Although goats belong to the oldest herbivores, tamed by humans, with whom they have existed for more than a dozen millennia, goat meat is much less common today than beef, pork and lamb. The benefits of goat meat, its rich saturation with nutrients and gastronomic qualities will be discussed in the article.

The effect of goat meat on the human body

For nutritionists, the question of whether it is possible to eat goat meat is not even discussed. This food product is shown to almost everyone, including pregnant and lactating women, children and the elderly. Goat or goat meat is replete with vitamins, micro and macro elements, valuable fatty acids, while being a dietary product, has a noticeable positive effect on the human body.

Did you know? A goat is squeamish to such an extent that dirt or saliva of another individual can make even a hungry animal refuse to feed.

Benefit

The main beneficial properties of goat meat are:

• allergic safety (suitable for infants as a first feeding);
• ability to stimulate metabolic processes;
• low fat content (suitable for diet);
• minimal presence of bad cholesterol;
• complete absence of helminths;
• ability to resist the occurrence of atherosclerosis;
• beneficial effects on the functioning of the liver;
• easy digestibility and the ability to raise the level of hemoglobin in the blood;
• removing excess fluid from the body;
• the ability to restore muscle tissue after injuries and sprains;
• beneficial effects on the spine and the state of cartilage.

Did you know? If the most refined gourmet has no more than 9 thousand taste buds and points in the tongue, then the average goat has 15 thousand.

Harm and contraindications

In addition to rare cases of individual intolerance, goat meat does not have any contraindications.

The chemical composition and calorie content of meat

100 g of goat meat contains an average of 216 kcal.

Meat components	Percentage (%)
Water	up to 78
Squirrels	15–20
Fats	3, 5-6
Carbohydrates	0–1.5

The rich composition of nutrients in goat meat is presented:

• almost all B vitamins;
• Vitamin E
• vitamin H;
• vitamin PP;
• zinc;
• potassium;
• manganese;
• magnesium
• sodium;
• calcium
• phosphorus;
• iron;
• fluorine;
• iodine;
• copper;
• cobalt;
• chrome;
• molybdenum;
• lysine;
• leucine;
• valine;
• isoleucine;
• threonine;
• methionine;
• tryptophan;
• phenylalanine.

We recommend finding out what rabbit meat is good for.

Daily intake

How much meat you can eat per day for different categories of people depends on:

• gender
• age
• growth;
• health conditions;
• intensity of physical activity.

The optimal quantities that take these factors into account can be judged by this table:

Men	150-180 g
Women	130-150 g
Children	50–80 g
Boys and girls	140-150 g
Elderly people	50-100 g

How to choose and store goat meat

When choosing a goat, you should pay attention primarily to the appearance. To do this:

1. Avoid a dark-looking goat with yellow layers of fat, which probably belongs to older individuals.
2. Do not buy a product with skin, since it is the skin that gives the meat that specific smell that many do not like.
3. Make sure that goat meat does not show any mucus, which indicates the staleness of the product.
4. Avoid loose meat.

Did you know? Castrated goat meat is considered a real delicacy. Due to the lack of male sex hormone, their meat is much more tender and has no pungent odor

Since experienced chefs claim that the goat’s freshness retains its many useful qualities for no longer than three days, the meat intended for cooking should be immediately separated from the bones and try to put it into action. A product not intended for immediate cooking must be immediately placed in the freezer.

Cooking recommendations

The greatest problem in the preparation of goat meat can create a not very pleasant smell, which penetrates into the product from the outside of the skin during inaccurate processing of the carcass of a slaughtered animal. However, this problem is solved quite easily. To do this:

1. Soak the goat for several hours before cooking.
2. It should be cooked on the second or even on the third broth.
3. It is imperative to use spices such as rosemary to successfully eliminate third-party odors.
4. Before frying or baking, goat meat should be kept in the marinade for at least 24 hours, with the addition of white wine, which perfectly eliminates unpleasant odors.

Important! You should not expose the goat meat product for a long time on fire in order to avoid the loss of many of its beneficial qualities.

Goat meat, being an almost perfect meat product without harmful qualities, nevertheless has some problem points in cooking. However, with minimal effort, they are very easily overcome.

Video: Goat Meal Recipe

Reviews

We like goat meat. Very good meat. I cook pilaf, kharcho, kebab or carcass in small pieces, cut across the fibers, make cutlets. We like kids more than 5 months, dairy dogs are inferior to them in taste and weight. They almost stopped eating pork. They didn’t eat a year. It is heavy. In the fall, I just take a little fat and that's it. Dicky //fermer.ru/comment/1016766#comment-1016766