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Note:
When I sell wethers,
or other animals intended for meat, I have a handy print out of
this meat comparison chart to go with the animal. People are generally
surprised at how lean and nutritious goat meat really is. What
does it taste like? (NOT like chicken!) More like the taste of
venison or a quality aged beef, not 'soapy' like today's beef
sometimes tastes.
Also, please credit
United Caprine News with the original print of this chart.
WHY CHEVON?
A shift from
red meats to poultry & seafood in an attempt to achieve a lower
fat/cholesterol diet.
Due to hormonal
contamination and salmonellosis, chicken is not always an acceptable
alternative, and the same fate has affected fish with the great
concern about chemical and bacterial contamination.
This leaves
chevon as the best alternative; being
the leanest of the red meats, and free of many contaminants.
The table below
is a comparison of goat meat to other meats, reprinted from an
article presented in Aug 1992 at Langston OK, at the National
symposium on Dairy Goat Production & Marketing; "Use of Goat Milk
and Goat Meat as Therapeutic Aids in Cardiovascular Diseases",
by Dr. J. Addrizzo, M.D.
| Cooked 3OZ |
Calories |
Fat |
Sat/d Fat(g) |
Protein(g)
|
Iron(mg) |
| GOAT1 |
122 |
2.5. |
.79 |
23 |
3.3 |
| Pork2 |
310 |
24 |
8.7 |
21 |
2.7 |
| Beef2 |
245 |
16 |
6.8 |
23 |
2.9 |
| Lamb2 |
235 |
16 |
7.3 |
22 |
1.4 |
| Chicken2 |
120 |
3.5 |
1.1 |
21 |
1.53 |
Sources:
1 USDA Handbook #8,1989
2 Nutritive Value of Foods, Home & Garden Bulletin
#72, U.S. Dept. of Agriculture, Washington, D.C. U.S. Government
Printing Office, 1981
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