USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Photo

Goat is thought to have been one of the earliest domesticated animals. 

Cave art 10,000 to 20,000 years ago indicates that goats were common 

and important food animals. At the present time, goats provide the principle 

source of animal protein in many North African and Middle Eastern nations. 

Goat is also important in the Caribbean, in Southeast Asia, and developing 

tropical countries. Three-fourths of all the goats in the world are located in the 

developing regions of the world.

Kids (goats under a year of age) are often slaughtered when 3 to 5 months of 

age and weighing from 25 to 50 pounds. Kids do not store much body fat until 

they are about a year old. Many goats are older than a year and heavier when 

marketed, but most, except aged cull goats, are slaughtered when less than a 

year of age. The meat of older goats is darker and less tender, but more juicy 

and flavorful than kid. The meat from male goats is lighter in color and lower 

in fat. The meat from female goats is more desirable for steaks and chops 

because it is more tender.

In the U.S., there are four distinct types of goats:

1. Dairy goats, raised primarily for milk;

2. Spanish or Mexican goats, produced for meat on a variety of open

 rangeland; 

3. South African Boer goats, a recently introduced breed that can adapt

 to various climates and can rebreed while still nursing; and 

4. Angora goats, raised primarily for their wool used to make cloth.

Excess males and cull goats are also used for meat. The Spanish and Angora 

goats are increasing in numbers in the Southwestern States, primarily in 

Texas. On brushy ranges, they improve the pasture for cattle and sheep by 

eating large amounts of twigs, shrubs, and brush.

Yes. Goats are covered under the U.S. Federal Meat Inspection Act of 1906 and 

thus must be slaughtered under Federal or State inspection. Any carcasses 

slaughtered for sale must be inspected. Following are the number of goats 

federally inspected in various years.

2010 779,000 

2004 558,857

1999 463,249

1994 364,905

1989 230,297

1984 107,299

Goat from Farm to Table

With the growing popularity of Caribbean and Indian cuisine in America, goat meat is finding its way into many more recipes. Goats are under mandatory USDA inspection. Read on for more information about this red meat.

Background on Goat

How are goats raised for 

food?

Are goats inspected?
Food Safety Information 2

Goat from Farm to Table

No. There are no quality or yield grades for goat meat.

No. Hormones are not approved for growth promotion in goats.

Antibiotics may be given to prevent or treat diseases in goats.

A “withdrawal” period is required from the time most antibiotics are 

administered until it is legal to slaughter the animal. This is so residues have 

enough time to exit the animal’s system.

Goat meat is tested for antibiotics, sulfonamides, and pesticide residues if 

problems are suspected. Imported goat meat is sampled at ports of entry 

for residues that may result from the use of animal drugs, pesticides, or 

environmental contaminants. Data from residue monitoring rarely show 

residue violations.

Retail cuts of goat are similar to those for lamb or mutton. Goat should have 

light pink to bright red, firm, fine-grained flesh with well-distributed white 

fat. In some breeds of goat, there can be color variation between males and 

females; in other breeds, there is no difference.

The demand for meat from goats has increased in some markets of the 

Southeastern USA, which has led to new marketing opportunities for the small 

farmer/rancher. There has been an increase in the influx of ethnic groups from 

areas of the world where goat meat comprises a significant portion of the 

diet. In addition, there has been an increase in the consumption of “ethnic” 

foods as consumers explore and broaden their culinary experiences. Goat 

meat is often served in specialty dishes centered at festival or holiday events.

Yes, goat is considered red meat.

Handle goat the same as any other type of meat. At the grocery store, make 

your selection of goat meat from the refrigerator case just before checking 

out at the register. Put packages of raw meat in disposable plastic bags (if 

available) to contain any leakage, which could cross-contaminate cooked 

foods or raw produce. Take packaged meat home immediately and refrigerate 

it at 40 °F or below; use within 3 to 5 days (1 or 2 days for ground goat 

meat), or freeze (0 °F or below) for up to a year. However, if kept frozen 

continuously, it will be safe indefinitely.

Before and after handling any raw meat or poultry, always wash hands in 

warm, soapy water for 20 seconds. 

There are three ways to thaw meat: in the refrigerator, in cold water, and 

in the microwave. Never thaw on the counter or in other non-refrigerated 

locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. To 

thaw in cold water, do not remove packaging. Be sure the package is airtight 

or put it into a leakproof bag. Submerge the package in cold water, changing 

the water every 30 minutes to be sure it stays cold. Cook immediately.

When microwave-defrosting meat, plan to cook it immediately after thawing 

because some areas of the food may become warm and begin to cook during 

microwaving-defrosting. Partially cooking food is not recommended because 

any bacteria present wouldn’t have been destroyed.

Foods defrosted in the microwave or by the cold water method should be 

cooked before refrigerating or refreezing because they may have been held at 

temperatures above 40 °F, where bacteria multiply rapidly.

Retail Cuts of Goat

Where is goat meat 

consumed?

Is goat classified as 

“red” meat?

Safe Handling of Goat 

Meat

Can hormones and 

antibiotics be used 

when raising goats?

Safe Thawing

Is goat meat graded?
The USDA is an equal opportunity

 provider and employer.

September 2011

Food Safety Questions?

Goat from Farm to Table

Call the USDA Meat & Poultry Hotline

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

For safety, cook ground goat meat to 160 °F as measured with a food 

thermometer. Cook all raw goat beef steaks, chops, and roasts to a minimum 

internal temperature of 145°F as measured with a food thermometer before 

removing meat from the heat source. For safety and quality, allow meat to 

rest for at least three minutes before carving or consuming. For reasons 

of personal preference, consumers may choose to cook meat to higher 

temperatures. Less tender cuts should be braised (roasted or simmered with a 

small amount of liquid in a tightly covered pan) or stewed.

Kid meat lends itself to all recipes for lamb: chops, leg or shoulder, crown 

roasts, rack or saddle, and kebabs. A goat carcass rarely has much fat to 

protect it from drying. Goat meat is generally quite lean, although its higher 

moisture content makes it tender when handled properly.

The meat of adult goats is almost always subjected to stewing because of its 

relative toughness, but in stews, it is flavorful and tender.

Consumers should follow these tips for home storage of goat meat.

•	 Follow handling recommendations on the product. Keep meat in its 

package until it’s ready to be used.

•	 Take goat meat home immediately and refrigerate at 40 °F or 

below.

•	 For best quality, use ground or cubed goat meat (such as stew meat) 

within 2 days of purchase and larger cuts within 3 to 5 days, or freeze 

the meat at 0 °F or below.

•	 It is safe to freeze meat in its original packaging. If freezing longer 

than 2 months, overwrap as you would any food for long-term 

storage. 

•	 Ground or cubed goat meat will keep its best quality in the freezer for 

4 months. Larger cuts, such as chops, steaks, legs, or loins, will keep 

their best quality 6 to 9 months; ground meat, 3 to 4 months. Frozen 

goat meat remains safe indefinitely if kept frozen continuously.

Cooking of Goat Meat

Storage Times

Send E-mail questions to MPHotline.fsis@usda.gov.

AskKaren.gov

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a live 

chat during 

Hotline 

hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854).

 The hotline is open Monday 

through Friday from 10 a.m. to 4 

p.m. ET (English or Spanish).

Recorded food safety messages are available 24 hours a 

day. Check out the 

FSIS Web site at

 

www.fsis.usda.gov Mobile phone users

can access m.askkaren.gov

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