Getting Goat – the Smart Meat – Onto Aussie Dinner Plates

Goat meat is enjoying a bit of resurgence in recent times thanks to its low cholesterol content of 5mg per 100g of meat. By comparison, beef has 44mg, lamb has 52mg and pork has 66mg. In terms of fat, goat meat features astonishingly low fat content as well. Ninety grams of roasted goat meat contains just 0.79g of saturated fat, whilst at the other end of the scale, roasted pork sits at 8.7g. With numbers like these, it’s somewhat surprising that more consumers haven’t begun choosing this healthful meat for their dinner table. If there was a goat meat marketing campaign of the likes of the Australia Day lamb push, goat farmers would be doing a roaring trade and sales of cholesterol medication just may take a nosedive.

Goat meat consumption across the world

In many other countries of the world, goat meat is favoured by more people than any other. In fact, according to Meat and Livestock Australia, it is the most widely consumed meat in the world, with China, India and Pakistan the largest producers and consumers. Considering that there are more than one billion Muslims in the world who, in accordance with their religion are prohibited from eating pork, it’s easy to see why. The diet of many Muslims features more goat (and lamb) than beef.

Aside from Middle Eastern populations, a good deal of African cuisine includes goat meat. Goats are easier and cheaper to farm than other animals and the omnipotent marketing machines that practically force-feed beef to the American – and in some respects – Australian public are non-existent there.

Goat meat industry still just a ‘kid’ in Australia

The fact is, Australia is a relatively small producer of goat meat yet interestingly, we are the world leader in goat meat exports (27,842 tonnes valued at $104 million in 2009-10). Our supply chains are currently underdeveloped and there is substantial room for growth in the industry. Meanwhile, goat meat has to be presented to the public as a more palatable option than as it is presently viewed.

Goat meat, by any other name

If ‘goat meat’ sounds a little base on a menu, it will sound more exotic – and therefore more tempting – as ‘chevon’ or ‘capretto’. Younger, milk-fed goats (capretto) aged between four and eight weeks of age produce tender and juicy meat. As kids store very little body fat, they are lean and delicious.

Chevon is actually a goat that is slaughtered between six to nine months of age and weighing from 22 to 28 kilograms. The meat is slightly darker and less tender but as goats age, the flavour intensifies.

The meat from male goats is lower in fat and lighter in colour while that of females is tenderer and preferred in steak or chop form.

How to enjoy goat meat

Depending on the geography of the cuisine, goat meat may be used in curries, stews and even sausages and chilli. Ideally, goat meat should be cooked at low temperatures for longer periods in order to extract maximum flavour and create optimal tenderness. Cooking with moisture is also advised so marinades are always ideal.

As with most less familiar foods, goat meat would benefit from a more educated public. Consumers needn’t be concerned that goat meat is an inferior product or that it hasn’t been properly farmed. In Australia, it is subject to the same regulations as any other stock animal. Goat meat is neither ‘wild’, nor ‘gamey’ and actually contains higher levels of iron and potassium and lower sodium levels than the other, more popular meats.

It’s hoped that in time, goat meat – specifically capretto and chevon – will find its way onto more Australian dinner tables than ever before.

For more information about Goat Meat, Chevon and Capretto and for details regarding ordering - please visit Seven Hills Tallarook