Goat Meat | Food and Beverage Today

Goat Meat - a Tasty and Healthy Red Meat

jacksonville restaurants and reviews and chef chris lee in food and beverage today

In This Issue

Connoisseurs Corner

A Lean and Healthy Red Meat

Goat Meat


s it time to put goat meat on your menu? Many restaurants are already marketing `chevon', or `cabrito', or simply `goat meat' across the nation. As a matter of fact, the demand is increasing at such a rate in the United States that producers can't keep up.

Goat meat, Chevron, Spanish Goat

While goat meat may be new to tables here in the States it is far from a newcomer in other countries across the world. Almost 65% of the red meat consumed worldwide is goat meat. Most of the demand for this tasty meat is coming from ethnic groups such as Middle Eastern, Asian, African, Latin American and Caribbean heritage, all of which have growing populations here, but now it is making a splash outside of its traditional markets.

It is not just the growing ethnic population that is raising the demand for chevron, but the growing desire of the population to include healthier alternatives to their traditional diets. According to the U.S. Department of Agriculture, a 3-ounce serving of goat has 122 calories and 2.6 grams of fat, of which less than 1 gram is from saturated fat. Beef, by contrast, is 179 calories, 7.9 grams of fat, with 3 grams from saturated fat. Even chicken is higher in these components, with 162 calories, 6.3 grams of fat and 1.7 grams of saturated fat. Since chevron is a red meat the consumer also gets the added benefits of iron and B-12.

The growing demand for high quality goat meat has left many ranchers a little behind. Much of the goat meat sold in the United States is imported from New Zealand or Australia. About 1.5 million pounds of goat meat is imported every week, mostly from New Zealand.

Chefs throughout the country are fast discovering goat meat and exposing the mainstream population to this amazing delicacy, which is also fueling its growth. Top chefs, such as Dan Barber of Blue Hills restaurants, have been putting it on the menu and finding great success with the lean, veal-like meat.

Feature Stories

portland restaurants, food and beverage news

Also in this Issue

chef profiles, restaurant reviews, rising stars, ones's to watch
food and beverage magazine, jacksonville restaurants, chef chris lee

Food and Beverage Today is the #1 Choice of Industry Insiders Online
Covering the Business Side of Food and Wine

Subscribe | Advertise | Write for Us | Contact Us | Privacy Policy |

Copyright © 2019 FoodandBeverageToday.com. All Rights Reserved.
Content-type: text/html