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Categories and handling for goat meat
We know there is a grade system for pork meat on market nowadays. However, it seems like there is no grading system for the meat. It's classified as a red meat similar to lamb according to the China goat mutton supplier. Today I would like to share the classification and handling for the goat meat with you.
If you’ve purchased lamb before, the same standards apply to goat. According to the news online, the FSIS states that “goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat.” Antibiotics can be present in goat meat, but the use of hormones is not approved. Of course, high quality muttonchop would be classified in another type among the goat meat. When handling goat meat, use the same precautions as you would with other raw meats. There are three different ways to thaw meat: in the refrigerator, in cold water and in the microwave. If you're thawing goat meat in cold water or in the microwave, cook it immediately after thawing. If you're cooking ground goat meat, get the temperature to 160 degrees Fahrenheit.
For goat meat roasts, steaks and chops, cook the meat to at least 145 degrees Fahrenheit. You'll notice fat deposits on the meat when you get them from free shipping goat bone wholesale, but these can be cut away after preparation.