Goat meat has much less saturated fat and higher levels of mono- and polyunsaturated fat, a fact that can be visually observed in the more liquid goat fat drippings after cooking.  Less saturated fat and hence, less cholesterol means a healthier red meat for you.

Goat meat has higher values in iron, potassium, and thiamine together with less sodium than traditional meats here in the USA.  50% less fat than beef, 45% less fat than lamb, 15% less fat than veal, yet a great taste.

The goats we use are all Boers or Boer crosses. We use them because Boer goats, as a breed, are meat goats. They have been raised for centuries in Africa specifically for meat. They are the “Black Angus” of the goat industry and make the best tasting meat. Boers have a fast growth rate and are ready for market by 6 - 8 months old. That translates into tender meat. The texture is similar to pork, firm and meaty with no fat inside the meat. The taste is similar to beef or dark turkey.