If the current over-industrialized state of beef, pork and poultry production is getting your goat, then you may want to consider doing just that. Now, with growing demand from immigrants for whom goat meat is part of their food culture and savvy foodies interested in authentic ethnic cuisines and local sustainable food sources, Capra hircus is starting to stand out from the herd in the US as well. Goats were among the first animals to be domesticated by humans over 10, years ago and today, over two hundred different breeds provide meat, milk and textile fiber for people around the world.
Goat meat may just fit the bill:. Goat meat is not only a great option as an environmentally friendly and sustainable product, it is also an excellent alternative protein as part of a balanced diet. Compared to beef, pork and chicken, goat has substantially less calories, fat and cholesterol, while providing a good amount of iron and equal protein:.
Now, just one question remains: How does it taste? Most meat comes from young goats less than a year old called kidsand are classified as cabrito less than 3 months old and chevon between 6 and 9 months old.
These meats are mild-flavored, tender and comparable to lamb, while meat from older goats is tougher and has a stronger taste. As a matter of fact, goat and sheep can be raised together due to their non-competitive eating habits — one forages among weeds and shrubs while the other grazes on grass — and in some cuisines, these meats are considered interchangeable in recipes. Goat meat figures prominently in the food cultures of the Middle East, South Asia, Latin America and the Caribbean, with preparations ranging from braised in Moroccan taginesroasted like Mexican cabrito asadomarinated and cooked with rice in Indian biryanisand stewed like Jamaican curry goat.
Interestingly, the Oxford Companion to Food singles out the Philippines among Southeast Asian cuisines for its unusual use of goat in such dishes as papaitan goat bile soupkilawin kalding a raw goat appetizer and kalderatang kambing goat stew. Because it has such little fat compared to other meats, goat can become tough when cooked at high temperatures. Therefore, slow cooking with low, moist heat such as with stews and braises are best, while marinating the meat before high heat methods such a grilling or roasting is also recommended.
Adapted from Spanish calderetas, or stews, this Filipino specialty varies by provinces but is best known as a goat dish. My father rarely cooks, but when he does, it is usually kalderetang kambing. While he was willing to share his recipe, it turned out to be the kind of recipe without exact measurements.
So, the following has been adapted from his preparation and from the book Philippine Food and Lifeby Gilda Cordero-Fernando. Season goat meat with salt and pepper, and marinate in vinegar and 1 tablespoon of crushed garlic for a couple of hours. In a large pot or Dutch oven, heat oil over medium high heat and brown marinated goat meat.
Reduce heat to low-medium and cover the meat first with chopped onions, then diced tomatoes and garlic. Do not stir! Cover and let cook until the onions have dissolved and meat is tender check after about an hour.Goat meat is a staple in many cultures, including North African, Middle Eastern and Caribbean cuisines, said registered dietitian Anar Allidina.
Earlier this month, in an interview with HuffPost U. Not only are people seemingly afraid of eating the meat, but numbers also reflect a disinterest. In the U. A report from found an interest in goat meat in Canada continued to rise the number of goats on farms had doubled since as new immigrants came to the country, CBC reported.
Subscribe on Apple Podcasts and Google Podcasts. Besides the taste, there are several reasons why you should consider eating goat, if you have access to it. Three ounces of goat meat has about calories, 0.
This is compared to calories, three grams of saturated fat and 2. She added because goat meat is lower in fat content and has less marbling in its meat, it is very tender and can be prepped over low heat to preserve tenderness and juiciness. Cuts of goat include cheeks, chops, legs, shoulders and legsthe Guardian noted. It should be cooked thoroughly otherwise it will be tough and unappetizing. Goat benefits from long, slow cooking in order to break down the collagen in the meat.
If you are looking for starter recipe ideas, consider a simple curry recipe but with goat instead of pork, beef or chicken. Want to discuss? Please read our Commenting Policy first. World Canada Local. Full Menu Search Menu.
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Goat Meat As an Ethical Alternative to Beef
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Flyers More weekly flyers. Report an Error.Image credit: KKirugiused under Creative Commons license. Tom Philpott and fellow TreeHugger Matthew may be hoping that vegans, vegetarians and omnivores can unite against factory farms.
Nevertheless, from those who believe a vegan world is our best hopeto others who argue that integrating animals into sustainable farming is the most sustainable way forward, meat eating is always going to be a controversial subject.
But it is easy to forget that, from a purely environmental perspective, not all meat is created equal.
That's why many people are turning back to a somewhat ignored in the US at least source of animal protein in the search for greener meat—goat. They may even find their health improves as a result too. Not All Meat is Created Equal True, for those who say that killing any animal for meat is wrong, the relative carbon footprint or environmental impact of goat versus beef is somewhat of a pointless distinction.
But for those of us who do eat meat, and who do believe that animals are an important part of viable, sustainable agriculture, it is important to understand the relative benefits and drawbacks of different types of farm animals. Noting that while goat cheese and butter have gone from being somewhat maligned, to becoming pretty much a culinary cliche, the authors claim that goat meat is about to undergo a similar revolution.
Goat meat production is ramping up in the United States. The number of goats slaughtered has doubled every 10 years for the past three decades, according to the USDA. We're closing in on 1 million meat goats a year -- and still growing, despite the economic downturn. The Environmental Impact of Goat Meat Boasting fewer calories and less fat than chicken, beef, lamb or pork, there is certainly a health case to be made for goats meat, say Scarbrough and Weinstein, but it is the environmental impact that may be most compelling from a societal point of view.
Because goats are browsers, not grazers, they have a much smaller impact on the land—and consequently farmers are able to produce more goats meat from the same sized pasture than they would with beef. Now there is a powerful advocate for more sustainable meat working to take advantage of that fact:. Out in California inBill Niman originally fielded a herd to tend his cow pastures. The goats would even out what the cows mangled, chewing down the less-desirable weeds, giving the plants a haircut before the bovines tromped about.
The founder of Niman Ranch, a well-respected network of farmers who produce humanely raised pork, beef and lamb, soon found that meat goats were for more than just lawn-mowing. He is now on the cusp of doing for goat what he did for pork years ago: putting together a consortium of ethical, mindful farmers and ranchers who can demand a higher price for a superior product.
Goat Meat Requires a Culinary Rethink As with any unfamiliar ingredient, perhaps the biggest challenge for taking goat mainstream in the US is educating consumers on how to cook with it. Winstein and Scarbrough offer some tips on how to get the most out of your goat meat, and also note that it is important to ask questions of your supplier—goat meat is not yet subject to the same rigorous butchery standards as other types of animal flesh.
But, given the global popularity of goat, the authors note that they were not short of recipes when researching Goats Meat, Milk, Cheese. Now adventurous American cooks will have some of the legwork done for them. Can't get enough TreeHugger? Sign up now and have it sent straight to your inbox.
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Goat Meat As an Ethical Alternative to Beef
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This data set provides monthly average price values, and the differences among those values, at the farm, wholesale, and retail stages of the production and marketing chain for selected cuts of beef, pork, and broilers. In addition, retail prices are provided for beef and pork cuts, turkey, whole chickens, eggs, and dairy products. Price spreads are reported for last 6 years, 12 quarters, and 24 months. The retail price file provides monthly estimates for the last 6 months. The historical file provides data since Farm-to-consumer price spreads for other foods can be found in the Price Spreads from Farm to Consumer dataset.
Errata : On January 12,a correction was made to the data used to calculate December 's byproduct, net farm, and wholesale values for Choice beef. These in turn spawned modifications to the price spread calculations, and the averages for Q4 of and for annual values. In essence, the corrected value for December wholesale value of beef was revised downward by Trade U. Outlook for U. Interactive Visualization: U. Price Spreads from Farm to Consumer ERS compares the prices paid by consumers for food with the prices received by farmers for their corresponding commodities.
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Not all red meats are harmful to your health. Goat meat, when eaten in the right quantity can be nutritious too. White meats like turkey and chicken are considered much healthier sources of animal protein than mutton, beef and pork. Adverse to this belief, not all red meat is bad. Goat meat is actually lower in calories, total fat, saturated fat, and cholesterol than not just lamb, pork and beef meats, but also turkey and chicken meat.
This makes goat meat the healthiest red meat, even better than turkey and chicken. Contrary to this there has been a general trend amongst medical practitioners directing patients to abstain from red meat muttonin cases of diabetes, blood pressure and chronic heart diseases! All other meats fair even more poorly in comparison to goat meat.
Additionally, goat meat has higher levels of iron than the other meats. It has 3. Other than providing you a very good source of proteins and iron, goat meat also provide a vital nutrient vitamin B12, which is completely absent in vegetarian food. This is significant since many Indians suffer from vitamin B12 deficiency. Goat meat also has higher levels of potassium and lower levels of sodium than the other four meats.
Thus it is healthier option for people with hypertension, heart and kidney disease. It has all the amino acids needed by the body along with a high level of iron that can be helpful to anemic persons. Clinical studies conducted by Harvard University, confirmed that while the saturated fat contributes to cardiovascular risks, the unsaturated fats could help enhance the good cholesterol, stabilise the heartbeat and offer many other health benefits.
Thus, goat meat is nutritionally superior to all the other meats including turkey and chicken meat. So other than fish, goat meat is the best meat to consume.
As always, eating moderately is the key. Now playing. Reminder Successfully Set! Next Story: 4 weight loss myths you need to bust! Red meat can be healthier than white meat! How to give up sugar for better health Top food myths busted. Select a City Close.Dogs may be best described as omnivores, but meat is critical for their health and well-being. Accordingly, one of the first things you want to think about when making a homemade food for your dog or picking out a commercial kibble is the protein used.
This is important because meats differ rather significantly, and some provide more nutritional value than others. Note that these percentages must be obtained on a dry-matter analysismeaning that the water content of the food is excluded from the calculation. We explain how to determine the dry-matter protein content of dog foods here.
Those who make homemade foods should ensure that their dog is getting a similar amount of protein — just make sure to perform your calculations using a dry-matter basis to obtain accurate results. It can also be helpful to understand the amount of protein your dog needs, rather than the percentage of his food that should be made up of protein.
As a rule of thumb, dogs need about 1 gram of protein per pound of body weight per day. The following three types of meat are the ones most commonly incorporated into dog foods — including both homemade and commercial varieties. Beef is one of the most common proteins used in commercial dog foodswith many beef-based kibbles on the market.Is Red Meat Good or Bad?
Beef is likely one of the most popular choices for owners who make their own dog foods too. It is nutritious, relatively affordable, and most dogs seem to love the taste. Note that there are a variety of different cuts of beef. They vary significantly in terms of cost, but only slightly in terms of nutritional value. This primarily means selecting cuts that come from the hip round or shoulder chuck. Of course, you can also use ground beef, which is generally the cheapest form in which beef is sold.
Ground beef also requires no cutting — you can just portion it out with a measuring cup. The USDA recommends cooking ground beef to an internal temperature of degrees Fahrenheit, but whole cuts only need to reach and then given a three-minute rest period. Like beef, chicken provides a great combination of nutrition and affordabilityand it contains more protein and less fat than beef or pork.
Most dogs love chicken too my weirdo pup would rather have a chicken thigh than anything else in the world. Chicken is usually cheaper than beef, but it presents greater risks than beef typically does, as it is frequently contaminated with Salmonella bacteria. This is likely a bigger threat to the humans living in your home than your dog, but dogs can get sick from these germs too. So, be sure to cook the chicken thoroughly and use good food safety practices while preparing chicken. Wash your hands after handling raw chicken and disinfect any utensils or surfaces the chicken has touched.
No matter how you cook it, just make sure that it reaches an internal temperature of degrees. Pork has much more fat than beef or chicken, and it has about the same amount of protein as beef.
You can get a number of different cuts of pork for your dog, but leg and shoulder pieces are generally the most convenient, affordable, and practical options available.
You can also use ground pork, which some owners will find more convenient. Pork is also pretty easy to prepare. Whole cuts are best roasted, while ground products are easier to cook on the stove.
Make sure that whole cuts reach an internal temperature of degrees; ground pork must be cooked to degrees. Note that whole cuts of pork are tougher to cut than beef or chicken.
While beef, chicken, and pork are likely the most common proteins owners and manufacturers use in their recipes, there are several other types of mass-produced meat that you can usually pick up at the grocery store. Turkey is broadly similar to chicken from a nutritional standpoint, although it contains less fat.If you're searching for an additional red meat option, consider including goat meat in your diet. This healthy protein packs a veritable feast of nutrients, and it can provide some health benefits.
You can also prepare this versatile red meat in several different ways. With less overall fat, saturated fat and cholesterol than other red meats, it earns its status as a healthy menu choice. Goat meat, also called chevon, is a versatile red meat that you can grill, bake, mix into a stew or make into jerky, says the International Kiko Goat Association. Although many goat meat fans prefer consuming tender chevon from very young goats, the meat can be sourced from goats of varied ages.
So, what does goat meat taste like? A gram serving, or 3. With low cholesterol and zero carbohydrates, and only 2 grams of fat, chevon certainly qualifies as a lean, healthy protein with numerous nutritional benefits. Read more: 15 of the Best Lean Animal Proteins. Goat meat also contains beneficial iron and large quantities of heart-stabilizing potassium.
Goat meat's low sodium levels may be useful to diners dealing with blood pressure issues. However, the nutritional benefits of goat meat don't mean much if you can't obtain noncontaminated meat that's safe to eat.
To that end, Virginia State University conducted a targeted study, the results of which were published in the November issue of the Journal of Food Protection. Researchers sought to gauge the microbial quality of goat and lamb meat sourced from Virginia suppliers and internet-based retailers. The study focused on a total of frozen meat products, split between the two proteins and sources.
Tested goat meat products included goat chops, goat ground and goat stew and researchers concluded that significant numbers of dangerous microbes and pathogens can be present in goat meat.
Proper handling may help to minimize the risk of negative health consequences associated with consuming contaminated goat meat. The worldwide market for goat consumption is surprisingly large, with goat meat making up 63 percent of all red meat consumed. In many Middle Eastern and North African countries, goats are the top animal protein source.
Within each country, cultural customs, religion and socio-economic status influence consumption practices. Georgia researchers conducted a consumer survey to identify determining factors for future goat meat demand within the state. Researchers compiled results from a person random-sample telephone survey conducted in The survey's results showed that 56 percent of participants who had never eaten goat meat would try a free sample of it from their grocery store. Respondents' household size, gender and education were factors in their decision.
Researchers also emphasized the state's large goat inventory and substantial amount of imported goat meat. Taken together, these factors led researchers to predict an increase in future demand for goat consumption. Nutrition Nutrition Basics Healthy Eating. Is Goat Meat Healthy? Claudia is an expert at intuitive eating, nutrition science, and removing diets from your life.
Barbara Hazelden. Barbara Hazelden's interest in healthy living began decades ago, during her high school and college years. Always a non-smoker, she also adopted a vegetarian lifestyle for health and ethical reasons. Today, her dietary regimen essentially remains the same, although she recently banished gluten from her menu as well. Barbara does, however, continue to enjoy her dark chocolate every day.
During the past few years, Barbara has also been working to simplify her personal life. She has gradually been gravitating toward a minimalist lifestyle, clearing out excess furniture and dust magnets from her house, and removing mental cobwebs that could keep her from moving forward.