Goat meat has been established as a lean meat with favorable nutritional qualities, and it's an ideal choice for the health-conscious consumer. Table 1 compares the nutrient values of prepared goat meat, chicken, and other red meats consumed in the United States.
|Saturated Fat (g)||0.93||1.01||3.527||2.87||3.59|
| Per 3 oz. of cooked meat|
 USDA Nutrient Database for Standard Reference, Release 22 (2009)
As shown in table 1, goat meat is lower in calories, total fat, saturated fat, and cholesterol than traditional meats. Less saturated fat and less cholesterol mean healthier red meat for the health-conscious consumer. Additionally, goat meat has higher levels of iron (3.7 mg) when compared to a similar serving size of beef (1.7 mg), pork (1.1 mg), lamb (1.42.2 mg), and chicken (1.0 mg). Comparatively, goat meat also contains higher potassium content with lower sodium levels. Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb.
Goat meat offers more nutritional value, greater health benefits, and is an ideal choice to be considered as "the other red meat." As the health benefits of goat becomes more widely known among the general population, the demand for alternative low-fat red meat should also continue to increase.