Goat meat, the final frontier By Mark Scarbrough and Bruce Weinstein
Nutrition-wise, goat meat is a wonder. A similarly sized serving has a third fewer calories than beef, a quarter fewer than chicken and much less fat: up to two-thirds less than a similar portion of pork and lamb; less than half as much as chicken.
More good news: Goats represent sustainability, without the curse of factory production. They are browsers, not grazers.
“The meat’s better for you, and the animals are easier on the land,” Adams says. “I can put at most two steers on an acre, but at least 10 goats. Maybe more.”
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3 comments:
I could never be a farmer. Well, at least of goats. Those are too sweet to eat. Now chickens, cows, even sheep, I have no problem eating....
I've read these stats before and *sighs* I just can't go there. It's the same with Bambi. Both animals have such beautiful eyes!
I understand completely and it took me three years to get to the point where I had to sell or stop breeding (or get eaten out of house and barn).
I'm not a big meat eater but I feel the need to stand behind my "product", so I've made a few recipes finally. I can confidently sell these animals now on taste, and the stats make me feel good about it.
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