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Nonetheless, goat meat has several benefits over other meats, making it preferred for some over options like beef, pork, or mutton. Goat meat is often confused with mutton. However, both are different types of meat, with mutton sourced from older sheep and mutton goat meat from adult goats.
Cabrito refers to the meat of a goat that is less than 3 months old and has not been weaned. At this age, the meat is still very tender as the animal is small in size. It offers a delicate flavor that is not as strong as that of an adult goat. Cabrito is highly valued in cultures that have historically raised goats for food. Common cooking methods include roasting, grilling, and slow cooking to keep the tender texture intact.
Popular dishes include cabrito al horno, which is roasted cabrito in the oven, cabrito enadobado, which is marinated cabrito with a red chili adobo, and cabrito al pastor, which is marinated cabrito cooked in a vertical rotisserie like tacos al pastor.
Kids are young goats that are usually around 3 to 6 months old. Kid meat strikes a balance between tenderness and flavor. It is still mild but has a slightly stronger taste than cabrito. This type of meat is used in several ethnic foods, giving tender, lean meat suitable for various cooking methods.
Common methods to prepare kid meat include roasting, stewing, and grilling. Some popular dishes are kid curries, roasted kid with herbs, and grilled kid skewers. These preparations often incorporate flavorful marinades or sauces to enhance the meat’s taste.
Adult goat meat comes from goats older than 1 year. It is usually tougher in texture and has a more pronounced flavor than kid or cabrito meat. This meat is preferred in various recipes around the world, particularly in Indian, Middle Eastern, and African cuisines. Adult goat meat is often used for slow-cooked dishes that tenderize the meat and infuse it with spices or sauce.
Some popular dishes are goat curry, roasted goat with spices, and stewed goat. These preparations often use bold flavors to complement the meat’s deeper taste.
To distinguish between the different types of goat meat, several factors come into play. They include age, color, texture, and flavor, as explained below.
Kid meat comes from young goats. It is tender and has a mild flavor. Cabrito meat comes from kids who are not more than three months. It is also very tender with a delicate taste. Adult goat meat, on the other hand, comes from goats older than 1 year. The meat is tougher with a more pronounced flavor.
Color
Kid meat is usually bright red due to its freshness. It has a finer grain than older meat. Adult goat meat is darker, ranging from deep red to slightly maroon, depending on the goat’s breed and diet. The color may also be marbled with small fat deposits.
Texture
Kid meat is super tender with a fine texture. Cabrito meat is also tender but slightly firmer than kid meat, especially if it was weaned longer. Adult goat meat is tough as it contains more connective tissue. It is leaner than some other red meats but may have fat around the edges.
Flavor
Kid meat is mild and slightly sweet. It takes less time to cook and can be done using various methods like roasting, grilling, or slow cooking. Adult goat meat has a stronger, earthier flavor that can be overpowering if not seasoned well. It is preferred for slow cooking or marinating to tenderize.
Proper storage and packaging of goat meat are crucial for preserving freshness, flavor, and safety. It also extends the meat’s shelf life and prevents it from going bad. Here are some key considerations based on different storage durations.
This is usually for storage that lasts a few days. The most common method is refrigeration. In refrigerators, goat meat must be kept at temperatures below 4°C. This slows down bacterial growth and keeps the meat fresh for 3 to 5 days. To ensure freshness during this short period, packaging is often done in plastic wrap or in airtight containers. This prevents moisture loss and keeps the meat from contamining other foods with its strong odor.
This type lasts between 1 to 2 weeks. The simplest way to do this is by using the freezer. In deep freezers, goat meat should be kept at temperatures below -18°C. This preserves the meat for up to 6 months. Airtight packaging in vacuum-sealed bags is ideal for longer storage. It prevents freezer burn and keeps the meat’s quality intact. For those who want to use it within a month, packaging in plastic wrap or foil can suffice.
This is done through freezing or dehydration. The freezing process is similar to that used for medium-term storage. However, it uses vacuum-sealed packaging that can keep goat meat good for up to 12 months or longer. Dehydration is another effective long-term storage method that can last for over a year. Dehydrated goat meat is typically vacuum-seared in airtight jars or vacuum-sealed bags. This helps retain flavor and prevent spoilage.
Another long-term storage method is canning. It can last over 2 years. Pressure canning goat meat in jars keeps it safe for extended periods. The jars are sealed tightly to prevent air from entering and maintaining the meat’s moisture.
Goat meat offers several health benefits that make it a nutritious choice for many people. Below are some of the key benefits.
Goat meat is relatively low in fat compared to other red meats like beef or pork. It is usually around 2.5 grams of total fat per serving. This makes it a leaner cut. The fat content is significantly lower in cabrito and kid meat than in adult goat meat.
Notably, most of the fat found in goat meat is unsaturated. Unsaturated fats are heart-healthy and may help reduce cholesterol levels and lower the risk of cardiovascular disease.
Goat meat has fewer calories than beef, pork, or lamb. A typical serving usually has around 122 calories for a piece of roasted goat meat. It is often lower in calories than pork or lamb, depending on the cut. This makes it a good choice for those looking to manage their weight while still enjoying red meat.
Goat meat is a rich protein source, which is essential for muscle growth, repair, and overall body function. It typically has 20-22 grams of protein per 100 grams. The protein content is similar to beef or chicken, making it an excellent meat option to meet daily protein needs.
Goat meat is a good source of essential vitamins and minerals. It contains zinc, which is critical for immune function, wound healing, and DNA synthesis. It also contains iron, which supports red blood cell formation and helps transport oxygen throughout the body. Additionally, goat meat contains B vitamins like niacin and vitamin B6. They are crucial for energy metabolism and maintaining healthy skin.
Goat meat is a versatile ingredient that can be cooked in various ways to enhance its flavor and tenderness. Below are popular cooking methods and preparation tips for goat meat.
This is one of the most common methods, especially for tougher cuts of goat meat. It breaks down the connective tissues, making the meat tender and easy to eat. For slow cooking, tougher cuts like shoulder, shank, or leg are ideal. They are seasoned with spices, herbs, and marinade and cooked low and slow in a liquid (broth, sauce, or water) in a slow cooker or stovetop pot. Goat meat usually takes 6-8 hours on low heat or 3-4 hours on high heat.
Roasting works well for larger cuts of mutton goat meat, such as legs or shoulders. It gives the meat a flavorful crust while keeping it tender inside. Before roasting, the meat should be marinated or rubbed with spices and seasoned. An oven preheated to 160-180°C should roast it for about 20 minutes per 450 grams. Cooking time may vary depending on the size of the cut.
Grilling is ideal for tender cuts like chops, ribs, or steaks. It gives the meat a charred, smoky flavor. Marinated meat can be seasoned and grilled over medium-high heat until cooked. This usually takes around 5-7 minutes per side for chops or steaks, depending on the thickness.
This method is great for using up tougher cuts of goat meat. In this method, the meat is browned in a large pot and then simmered with vegetables and liquid until tender. This method is good for cuts like goat stew meat or cubed shoulder meat that need slow cooking to soften.
This type of meat can be used for making burgers, meatballs, or goat tacos. To make ground goat meat, tough or boneless cuts are used. They are passed through a meat grinder until the desired consistency is achieved. Ground goat meat usually cooks quicker than other methods and can be seasoned to taste.
A1: Goat meat is often chewy when not cooked properly. It has tough connective tissues that require slow cooking to break down. Grilling or roasting goat meat at high heat can leave it chewy, especially for tougher cuts. Slow and moist cooking methods like stewing or braising are better because they allow the collagen to soften and tenderize the meat.
A2: The toughest parts of goat meat are the leg and shoulder. The leg muscles are used more by the animal, which makes the meat denser and tougher. The shoulder also contains harder muscle fibers and more connective tissue, requiring longer cooking times to become tender.
A3: Goat meat can be soaked in acidic marinades to tenderize it. Common acids used are vinegar, yogurt, lemon juice, or buttermilk. These acids break down the meat’s fibers, making it more tender. Additionally, salty brines can help soften the meat by dissolving proteins and enhancing its juiciness.
A4: Yes, goat meat can be cooked like beef. However, because it is leaner than beef, it may require shorter cooking times for tender cuts. Goat stew meat and tougher cuts take longer to become tender, just like with tougher beef cuts. Goat meat also absorbs marinades and seasonings well, enhancing its flavor during various cooking methods.
A1: The two are distinct in flavor, texture, and smell. Goat meat has a milder, slightly sweeter taste compared to lamb meat, which is richer and more robust. Goat meat is often leaner with a finer texture. Lamb meat is fattier and tends to be more tender. Additionally, goat meat may have a stronger aroma, often described as gamey, especially in older cuts.
A2: The term sheep meat is often used to refer to the term mutton meat. The meat comes specifically from older sheep. When it comes to younger sheep meat, it is called lamb.
A3: Mutton goat meat is rich in protein, zinc, iron, and B vitamins. These make it an excellent source of nutrients to support muscle growth, immune function, and energy metabolism. Moreover, mutton meat is also relatively lower in fat when compared to other meats. This makes it a nutritious option for those seeking leaner meat.
A4: Mutton goat meat can be tough, especially the older cuts, because it contains more connective tissue. However, braising, slow roasting, or marinating it can make even tougher cuts tender and flavorful.
