Goat Meat Could Save Our Food System, But We’re Too Afraid To Eat It
Not only is goat often referred to as the healthiest of red meats, but it’s good for the planet, too. And, yes, it actually tastes good.
The rest of the world loves soccer. The rest of the world also loves to eat goat meat. Yet Americans remain lukewarm (at best) to both. Coincidence? Andrew Zimmern doesn’t think so.
The James Beard award-winning television personality and chef is a big fan of goat, and he can’t understand why his fellow citizens are decidedly unaware of the virtues of this under-the-radar animal protein, much in the same way we still cling to our beloved NFL football over actual football (soccer).
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 γιαγιά 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 is considered to be a red meat, but, according to the USDA, it contains 72 percent of the saturated fat in chicken and only 16 percent of the saturated fat in beef.
It can be kosher and halal. Better yet, it comes with a clean bill of health in comparison to the worries surrounding feedlot-raised animals, since hormones are not approved for growth promotion in goats. This chart from the American Goat Federation breaks down goat meat’s nutrition compared with other meats