AgEBB-MU CAFNR Extension

David Burton
Civic Communications Specialist
2400 S. Scenic Ave.
Springfield, MO 65807
417-881-8909
417-881-8058
burtond@missouri.edu

December 8, 2017


Goat Meat Gets Gold
Star for Protein Quality


LAMAR, Mo. - Animal protein staples in America have traditionally been beef, pork, and poultry, until now. American consumers are warming up to goat meat, a healthy protein choice that 75 percent of the rest of the world has been enjoying for a very long time.

Goat meat is leaner than beef with just as many grams of protein per serving, and actually lower in saturated fat than chicken. Goat meat also has more iron per serving than beef, pork, lamb, or chicken.

"Consuming goat meat hasn't been part of our culture, but it's popularity is rising as people search for healthy, lean, hormone-free sources of protein," said Lindsey Stevenson, nutrition and health specialist for University of Missouri Extension.

Goat farming in the United States is subject to USDA regulations and inspections. No hormones are allowed in production practices and antibiotics must be used within federal guidelines.

"Look for goat meat sold at traditional grocers or specialty markets. Goat meat can also be ordered online," said Stevenson.

For more information on nutrition contact any of these nutrition specialists in southwest Missouri: Dr. Pam Duitsman in Greene County at (417) 881-8909; Lindsey Gordon Stevenson in Barton County at (417) 682-3579; Stephanie Johnson in Howell County at (417) 256-2391 or Mary Sebade in Dallas County at (417) 345-7551. The regional office of the Family Nutrition Education Program is located in Springfield and can be reached at (417) 886-2059. Nutrition information is also available online http://extension.missouri.edu.


Source: Lindsey Stevenson, (417) 682-3579

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