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Goat Meat: Healthy & Fun to Cook
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| Goat meat is the most commonly consumed red meat
throughout the world, and one of the healthiest meats a person
can consume. While many people in the U. S. are unfamiliar with
goat, and it cannot be found in most of our grocery stores,
the rest of the world population enjoys some form of goat meat
on a common basis. What is so special about goat meat? It is
a very lean meat, low in calories, fat, saturated fat, and cholesterol;
and the protein level is slightly lower than beef, chicken,
or pork. Just what most doctors would recommend for most people’s
diet. Being a red meat it has all the vitamins and minerals
comparable to beef. Just think what if the various medical associations
would start endorsing goat meat as a healthy alternative meat.
I can hear it now, “goat, the other red meat”, or
“goat, it’s what’s for dinner”. Then
again, there might be anti-goat commercials like “beef,
because they don’t make a goat knife do they?” Take
a look at the chart below to see some actual numbers, you should
be impressed. |
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Table 1. Nutrient Composition
of Goat and Other Types of Meat 1, 2
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| Nutrient |
Goat |
Chicken |
Beef |
Pork |
Lamb |
| Calories |
122 |
162 |
179 |
180 |
175 |
Fat (g) |
2.6 |
6.3 |
7.9 |
8.2 |
8.1 |
Saturated Fat (g) |
0.79 |
1.7 |
3.0 |
2.9 |
2.9 |
Protein (g) |
23 |
25 |
25 |
25 |
24 |
Cholesterol (mg) |
63.8 |
76.0 |
73.1 |
73.1 |
78.2 |
[1] Per 3 oz. of cooked meat
[2] USDA Nutrient Database for Standard Reference, Release
14 (2001) |
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Who eats goat?
In the U. S it is our growing population with an ethnic and
faith based origin that is accustomed to eating goat. Many
of these consumers originate from North Africa and Middle
Eastern nations, Southeast Asia, the Caribbean, and Central
America. They probably do not eat goat on a daily basis, more
like special occasions such as religious, holidays, gatherings,
and etc. Many of our Hispanic friends eat goat on special
occasions. Just like many of us like an excuse for a good
cookout on a holiday, so do they; it just happens to be goat
instead of pork, beef, or chicken. |
What does goat taste
like? Some compare it to beef with extra flavor or
in between beef and venison (sounds better than deer or Bambi
doesn’t it?). It should not have an “off”
taste if processed and cooked properly. Cuts of goat can be
quarters (legs and ribs), chops, stew, and ground, and roasts.
There are so many ways to cook goat, which is what gives it
a culinary appeal. |
| Where can you buy goat? Goat
meat is not easy to find, specialty meat markets and select
grocery stores tend to carry it. It may have to be special ordered.
Some people buy directly from a goat farmer then have the animals
custom processed at a local processing facility (which are also
not easy to find). |
How much should it
cost? That depends on local markets and product availability.
Generally a base price of $3 per pound (quarters or whole
carcass) to a premium price of $8 per pound for chops. Basically,
you can expect prices to vary depending on availability |
How do I cook goat?
Again, it is a lean red meat and generally needs to be cooked
slowly with added moisture. However, cuts like chops or burgers
can be cooked quickly at a high temperature, which seals in
moisture and flavor. Stew meat and roasts will generally be
cooked slowly, bone in, with moisture, fruit or vegetables,
and seasonings of choice. There are ethnic dishes such as
curry goat, creole goat, and etc which are quite flavorful
and use spices most of us may not be accustomed to. Search
the Internet for more ideas how to cook goat. |
| The information in this article is very brief;
the purpose of this article is to give some general ideas without
going into great detail. The general public often has misconceptions
about goat meat, so consumer education is important. If we give
goat a fancy name like “Cabrito or Cabrit” (Spanish
for young goat or French for goat), or “Chevon”
(Spanish for mature goat) maybe it would have more culinary
appeal for mainstream American consumers. Goat meat may not
be for everyone, it is an “acquired” taste, kind
of like brussel sprouts or greens (at least to me). Next time
you get the chance to try goat give it a taste and see what
you think. |
1st Annual Southeast Dairy
Goat Conference, October 24th, Middle Tennessee Research and
Education Center, Springhill, TN. Brochure
Dairy Conference.
An opportunity to learn about dairy goats, goat dairies, and
value-added opportunities. 9 AM - 4 PM (Building opens at
8:00 AM and registration begins at 8:30). Center location:
1000 Main Entrance Drive (faces Saturn Parkway), Spring Hill,
TN 37174. Conference to include a series of talks and hands-on
demonstrations with dairy goats on site, includes FAMACHA
training (FAMACHA cards will be available for $10 each).
Registration - $35 or $50 per couple, children’s discount;
fee includes educational materials, refreshments, product
samples, and lunch. Pre-registration necessary, please contact:
An Peischel at (615) 963-5539 or e-mail: apeischel@tnstate.edu
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