Goat meat is one of the most versatile and nutritious types of meat. It has a neutral taste, is low in fat, and is high in protein, minerals, and vitamins.
So why isn’t this fantastic meat sold in stores? We need answers, so we decided to look into five reasons why.
Why Is Goat Meat Not Sold In Stores?
One of the reasons that goat meat isn’t sold in stores is that most people are unaware of its benefits.
They don’t know that it has less saturated fat than chicken or pork and that it is an excellent source of niacin, riboflavin, and a good source of vitamin B6.
Another reason for the lack of popularity of goat meat is that it can be tricky to cook and can be overcooked easily, leading to a tough, dry taste and texture.
To ensure you don’t overcook your goat meat while cooking, use a digital cooking thermometer to ensure you have the right temperature before removing it from heat.
2. Can’t Cook It
One of the biggest problems with goat meat is that people don’t know how to cook it. The meat can be very tough and difficult to chew, so it’s often dry and flavorless.
If you are cooking your goat meat, make sure you cook it for a long time in liquid like chicken stock or wine.
This will help break down the proteins and soften the meat, and it would help if you also used a tenderizer like salt.
Some people do not know the difference between goat meat and lamb. Lamb is from an older animal, but goat meat comes from a younger animal and has a much milder taste.
One of the best ways to tell the difference is to look at the label: lamb will say “lamb” on it, while goat meat will say “goat.”
Though they are similar, they are definitely different meats with different tastes. Many stores have yet to start selling goat meat because they are not sure of the demand for it, and people might not be aware of its health benefits or have any experience cooking with it.
They may also be concerned about potential allergies or other potential side effects caused by eating new, unfamiliar foods. Stores don’t want to risk losing money if there isn’t enough demand for goat meat products.
In the United States, people are still not familiar with goat meat. It’s not as popular in America as it is elsewhere in the world. And that has a lot to do with how it’s raised and slaughtered.
Many countries where goat meat is popular allow the animal to roam and eat grass on a farm. This makes their meat much higher quality than some factory-farmed animals Americans are accustomed to eating.
There is a world of difference between how we raise goats for food here and how they’re raised elsewhere. This applies to many animals and practices.
In America, goats are often kept in cramped quarters without room to roam and eat grass, which leads them to being slaughtered at a younger age and producing sicker meat.
But the good news is that these practices are starting to change as more people become aware of goat meat’s health benefits.
Many companies listen to the outcry and change their production processes. We could see this kind of treatment toward animals forever eliminated.
Some consumers, especially those from Western culture, are hesitant to try new foods. They fear that they won’t like it and it will be a waste of time and money.
Fortunately, goat meat is not a new food. Goat meat has been eaten for centuries in many different cultures and is a common ingredient in Latin America and Africa.
Plus, it tastes similar to other types of red meat. Most people from the Northern hemisphere have eaten goat before because they eat lamb, which is a close relative of goat.
To learn more, you can also read our posts on why people like oysters, why Wagyu is so expensive, and why beef jerky is so expensive.
OK, so goat meat isn’t all that popular in the United States, but that doesn’t mean the meat isn’t a great type of food to try. You might be surprised by how much you enjoy this uncommon dish.
While goat meat might be hard to find in your area, it’s worth picking it up if you come across it. Goat meat is prevalent in many other parts of the world, so that should tell you something about the food’s appeal.