Goat Meat

Goat meat is the meat of the domestic goat, Capra hircus, with the term typically referring to meat from older animals while meat from young goats is called kid meat; it is also known as chevon, a culinary term coined in 1922 by blending the French words for goat and sheep and adopted by the USDA in 1928 though it never gained traction in the United States, as mutton in South Asian cuisine, and as cabrito, the Spanish term for baby goat used in Latin American cuisine. It is a staple or luxury ingredient in African, Indian, Middle Eastern, Indonesian, Mediterranean, Pakistani, Mexican, Caribbean and Haitian cuisines. Per 100 grams it contains 143 calories and 27.1 grams of protein, and though classified as red meat it is leaner and lower in cholesterol and fat than both lamb and beef; a single goat yields only about 18 kilograms of meat, making it less suited to modern industrial meat processing than cattle or pigs.