chevon
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English[edit]
Etymology[edit]
US marketing term, from French chèvre (“goat”) + -on, from mutton.
Pronunciation[edit]
Noun[edit]
chevon (uncountable)
- The meat of a goat.
- 1995, C. Devendra, P. Gardiner, editors, Annex 3: The Philippine small ruminant industry: Global Agenda for Livestock Research, unnumbered page:
- While goats are already established as a good source of meat (chevon) and milk, sheep are relatively new requiring further attention in terms of promotion.
- 2006, Mary Turner Stille, The Goat Care Handbook, 2nd edition, unnumbered page:
- Chevon is the meat from the goat. Chevon is sold in finer restaurants as a delicacy for huge prices. It's been reported that chevon steaks can cost over $45 on the East Coast, yet many people refuse to taste is[sic] when it is served from our kitchen.
- 2011, Kenneth V. Oster, The Complete Guide to Preserving Meat, Fish, and Game[1], page 181:
- If you cook chevon using too high of a heat setting, the meat will lose its moisture and become tough.
Translations[edit]
goatmeat — see goatmeat
