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A Look at Goat Meat  –  Could save our Food System but we are too afraid to eat it!

When the conversation turns to livestock, it’s usually dairy cows, beef cattle, chickens, etc. that are the focus, but there are many other types of livestock.  With goat farming on the rise, goats are another kind of livestock you may have been hearing about.

Goat accounts for about 6 percent of red meat consumption worldwide, with the annual per capita consumption for goat weighing in at 1.7 pounds. The highest level of goat meat consumption anywhere in the world is Sudan, where 8.6 pounds of goat is consumed per person annually. The industrialized country with the biggest appetite for goat is China, with 3.5 pounds eaten per capita each year.

Depending on your family’s heritage and the part of the country in which you live, you might have more than a passing familiarity with goat meat. You might have enjoyed celebratory meals of slow-roasted cabrito at your abuela’s house. Perhaps the Jamaican side of the family made the reputed-aphrodisiac Mannish Water (goat’s head soup). Your Greek γιαγι? might have insisted that it wasn’t a proper Easter celebration without a whole roasted goat. But if those culinary traditions are not part of your background, you most likely have never eaten goat.

Goat meat is the healthier option and is almost always free range.

This chart from the American Goat Federation breaks down goat meat’s nutrition compared with other meats:

No, it doesn’t taste “gamey.”

Can something this better-for-you taste good? The answer is a decided yes.

“Goat meat can be so mild,” said Bruce Weinstein, author of the cookbook Goat: Meat, Milk and Cheese. “It tastes like a cross between pork and dark meat chicken,” he told HuffPost.

If you’re a meat eater, goat is worth your consideration, he said. “If I’m going to eat an animal, I want to enjoy the flavor and feel that it was worth it for that animal to have lived and died. Most of the animals we eat had a horrible life, but not so much with goat. It’s a sustainable, locavore and world-class meat.”


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