What is the best age to slaughter a goat?

Goat meat is making its way into a lot more recipes with the increasing popularity of Caribbean and Indian cuisine in America. Goats are under USDA compulsory inspection. For more info on this red meat, read on.

Background on Goat
It is believed that one of the first domesticated animals was the goat. Cave art from 10,000 to 20,000 years ago shows that goats were then popular and significant. In several North African and Middle Eastern nations, goats currently provide the main source of animal protein. In the Caribbean, Southeast Asia, and developing tropical countries, goats are also significant. In the developing regions of the world, three-quarters of all the goats in the world are located.

At 3 to 5 months of age and weighing 25 to 50 pounds, children (goats under one year of age) are often slaughtered. When they are around a year old, children do not store a lot of body fat. Many goats are older than a year and heavier when marketed, but most are slaughtered at less than a year of age, with the exception of aged cull goats. The meat is darker and less tender for older goats, but more juicy and tasty than for infants. Male goat meat has a lighter colour and a lower fat content. For steaks and chops, the meat from female goats is more suitable because it’s more tender.

How do they raise goats for food?
There are three distinct goat types in the U.S.:

Dairy goats, bred for milk primarily;
Spanish or Mexican goats, made on a variety of open rangelands, for meat;
A newly introduced breed of South African Boer goats, which can adapt to different climates and can rebreed while still nursing; and
Angora goats, which were mainly raised for their wool, were used to make fabric.
Meat is often used by surplus males and cull goats. In the Southwestern States, especially in Texas, the Spanish and Angora goats are growing in numbers. They boost the grazing for cattle and sheep on brushy ranges by eating large quantities of twigs, shrubs, and brush.

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Are they inspected by goats?
Yeah. Yes. Goats are covered by the U.S. The 1906 Federal Meat Inspection Act and must therefore be slaughtered under Federal or State inspection. It is important to inspect any carcasses slaughtered for sale. The numbers of goats federally inspected in different years are as follows.

Goats Inspected
YearNumber
2010779,000
2004558,857
1999463,249
1994364,905
1989230,297
1984107,299

When raising goats, will hormones and antibiotics be used?
Oh, no. For growth promotion in goats, hormones are not allowed.

To prevent or treat diseases in goats, antibiotics can be given.

A “withdrawal” duration is required from the time that most antibiotics are given before the slaughter of the animal is legal. This is because residues have ample time to leave the environment of the animal.

Goat meat, if concerns are suspected, is screened for antibiotics, sulfonamides, and pesticide residues. At ports of entry, imported goat meat is sampled for residues that may result from the use of animal drugs, toxins, or pollutants from the setting. Residue tracking data seldom shows residue violations.

What are these supermarket goat cuts?
The goat’s retail cuts are similar to those for lamb or mutton. Goats with well-distributed white fat should have light pink to bright red, strong, fine-grained flesh. There can be colour differences between males and females in certain breeds of goat; there is no difference in other breeds.

Where is goat meat ingested?
In some markets in the Southeastern USA, demand for meat from goats has increased, leading to new marketing opportunities for small farmers/ranchers. The migration of ethnic groups from areas of the world where goat meat constitutes a large portion of the diet has increased. In addition, as customers discover and extend their culinary experiences, there has been a rise in the consumption of ‘ethnic’ foods. Goat meat is mostly eaten in festival or holiday-centered specialty dishes.
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Is “red” meat known as goat?
Yes, goats are known to be red meat.

Secure Goat Meat Handling
Handle the same goat as the meat of any other kind. Make your choice of goat meat from the refrigerator case at the grocery store, just before checking out at the register. Place raw meat packages in disposable plastic bags (if available) to contain any leakage that could be cross-contaminated by cooked or raw foods. Immediately take the packaged meat home and refrigerate it at or below 40 °F; use within 3 to 5 days (1 to 2 days for ground goat meat) or freeze for up to one year (0 °F or below). If held frozen continuously, however, it will be secure forever.

Always wash your hands in wet, soapy water for 20 seconds before and after handling any raw meat or poultry.

Thawing Secure
Three forms of thawing meat are available: in the freezer, in cold water, and in the microwave. Never thaw in other non-refrigerated positions on the counter or. For slow, secure thawing in the refrigerator, it is best to prepare ahead. Do not remove any wrapping in order to thaw in cold water. Make sure that the box is airtight or place it in a container that is leakproof. Submerge the package in cold water, and every 30 minutes, adjust the water. Immediately cook.

Plan to cook it immediately after thawing while microwave-defrosting meat, since some areas of the food can become warm and begin to cook during microwave-defrosting. It is not recommended to partially cook food so there will be no destruction of any bacteria present.

Until cooling or refreezing, foods defrosted in the microwave or through the cold water method should be cooked since they might have been stored at temperatures above 40 ° F, where bacteria multiply rapidly.

Goat Meat Cooking
As measured with a food thermometer, cook ground goat meat to 160 °F for protection. As measured with a food thermometer, cook all raw goat beef steaks, chops, and roasts to a minimum internal temperature of 145 °F before removing meat from the heat source. Enable the meat to rest for at least three minutes before slicing or eating, for protection and consistency. Consumers can choose to cook meat at higher temperatures on account of their personal preference. Less tender cuts should be braised (roasted or simmered in a tightly covered pan with a small amount of liquid) or stewed.

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All lamb recipes are made with kid’s meat: ribs, leg or shoulder, crown roasts, rack or saddle, and kebabs. To prevent it from drying, a goat carcass seldom has much fat. Goat meat is usually very lean, but when handled properly, its higher moisture content makes it tender.

Because of its relative hardness, the meat of adult goats is almost always subject to stewing, but it is flavorful and tender in stews.

Times of Storage
These tips for the home storing of goat meat should be followed by consumers.

Follow the product instructions for handling. Store the meat in the bag until it is ready for use.
Immediately take the goat meat home and refrigerate at or below 40 °F.
Use ground or cubed goat meat (such as stew meat) within 2 days of purchase and larger cuts within 3 to 5 days for the highest quality, or freeze the meat at or below 0 °F.
Freezing meat in its original packaging is healthy. When freezing for longer than 2 months, overwrap some food for long-term storage like you would.
Ground or cubed goat meat can stay in the freezer for 4 months to preserve its best quality. Larger cuts, such as ribs, steaks, thighs, or loins, can last 6 to 9 months for the highest quality; 3 to 4 months for ground meat. If kept frozen continuously, frozen goat meat remains healthy forever.

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