chevon

US marketing term, from French chèvre (“goat”) +‎ -on, from mutton.

• IPA^(key): /ˈʃɛvən/

chevon (uncountable)

1. The meat of a goat.

   Synonym: goatmeat

   Hyponyms: cabrito, kid

   • 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, page 181:

     If you cook chevon using too high of a heat setting, the meat will lose its moisture and become tough.

• goat meat on Wikipedia.Wikipedia