Meat
Carcass
A goat carcass is the dressed body—smaller than sheep of similar age in many breeds, with lean cover and a high bone-to-meat ratio on cabrito and young animals. It is the source of leg, shoulder, rack, loin, neck, and offal. Flavour intensity rises with age and diet; milk-fed kids are mild, mature bucks stronger. Break cold into primals suited to local markets: whole roast kids, curry pieces, chops, and mince. Age lightly if fat allows. Whole-carcass roasting remains a feast tradition from Mexico to the Mediterranean and Middle East.
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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 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 69.3 mg
- Sodium 61.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.9 g
- Energy 265 kcal
- Water 47.9 g
- Protein 29.9 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.92 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 535 mg
- Major Minerals 533 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.92 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Early domestication made whole goat carcasses a foundation of pastoral diets.
Mexican cabrito traditions centred on young whole goat carcasses.
Halal and specialty trade shipped half-carcass goat to diaspora markets worldwide.