Cooking with Goat Meat: The Healthy Red Meat!

| 8/26/2009 4:54:00 PM

Tags: goat, cooking, recipes,

Jacqueline WiltGoats are quickly becoming a common sight along roadsides and on small farms all over the United States. Since we raise goats, and raise them for meat, we often are asked why. Beef, chicken, and pork are more widely consumed at the American family dinner table, but goat is actually the world’s most popular meat.

Goats love to climb and LOVE leaves! This tree was felled by an ice storm, and when it proceeded to leaf out in the spring, we let the goats eat it. They nimbly climbed the tree, and ate the leaves.

Approximately 75 percent of the world’s population eats goat meat. With America’s rising population of ethnic groups, demand for goat meat has risen sharply. American producers are struggling to keep up with the growing demand for a product that was virtually unheard of 15 years ago. In addition to the ethnic population that regularly consumes goat meat (also known as cabrito or chevon), many Americans are discovering the benefits of eating goat meat.

One breed of goat raised specifically for meat is the Boer goat. This goat kid is approximately 2 months old, and typifies excellent conformation and meat placement. He went on to be a Grand Champion!

It has a good flavor and is very healthy. It is low in fat, cholesterol, calories, and saturated fat. In fact, goat meat is over 50% lower in fat than our American beef and is about 40% lower in saturated fat than chicken, even chicken cooked with the skin off!  The following meat comparison (per 3 oz. roasted meat) table is from the USDA Handbook:

            Calories            Fat (g)               Sat. Fat (g)      Protein (g)       Iron (g)

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