My colleague Allison Aubrey’s story last week about giving an African a goat as an act of charity got me wondering: Why don’t we see more goats here in the United States?
After all, there’s a lot to love about goats. Their meat is healthful — lower in saturated fat and cholesterol than beef, pork, or even chicken. And it’s not an unfamiliar taste. “I wouldn’t be able to taste the difference between goat and beef, honestly,” Jack Mauldin, who raises goats near Ecton, Tex., tells The Salt.
Goats aren’t picky about what they eat. They like tough-to-digest shrubs that cows avoid. In fact, they’ve been used to restore wildlife habitat in areas that have been overrun by woody invasive species like the multiflora rose. They can prosper in places that a lot of other animals find dry and barren. Some have called goat meat “the other (sustainable) red meat.”