fire preparations showcase tenderness. Fat is minimal; the flavour is gentler than mature goat. Quality tracks milk diet and careful handling more than breed, though dairy and dual-purpose kids often supply the trade.