Goat meat: 20 Fascinating facts about Goat meat chevon

Goat meat chevon has a gamey flavor and is a good source of protein. Goats are ruminant mammals belonging to the Bovidae family, and they are closely related to sheep.

Goat meat chevon Fascinating facts
Goat meat chevon Fascinating facts

It can be cooked in a variety of recipes, including stewing, frying, barbecuing, baking, and grilling. It can also be minced and used in curries and soups, as well as made into sausage.

What Is Goat Meat Called?

The popular name for goat meat is just “goat”, although meat from adult goats is referred to as chevon, whereas that from young goats. Although goat is red meat, it is lower in fat and cholesterol than beef, hog, or chicken. The calories in a 3-ounce portion of goat are only 122, but it contains 23 grams of protein.

Checkout >>> Top Dessert – A Nigerian Goat Meat Pepper Soup

Milk, meat, butter, cheese, fur, and skin are all produced by goats.

20 Fascinating facts about Goat meat chevon

  1. Goat meat is widely consumed in Africa, Asia, South and Central America, and parts of Europe.
  2. It is common in some cuisines, such as North African, Middle Eastern, Indian, Caribbean, and Mexican cuisines.
  3. Goat meat tastes similar to sheep meat, but it’s sweeter, richer, and gamier.
  4. Chevon refers to the meat of an older goat, while Kid refers to the meat of a younger goat.
  5. Goat meat accounts for 6% of all red meat eaten worldwide.
  6. 63 percent of the world’s population consumes goat meat.
  7. Goat meat is extremely lean.
  8. Compared to beef, pork, lamb, and chicken, goat meat has fewer calories.
  9. As compared to a comparable serving size of beef, pork, lamb, or chicken, goat meat contains more iron
Interesting facts about Goat meat chevon
Data: US Department of Agriculture, Agricultural Research Service 2013. USDA National nutrient database for standard reference, release 2016, nutrient Data Lab.
  1. Goat meat has a higher potassium content than beef, pork, lamb, and chicken.
  2. Goat meat has a lower sodium content than beef, pork, lamb, and chicken.
  3. The amino acid composition of goat meat is similar to that of beef and lamb.
  4. It’s best to cook goat meat at a low temperature, particularly if it’s not moistened.
  5. Goat meat can easily lose moisture and become tough when cooked at high temperatures. Because of its low-fat content and lack of marbling, or fat inside the muscles, this is the case.
  6. Cook goat meat with moisture, such as boiling, braising, or stewing, to improve flavor and tenderness.
  7. Goat offals, such as the heart, lungs, liver, kidney, stomach, spleen, and intestines, are used in a variety of dishes, such as goat offal pepper soup (Ngwo ngwo).
  8. Goat’s head, especially the eyes, is considered a delicacy in most regions where meat is consumed. In Nigeria, it’s used to make a dish called isiewu.
  9. Goat meat from a mature female who has suckled children is extremely tough, and it may require the use of a meat tenderizer, such as a commercial meat tenderizer, akaun (potash), bean seeds, a clean iron nail, and a pressure pot, among other things, to soften it.
  10. Goats under the age of one year are known as babies, and they are usually killed between the ages of three and five months. Their meat is less juicy and flavorful than that of older goats, but it is tenderer.
  11. The taste and odor of goat meat from older uncastrated males are strongly gamey.
Goat meat chevon Fascinating facts Summary

Finally, goat meat has a high nutritional value and many health benefits, making it an excellent option for health-conscious individuals.

Jamaican goat curry, goat meat pepper soup, Asun-spicy goat meat, Homework-spicy goat trotters in sauce, Isi-ewu-goat head in spicy sauce, Ngwo-ngwo-goat offal pepper soup, and other delectable dishes can all be made with goat meat.

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