Goats are one of the earliest domesticated animals that have had a big contribution to our dietary intake of protein from North Africa to Asia to South America.
Recent media reports state that goat meat consumption is on the rise in the United States. Most Americans are just catching up to the rest of the world. Goat meat is the highest consumed meat around the globe.
It is gaining popularity on the west coast, southwestern and southeastern parts of the United States showing up as the new “in” thing on the dinner menu. This influence is from the increasing number of people from other cultures who eat goat regularly in their diet.
Greek, Latin, Jewish, Caribbean, Mexican, Spanish, Asian and Arab cultures have goat meat in their cuisine.
That’s just naming a few.
An alternative to beef, pork or chicken, goat meat is higher in iron, lower in cholesterol, lower in fat and calories and higher in protein than any of the other meats previously mentioned.
Goat milk is also easier to digest than cow’s milk. It has to do with the casein protein.
The casein protein is softer and smaller in goat’s milk and is more similar to human milk making it is easily absorbed by the digestive system.
The casein protein in cow’s milk is larger making it more difficult to digest for humans. Sitting in the colon where it can literally ferment, it causes the consumer symptoms of lactose intolerance. Translation: cramping, bloating, pain and quite probable, diarrhea.
Goat cheeses like chèvres, feta and caprino are softer than cow cheeses and are easier on the stomach for the same reasons that goat milk is easier on the stomach.
Considering goat cheeses and milk have hit mainstream in grocery stores, it is now time for goat meat to do the same.
Des Moines of all places has served up goat along with San Francisco and New York restaurants.
Don’t be surprised if the next time you go out to eat, the menu offers cabrito, chevon, capretto, or curried goat.
With flavor similar to lamb but with a less gamey taste, it is lean and tender. The younger the goat, called a kid, the more flavorful, lean and tender the meat is.
Halal and latino markets and any place catering to an ethnic population would sell goat meat, the new “alternative” meat for many Americans despite it being around for thousands of years.
Sources: USDA, nutrition.gov, MAYO Clinic, Alabama Cooperative Extension, Sun-Sentinel, NY Times