With the growing popularity of Caribbean and Indian cuisine in America, goat meat is finding its way into many more recipes. Goats are under mandatory USDA inspection. Read on for more information about this red meat.
Background on Goat
Goat is thought to have been one of the earliest domesticated animals. Cave art 10,000 to 20,000 years ago indicates that goats were common
and important food animals. At the present time, goats provide the principle source of animal protein in many North African and Middle Eastern nations. Goat is also important in the Caribbean, in Southeast Asia, and developing tropical countries. Three-fourths of all the goats in the world are located in the developing regions of the world.
Kids (goats under a year of age) are often slaughtered when 3 to 5 months of age and weighing from 25 to 50 pounds. Kids do not store much body fat until they are about a year old. Many goats are older than a year and heavier when marketed, but most, except aged cull goats, are slaughtered when less than a year of age. The meat of older goats is darker and less tender, but more juicy and flavorful than kid. The meat from male goats is lighter in color and lower in fat. The meat from female goats is more desirable for steaks and chops because it is more tender.
