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Alchemy Acres
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Tip of the Month





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I must admit that I cannot eat my own cherubs - sort of like devouring a family member. And besides, I've worked for over 20 years to build my gene pool to the point where I don't get "culls". Still, there's always the chance that I (or you) could have a "buck year" and have a large surplus of bucklings. There is a large ethnic market for these meat animals. Middle Eastern and Latin cultures know something that we Anglos apparently don't - namely that chevon (goat meat) is not only nutritious, but also delicious. Just consider the comparative nutrition values listed in the table below:

Comparative Nutrition of Major Meats
Cooked(3 oz)
Calories
Fat(g)
Saturated Fat(g)
Protein(g)
Iron(mg)
Goat
122
2.5
.79
23
3.3
Beef
245
16
6.8
23
2.9
Pork
310
24
8.7
21
2.7
Lamb
235
16
7.3
22
1.4
Chicken
120
3.5
1.1
21
1.53

These values were gleaned from various USDA and Dept. of Agriculture bulletins, and it is immediately obvious that chevon is lower in calories, fat, and saturated fat, while being higher in protein and iron contents. I tell you folks - this ain't bad at all. The only comparable meats - chicken and seafood - have decided drawbacks. Due to hormonal contamination and salmonella, chicken is not always acceptable, and we've all read with concern about contamination of fish with various chemicals (e.g. mercury). So chevon looks better all the time. Now that we know the chevon is just super, what the heck do we do with it? Well, I'm pretty big into "one-dish" meals, so here is a recipe for goat stew.

So there you have it. Every now and then, I'll toss in a recipe for cooking goat. It is a ready source of nutritious meat, and can help you turn a profit on your little (or big) goat-keeping enterprise. Have a nice month, and if you have a topic you'd like covered, drop me an e-mail.


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Welcome PageDescription of Dairy HerdWhat's New at the Site?Crafts and Nifty StuffAlchemy's MenagerieTip of the MonthPrevious Tips of the MonthOther Resources of Interest