It is with great passion that Shirley Richardson and Jan Westervelt founded Vermont Chevon. Chevon, or goat meat, is widely recognized as a very healthy, lean meat. Worldwide, the consumption of chevon represents nearly 70% of all red meat. In the United States, the demand for the product exceeds production, with 1.5 million pounds of meat currently being imported every week.
Due to the region’s sizable population and resulting surplus of dairy goats, Shirley and Jan recognized the potential for local farmers to benefit from this discrepancy between domestic supply and demand. As a result, VT Chevon is working diligently to educate local farmers on this opportunity and how to capitalize upon it. They are also working tirelessly to increase awareness with food industry veterans and local consumers to ensure demand continues to grow.
“NCIC partnered with Vermont Chevon, LLC allowing us to build our brand with a website, brochure, rack card, and meat labels for our products in the food markets we currently serve.”
Shirley Richardson, Partner, VT Chevon
Initially formed in 2011, VT Chevon faced many challenges. They quickly learned of NCIC’s Business Support Services and the resources the program could provide in creating educational and promotional tools.
“We were able to help identify vendors with specific skill sets that many small organizations such as VT Chevon don’t have in-house. The result was affordable consulting that helps small organizations and businesses succeed,” stated NCIC Senior Project Manager Mike Welch.
In addition to multiple marketing projects conducted through NCIC, VT Chevon had the opportunity to participate with renowned butcher Adam Danforth in MeatMatters at the Food Network Kitchen in NYC. VT Chevon supplied the whole goat for Adam’s butchering and cooking demonstration, giving VT Chevon the opportunity to present their product to 75 chefs from around the country with national media in attendance.
Currently, VT Chevon meats are available in the restaurants of many participating Vermont Fresh Network chefs, as well as, many retail outlets in the region.
To learn more about the VT Chevon and the benefits of goat meat production and consumption visit: