Goat Meat: What to Expect Before You Try It
Goat meat is a genuinely mainstream ingredient across huge parts of the world, and yet plenty of people in the U.S. have never cooked it, or even seen it at a grocery store. If you're buying from a local producer who raises goats, here's what's actually different about it.
Is it really the most popular meat in the world?
You'll sometimes see the claim that goat is the most consumed meat on the planet, and it depends entirely on how you measure it. By total volume, it isn't close: pork and poultry are produced and eaten in far greater tonnage worldwide. But by how many distinct countries and cultures rely on it as a dietary staple, goat has a real claim to the title. It's a primary protein source across South Asia, the Middle East, sub-Saharan Africa, the Caribbean, and large parts of Latin America, across a wide range of regions. It's just historically been far less common in the U.S., Canada, and Northern Europe.
Demand in the U.S. is genuinely growing
Goat meat consumption in the U.S. has risen noticeably over the past couple of decades, driven largely by immigrant communities who grew up eating it, along with a smaller but real number of home cooks seeking a leaner red meat option. Supply has grown too, but in many parts of the country it still lags behind demand, which is part of why finding it locally, from a producer who actually raises goats, can be a real advantage over hunting for it at a regular grocery store.
Two different products: chevon and cabrito
Goat meat isn't just one thing. Chevon generally refers to meat from a more mature goat, while cabrito refers to meat from a young goat, sometimes called kid. The two behave differently in the kitchen. Cabrito is more tender and suits quicker cooking methods like grilling or roasting. Chevon is leaner and can be tougher, and generally does best with slow, moist cooking like stewing, braising, or curries, the same logic that applies to a tougher cut of beef.
What it tastes like
Goat meat is often compared to lamb, though most people describe it as milder and less "gamey." Many people trying it for the first time are surprised it doesn't taste nearly as strong as they expected, especially when it's cooked well and matched to the right cut. It's noticeably leaner than beef, which is part of why cooking method matters so much. Because there's less fat to keep things moist during cooking, an overcooked cut of goat can turn tough and dry quickly, while the right method for the right cut turns out tender and flavorful.
Nutritionally, it's a leaner option
Goat meat tends to be lower in fat than beef, while still providing plenty of protein, along with iron, zinc, and B vitamins. It's often positioned as a leaner red meat option for people looking to cut back on fat without giving up red meat entirely, though the exact nutrition depends on the cut and how it's prepared.
Buying it from a local producer
Similar to buying a whole hog, goat is often sold by the whole or half animal, and it's worth asking the producer about the animal's age, since that tells you a lot about whether you're getting chevon or cabrito and how you should plan to cook it. Most producers raising goats for meat are used to fielding these questions and can point you toward the right cuts for what you're planning to make. If it's your first time trying goat, don't hesitate to just ask which cut they'd recommend. Most have a favorite preparation they're happy to share.
The Rooted Local Take
Goat meat isn't exotic so much as it's underexposed in most of the U.S., a staple almost everywhere else that just hasn't become as common here. If you've never tried it, a local producer is a good place to start, since they can tell you exactly what you're getting and how to cook it well.
Curious to try it? Browse local producers on Rooted Local and ask what they raise and what cuts they typically have available.
Have a question we haven't answered? Send it to support@stayrootedlocal.com. If it's something other people are wondering too, we'll do our best to write about it.