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. According to a Washington Post article by Bruce Weinstein and Mark Scarbrough, April 5th 2011.
According to the article, this does, in fact, reflect a national trend. Goat meat production is ramping up in the United States and we’re closing in on 1 million meat goats a year.
Pam Adams, head of the Maryland-Pennsylvania-West Virginia Meat Goat Producers Association, says 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.”
