Goat meat has been a mainstay in the diets of many cultures for centuries. The Alabama Cooperative Extension notes that, as of 2010, goats provide 63 percent of the red meat consumed worldwide. The nutritional value of goat stacks up well compared with other red meats, but you might need to change your cooking methods slightly when it comes to preparing goat meat.
Types of Goat Meat
Types of Goat Meat
Rather than identifying and purchasing goat by the cut, such as pork ribs or rump roast, consumers generally purchase goat meat according to the age of the animal at time of slaughter and typically buy whole or half carcasses. Cabrito, considered a delicacy in Central and South America, comes from goats no more than 3 months old that weighed less than 50 lb. at time of slaughter. Chevon is the meat from goats that were 6 to 9 months of age and weighed between 50 and 75 lb. at slaughter. Mature goat meat comes from animals above 1 year of age.
Nutrients in Goat Meat
A 3 oz. serving of cooked goat meat contains fewer calories than the same cooked weight of beef, chicken, lamb or pork: 122 calories in goat meat vs. 162 in chicken, 179 in beef, 180 in pork and 175 in lamb.
Goat meat has 2.6 g of total fat, 0.79 g of saturated fat, 63.8 mg of cholesterol and 23 g of protein per 3 oz. serving. It also has relatively high levels of iron compared to its competitors, 3.2 mg per 3 oz. serving vs. 2.9 mg in beef, 2.7 mg in pork, 1.4 mg in lamb and 1.5 mg in chicken. Goat meat is also a rich source of potassium.
Goat meat has 2.6 g of total fat, 0.79 g of saturated fat, 63.8 mg of cholesterol and 23 g of protein per 3 oz. serving. It also has relatively high levels of iron compared to its competitors, 3.2 mg per 3 oz. serving vs. 2.9 mg in beef, 2.7 mg in pork, 1.4 mg in lamb and 1.5 mg in chicken. Goat meat is also a rich source of potassium.
Health Benefits
Goat meat provides a leaner protein source than beef, lamb, chicken or pork. This means it is low in saturated fat, the type that increases your LDL cholesterol, and higher in unsaturated fats, the type that helps increase your HDL, or good cholesterol. The American Heart Association recommends you include leaner meats such as goat to help decrease your risk of heart disease, stroke and other serious medical conditions.
Considerations
The lack of fat in goat meat means it needs a low temperature and moisture, such as a marinade, to keep it from drying out or becoming tough during cooking. The meat from goat kids, cabrito and chevon, are good options for recipes that call for stewed, baked or grilled meat. Mature goat meat works well when ground and used in sausage, chili and other processed foods.
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