Goat meat is the most widely consumed red meat in the world, feeding
about 75 percent of the population. Its popularity in the United States is on
the rise as more people from Asia, Africa, India and the Middle East
begin to call the nation home.
Goat meat is
a low-fat and low-calorie food, more than 50 percent lower in fat
than American beef and about 40 percent less saturated fat than
Most Americans' first experience with goat meat has likely been a
curried goat dish served at an Indian or Jamaican restaurant. Promoters
of the meat hope to get them to try it in other formats, like a burger
or ground in spaghetti, lasagna, tacos, or goat jerky or
summer sausage. When making beef stew, goat can be substituted if
cooked a little longer to make it tende; it's very flavorful.
The goat meat industry is on the rise in the U.S., but 90 percent of
America's supply still comes from Australia and New Zealand.
Most imported goat meat comes from feral animals that roam wild in the
countryside and mountains of those countries, and are unscreened for
parasites and diseases. The meat is of an inferior quality compared to
goats raised on farms in the United States.
Goat meat is affordable, more lean and can be produced easily on small,
sustainable farms. For more on
meat goat production, see UGA
Extension publication bulletin 1168.
of Georgia Extension.
The Meat Goat Handbook
Raising Goats for Food, Profit, and Fun