Goat meat has an excellent flavor somewhat similar to beef and venision. It has less fat than chicken or any red meats. This is because goats tend to deposit their fat internally before they deposit it externally. Hair sheep grow and fatten similarly.
When a goat is slaughtered, this internal fat is removed along with the rest of the "innards." A well conditioned goat does have a tiny coating of fat over its muscles that helps keep the meat from drying out rapidly. Goats do not marble (intersperse fat within their muscles), thus goat fat along a cut of meat is easily trimmed.

Source: Canadian Meat Goat Journal, Fall 2006
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