Goat meat - benefits and harm to the body

Goat meat has several characteristic features. Some compare goat meat with lamb - unlike beef, these two types of meat have a specific smell. There are dairy and meat goats - the first to breed for large volumes of milk. The meat in such goats has a characteristic smell, which appears due to metabolism and physiological characteristics (a large number of sweat glands). There are meat goats, whose meat is very tender, the smell is weak and it is very easy to get rid of it with the help of special processing. More refined is the meat of young goats, which are no more than three months old. Well, castrated kid’s meat is considered a true delicacy all over the world. Such goats are calmer, they move less, the absence of male sex hormone makes the meat tender, without additional unpleasant odors. In this article we’ll talk about the benefits of goat meat, consider the harmful properties and contraindications to this product, and also learn how to cook meat so that it turns out to be soft and aromatic.

Useful properties of goat meat

Goat meat is really very useful for the human body - it contains a huge amount of vitamins, minerals and fatty acids. Unlike beef, goat meat contains less fatty veins, it is more lean and dietary. Let's try to figure out how goat meat affects a person.

Low fat content allows the use of goat meat in dietary and rehabilitation nutrition. Goat meat has the ease of white rabbit and chicken meat, but it also perfectly raises hemoglobin, like red beef meat.

The meat practically does not contain fat, so the product is recommended for use during weight loss. Moreover, regular consumption of meat improves the body's metabolism.

Unlike beef, goat meat contains a minimal amount of cholesterol.

Most cattle breeds are susceptible to parasite infection, but not goat meat. In this product you will never meet larvae or adult worms.

The meat is very useful for patients with heart and vascular diseases, it is considered the most easily digestible, regular consumption of the product is an excellent prevention of atherosclerosis.

Goat meat contains special substances that reduce the risk of Alzheimer's.

Goat meat perfectly removes excess fluid from the body, facilitates the work of the kidneys, eliminates puffiness and bags under the eyes.

Goat meat is very useful for diseases of the spine, it improves the condition of cartilage, promotes tissue regeneration with sprains and bruises.

Goat meat has a beneficial effect on the liver, cleanses it after alcohol, nicotine, food and drug poisoning.

Goat very rarely causes allergies, the product is recommended for allergy sufferers, it is safe even for the first feeding of babies.

All these beneficial properties of goat meat make the product truly valuable. Goat meat is served in elite restaurants all over the world, in some cuisines of the world they value this meat much higher than beef or lamb. But in order to preserve all the useful properties of the product, meat can not be subjected to prolonged heat treatment.

Goat - harm and contraindications

Goat meat is so safe and useful that it has virtually no contraindications. Mashed potatoes can be safely given to a child of the first year of life with the introduction of meat supplements. Goat can be eaten by pregnant and lactating women.Some people are allergic to protein - they are generally contraindicated in any meat, and goat meat is no exception. Very rarely, individual goat meat intolerance occurs, in this case, the use of the product should be abandoned. Some people do not like goat meat because it has a specific smell. But this problem can be completely solved.

How to choose and cook goat meat

It is better to buy meat in those places where it does not lie down - as a rule, this is a market. Good goat meat should be red in color; it should not be windy or dry. After cooking, the goat’s meat will be slightly lighter than beef. Meat should not be loose or slimy. Press on the red pulp of the meat carcass - after deformation, the meat should straighten quickly and take its previous shape. Sometimes sellers give out mutton for goat meat - remember that goat meat has a lighter structure, moreover, fat accumulates in the peritoneum, and not on the surface of the carcass, like a ram. Smell the meat - let's say a slight smell, which can be suppressed during cooking. If the meat stinks frankly, you should not buy it.

So that the meat does not exude an unpleasant odor, this should be taken care of already during the slaughter of livestock. When removing the skin, you need to carefully monitor that the skin does not come into contact with the outside of the meat, because often the unpleasant smell is the sweat of the animal. Before cooking, the meat is pre-soaked, cooked on the second or third broth. Various spices, especially rosemary, are necessarily added to the water - it perfectly suppresses odors. If you plan to bake or fry the meat, you need to pickle it for a long time - at least 24 hours. You can get rid of the unpleasant odor by adding a glass of white wine to the marinade. Goat goes well with any side dishes - cereals or vegetables.

In villages, goats are an integral part of the general economy. They are unpretentious, give a lot of milk, from which cheese, butter and other products are made. People use the goat’s fluff and hair, and enjoy its tender meat with pleasure. And the goat is an incredibly smart animal that has smartness and a wonderful memory. Unlike a cow, a goat does not have tuberculosis and brucellosis. Therefore, you can eat goat meat without fear!

Video: how to cook goat meat deliciously