Goat Meat

 
   Goat Meat also called Chevon or Cabrito, is one of the most widely consumed meats in the world. It has excellent flavor some what similar to beef and venison. It has less fat than chicken or any of the red meats commonly consumed in the U.S.. *Check out the Nutritional Value Chart below. A well conditioned goat does have a tiny coating of fat over it's muscles which will help keep the meat from drying out rapidly. Goats do not marble (intersperse fat within their muscles), thus, any excess fat found along a cut of meat can be easily trimmed. Studies have concluded that goat meat is much lower in saturated fats than the rest of the commonly consumed meats including chicken with the skin removed. It has an excellent ratio of polyunsaturated to saturated fats making it a very healthy choice of meat. Although consumption of goat meat in the U.S. has historically been limited to  very specific ethnic groups, we will probably see a significant increase in demand for this product as more are introduced to its excellent qualities.
 
    Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first.
   
    If you have never tried goat meat, we urge you to try it. Check out our recipe page for some great ideas !!!!



   
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 *Nutritional Value of Goat Meat compared to other meats



3oz.                    Calories                  Fat                           Sat. Fat                             Protien                          Iron
Roasted                                              (g)                             (g)                                     (g)                                (g)
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GOAT                    122                         2.58                           .79                                   23                               3.2         
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Chicken                 120                         3.5                           1.1                                     21                               1.5
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Beef                       245                       16.0                            6.8                                    23                               2.0
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Pork                      310                        24.0                            8.7                                    21                               2.7
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Lamb                     235                        16.0                            7.3                                    22                               1.4



 
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