Goat, the Other Dark Meat
When the legendary pork rancher Bill Niman starts raising goats, you have to think he’s on to something. But in fact, it’s something the rest of the world is already very familiar with. Goat is actually the most popular and widely consumed meat in the world especially in countries like India, Thailand, China, Mexico, Costa Rica, Barbados, and Brazil. Goat meat is very lean so it’s low in fat and a great source of protein. Plus, as you’ll learn below, goat milk products are actually easier to digest than cow’s milk, which is great news for people who have been avoiding dairy products because of digestion issues.
We spoke with cookbook authors Bruce Weinstein and Mark Scarbrough to find out more, plus the best methods for cooking goat, using goat's milk and yogurt in recipes, and what goat meat really tastes like.
Why did you decide to write a book about goat, that though popular in the rest of the world, isn’t as popular in America?
It’s getting more popular in North America, and for years, all the food magazines and food sections said that goat is the next big thing. But I don’t think it’s coming, I think it’s here. Almost every high-end restaurant plays around with putting goat on the menu and Whole Foods and high-end supermarkets are carrying goat. And with the move of people trying to eat more local, to be more of a locavore, goat is a good choice because it’s not factory farmed, so if you buy goat whether it’s at the farmers market or directly from the farm, or even a supermarket, you are much closer to the farmer than you would be buying pork or beef.
The book lists some places where you can buy goat, but where is the best place to find it?
You are best off starting with your farmers market or talk to you supermarket butcher, they should be able to order you some goat.
Well, goat meat ounce for ounce has less fat and cholesterol than chicken, so it is really healthy, very low fat, and on top of that, because it’s not factory farmed, there are no antibiotics or hormones approved for use on goats, so you are most likely getting, if not an organic product, something that was raised more naturally than a factory-farmed animal. So overall, goat meat is leaner, healthier, and not full of chemicals and antibiotics.
And of course all of that translates into goat dairy as well. The dairy goats are not fed the same as cow dairy are, so goat milk is better in that respect. Goat dairy is also easier to digest because there is less fat in whole goat milk then there is whole cow milk. And the fat molecules that are there are much smaller, as are the proteins than compared to cow’s milk, so it makes it more easily digestible.
So if you are having problems with lactose, it’s not guaranteed, but there is a greater chance that you’ll be easier to digest goat dairy because of the chemical structure.