Goat Meat Nutrition

Goat meat, also known as chevon or cabrito, is the fastest growing livestock industry in the United States. Although it is already eaten by 70% of the population in the world, there is a high demand for it in the United States that producers can't keep up. Most goat meat sold in the United States is imported from New Zealand or Australia. Demand for goat meat usually comes from ethnic groups that include Middle Eastern, Asian, African, Latin American and Caribbean heritage.

You may wonder what is so different about goat meat compared to other meats. Chevon has a differnt molecular structure than other meats that allows it to digest easier. It is also low in fat. Below is a table of the comparison of chevon with other meats:

3 oz roasted	Calories	Fat (g)	Sat. Fat (g)	Protein (g)	Iron (g)
Chevon	122	2.58	.79	23	3.2
Chicken	120	3.5	1.1	21	1.5
Beef	245	16.0	6.8	23	2.0
Pork	310	24.0	8.7	21	2.7
Lamb	235	16.0	7.3	22	1.4

Reference: Bowman, Gail; Raising Meat Goats For Profit; Bowman Communications Press: Twin Falls, ID, 1999.