Goat meat, or Chevon, is one of the most widely consumed meats in the world. Chevon has an excellent flavor somewhat similar to beef and venison.

Goat meat has less fat than chicken or any of the red meats commonly consumed in the US. This is because goats tend to deposit their fat internally before they deposit it externally. A well conditioned goat does have a tiny coating of fat over its muscles that helps keep the meat from drying out rapidly. Goats do not marble (intersperse fat within their muscles), thus, goat fat along a cut of meat is usually easily trimmed.

Goat meat is low in fat, studies have concluded that goat meat is much lower in saturated fats than the rest of the commonly consumed meats including chicken with the skin off. Chevon has an excellent ratio of polyunsaturated to saturated fats making it a very healthy choice of meat.

Because of its low fat content, goat meat can lose moisture and toughen quickly if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly to moderately and is often marinated first or cooked in a sauce. One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice. If you eat meat and have never tried goat meat, we urge you to try it!! ENJOY!!