Why Goat Meat?
There are two common names for goat meat you may run across, cabrito and chevon. There are several definitions of what cabrito is, the most common one seems to be goat meat from milk fed kids 4-8weeks of age. Chevon is what is usually available commercially and from local ranchers with the goats being butchered between 3-9 months of age. Goat meat can get tougher as the animals age and butchering earlier rather than later is normally preferred for most people.
Goat meat is an extremely healthy red meat, low in calories, fats and cholesterol and accounts for approximately 63% of all red meat consumed world wide.
Australia and New Zealand are the primary exporters of goat meat to the United States – 92.5 percent of which comes from Australia. The goat meat industry is the fastest growing segment of the U.S. livestock industry. In 2008, the USDA’s National Agriculture Statistics Service reported 3,150,000 meat goats in the United States, yet American producers are unable to meet domestic demand.