Argumentative Essay On Goat Food

Goat: It’s What Should Be for Dinner

Beef is “what’s for dinner,” pork is “the other white meat,” lamb is something many reserve for Christmas Eve or Easter dinner, turkey is the traditional Thanksgiving staple, and everything else tastes like chicken. There are plenty of meats out there in the local grocery store or meat market to choose from when selecting a protein for the dinner table, but there is one popular species of livestock that is missing from the list here that many enjoy around the world, but not so much in the U.S. Nope, not rabbit or quail, but goat. Although many Americans are not familiar with the cuisine gleaned from our caprine friends, goat is one of the most widely consumed meats in the world. According to an article by a researcher at the University of California, Davis, approximately 63 percent of the world’s population consumes goat meat on a regular basis. With the U.S. population only comprising a little under five percent of the total world population, there are many people missing out on this popular protein! In 2012, the USDA’s National Agriculture Statistics Service reported that there are over 2.25 million meat goats produced in the U.S. each year. Granted, that number is small in comparison to the numbers

currently is low consumption of goat meat. Many are familiar with goat’s milk from the dairy side of the industry, but very few are familiar with goat meat. This is concerning because consumers are missing out on the nutritional benefits, taste, and variety that goat meat can provide in one’s diet. Over 150,000 goat producers across the nation and the agriculture industry as a whole are missing out on the potential for expansion and growth that the goat industry could have. Goat has the potential to be a mainstream meat with popularity similar to that of chicken or beef, but it just is not there yet because consumers are not eating goat meat for various