Goat meat is lean and has nutritious qualities consistent with what health experts regard as a healthy meat alternative, particularly due to its low fat and cholesterol content. Due to its molecular structure, goat meat is easier to digest and is lower in calories. Australian and New Zealand goats are derived from clean, low-risk chemical residue production systems and have limited exposure to chemicals. They have no added hormones. Australia and new Zealand have a National Livestock Identification System (NLIS) for the identification and tracing of animals for biosecurity, food safety, product integrity and market access.
Varying Sizes – Goat meat has a firm texture, with flavor profiles from mild to strong depending on the age of the animal. Although animals are not graded for age, the youngest and more tender meat will be in the <12kg (26 lb down) weight range; the more affordable but still young and tender meat in the 12-16 kg (26-35 lb) weight range; the strong flavored, firm meat in the >16 kg (35 lb up) weight range. Our experience will guide you to the right meat type for your business.