Goat Food Facts

s t c a F t a o G Stewing or braising are the preferred methods of cooking meats from older goats.

These cooking methods improve tenderness and produce a flavorful stew.

Unlike beef, goat meat is not graded for yield or quality. The retail cuts sold in stores are similar to lamb.

The meat from older goats is darker and less tender, but juicier and more flavorful than meat from kid goats.

Meat from male goats has less fat and a lighter color, while the meat from female goats is more tender.

DID YOU KNOW? Goat farmers in Texas are increasing production of Spanish and Angora goats.

These breeds of goats eat large amounts of twigs, shrubs, and bush. The result is improved pasture for cattle.

All goats slaughtered in the United States for sale must be inspected by USDA.

This work is supported by the USDA National Institute of Food and Agriculture, 1890 Extension Formula/Evans-Allen 1890 Research Formula Program projects under Section 1444 and Section 1445.

Meat from kid goats may be cooked as kebabs, roasted, grilled or barbequed.

Overcooking may cause the meat to dry out.

DID YOU KNOW? Goat meat can be used as a substitute for beef in any recipe. Try ground goat meat in spaghetti sauce. It makes a flavorful dish.

Goat meat has a mild flavor.

However, meats from older male goats may have a strong flavor.

Goat Meat Spaghetti Sauce 1 pound ground goat meat 1 teaspoon salt 1/2 teaspoon black pepper Combine in large saucepan.

Cook until the meat is brown, stirring constantly.

Remove from pan, drain and set aside.

In saucepan combine 1 onion, chopped 1 tablespoon chopped green onion 3 cloves finely chopped garlic 1 green pepper diced 1 red pepper diced 1 teaspoon dried thyme 1 teaspoon dried oregano 2 tablespoon vegetable oil

Cook stirring constantly for 5 minutes.

Add: Meat 1 can 28 ounce tomato sauce 2 tablespoons soy sauce 6 ounces tomato paste 1 10 ounce can diced tomato & green chilies (optional) Cook (simmer) over low heat for about 45 minutes.

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This work is supported by the USDA National Institute of Food and Agriculture, 1890 Extension Formula Program projects under Section 1444 FACT SHEET PRODUCED BY AGRICULTURE AND NATURAL RESOURCES DIVISION Sharon McWhinney, PhD., RD., Professor Reviewed by: Jennifer Garza, Ph.D.,Program Specialist July 2018

References https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/goat-fromfarm-to-table/ct_index