There are different kinds of meats. Those meat lovers are most probably familiar with the usual staples found in the supermarket and their dinner tables– chicken, pork and meat. But there is another meat that is a good source of protein, although it isn’t quite as popular as others. We are talking about goat meat.
While everyone may not be too keen on eating the meat of the goat, there are others who are great fans of this animal for their meat consumption. And why not? Meat from the goats is almost as high in protein as others, but at the same time, it is even better for those wishing to go on a diet. Goat meat has less calories, as well as, cholesterol than chicken, pork and especially beef. But it can be just as filling as others. And of course, just as delicious, too.
There are different variations when we talk of eating goats. If beef has Angus, Kobe, Aussie and Wagyu, for example, then goat meats also have their variations. When we talk of meat production, then there’s Spanish, Boer, Rangeland, Kalahari, Nubian and Kiko goat meat. These are just some of the variations available.
What are the differences among these? They come from different sources or breeds.
The Kiko Goat
One of the most popular among those mentioned above is the Kiko goat. These are goats that are originally bred from New Zealand. It is a relatively new breed as it only started in the 1980s by a couple who decided to experiment and cross breed their dairy goats with the feral ones. The result is the Kiko goat, which stands out as a resilient kind of goat.
Many breeders prefer this breed because of their ability to grow fast. This is probably because they are not picky when it comes to food, eating practically anything. Goat meat produced by crossbreeding the Kiko with other breeds is said to be some of the best meat in the market today.