Meat
Breast
Goat breast is the fatty plate from the underside—layers of meat and fat that need long moist heat or careful roasting so collagen melts and fat bastes the lean streaks. Flavour is rich and distinctly goaty in a pleasant way when the animal is young; older dairy goats can be stronger. Braise, slow-roast, or confit-style cook until tender, then crisp the exterior if wanted. Slice across the layers. Excellent for stuffed rolls and sticky glazed plates. Trim excess fat only if it overwhelms; some fat is the point of the cut.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.94 g
- Saturated Fat 2.78 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.62 g
- Polyunsaturated Fat 0.54 g
- Cholesterol 72.4 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.8 g
- Water 60.1 g
- Energy 157 kcal
- Water 60.1 g
- Protein 25.8 g
- Fat 5.94 g
- Saturated Fat 2.78 g
- Monounsaturated Fat 2.62 g
- Polyunsaturated Fat 0.54 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.13 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 362 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.13 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Breast muscle is lean white meat when skinless.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mediterranean cooks slow-roasted goat breast for festive household meals.
South Asian braises included fatty goat breast pieces for richness in gravy.
Modern butchers revived goat breast for restaurant confit and roast specials.