Nutrition

Why Eat Goat Meat?

Of all the red meat eaten on Earth, 70% is goat meat.  Of all the individuals on Earth, 70% eat goat goat.  The United States is the only country where goat meat is not viewed as an acceptable substitution to beef, pork, poultry or chicken.  The boer breed is the breed of goat most consumers choose to eat.  This is because the breed influences the taste of the meat for a more mild, veal like taste.  Also, the molecular structure of goat meat makes it a superior animal to raise for meat due to the ability of the boer to be double-muscled.  This also aids in digestibility for those who require a special diet.

Goat meat is commonly called chevon and cabrito.  Chevon is a term used to describe the meat of older kids and adult goats.  Cabrito is a term used to describe the lighter, tender flesh of milk-fed kids.  Whether it is called chevon, cabrito, or goat, this type of meat is a lean, healthy alternative to the types of red meat listed in the table below.

The United States imports roughly 1.5 million pounds of goat meat every week from countries such as Australia and New Zealand.  Realistically, this meat has been through a rigorous process that requires it to be slaughtered, processed, packaged, frozen and then shipped to the United States for customer consumption.  Knowing that most of the goat meat you buy goes through this timely process, why wouldn't you purchase from a local farm in the United States?

3 oz.

Cooked

Calories Fat (g)

Sat. Fat (g)

Protein (g) Iron (g) Cholestrol (mg)
Goat 122 2.58 0.79 23 3.2 63.8
Beef 245 16.0 6.8 23 2.0 73.1
Pork 310 24.0 8.7 21 2.7 73.1
Lamb 235 16.0 7.3 22 1.4 78.2
Chicken 162 3.5 1.1 21 1.5 76.0

Source: USDA Handbook/ H&B Bulletin 72