Tag Archives: goat meat

Holidays bring increased demand for goat meat, TSU experts say

NASHVILLE, Tenn. (TSU News Service) – Looking for an alternative to turkey this Thanksgiving? Try goat meat.

Goat meat dish at Jamaicaway restaurant in Nashville. (photo by Courtney Buggs, TSU Public Relations)

Experts in Tennessee State University’s College of Agriculture say the holidays, particularly Thanksgiving and Christmas, bring increased demand for goat meat – a national area of research for TSU.

“Just like turkey, goat is kind of a holiday meat, for a lot of different cultures,” said Dr. Richard Browning, lead goat researcher at TSU, which has received nearly half a million dollars from the U.S. Department of Agriculture to expand its research on goat meat production.

As the holiday season kicks in, immigrants, in particular, flock to butcher shops, meatpacking plants, farms, and any place that provides goat meat, according to researchers.

Ouida Bradshaw owns two Jamaicaway restaurants in Nashville and has had goat meat on her menu since she opened 14 years ago. She said this time of the year she starts to see an increase in orders for goat meat.

“There’s definitely an increase around Thanksgiving and Christmas,” Bradshaw said. “People put in special orders. They use it as one of their entrees for their Thanksgiving and Christmas celebration.”

Besides being tasty, goat meat enthusiasts say it’s a healthier choice of meat because its naturally lean, meaning it is much lower in saturated fat and cholesterol, having a naturally higher HDL count (the good cholesterol) and a naturally low LDL count (the bad kind of cholesterol), according to the National Kiko Registry. It is also lower in calories than other meats, like beef, and is easier to digest.

Whether it’s goat meat, turkey or any other holiday fixings, Dr. Sandria Godwin, a family and consumer science professor at TSU, said people should make sure they properly handle food.

For instance, if turkey is the main entrée, then she said a thermometer should be used to make sure it’s fully cooked – usually 165 degrees Fahrenheit.

But probably most important, Godwin said, is to make sure that leftovers don’t remain out over two hours.

“Some people leave food out and eat it throughout the day, but that’s not safe,” said Godwin, whose Human Sciences Department at TSU has received a $2.4 million USDA grant to study poultry and food safety.

“It should go in the refrigerator within two hours.”

For more information about TSU’s Human Sciences Department and food safety, visit http://www.tnstate.edu/familyscience/foodnutrition.aspx

For more information about TSU’s goat research, visit http://www.tnstate.edu/faculty/rbrowning/

 

Department of Media Relations

Tennessee State University
3500 John Merritt Boulevard
Nashville, Tennessee 37209
615.963.5331

About Tennessee State University

With more than 8,000 students, Tennessee State University is Nashville’s only public university, and is a comprehensive, urban, co-educational, land-grant university offering 38 bachelor’s degree programs, 25 master’s degree programs and seven doctoral degrees. TSU has earned a top 20 ranking for Historically Black Colleges and Universities according to U.S. News and World Report, and rated as one of the top universities in the country by Washington Monthly for social mobility, research and community service. Founded in 1912, Tennessee State University celebrated 100 years in Nashville during 2012. Visit the University online at tnstate.edu.

 

 

 

Tennessee State University to receive nearly $500K federal grant to expand nationally recognized goat research

NASHVILLE, Tenn. (TSU News Service) – Tennessee State University will receive nearly half a million dollars from the U.S. Department of Agriculture to expand its research on goat meat production.

The USDA’s National Institute of Food and Agriculture on May 16 announced 47 grants totaling almost $17.5 million to improve sustainable agriculture and help rural communities thrive.

Tennessee State leads the nation in research that seeks to boost goat production in the U.S., and plans to use its $496,328 grant to enhance that research.

“We’re pleased that we’re able to get funding to continue our line of investigation on meat goat breeds and their comparative performance,” said Dr. Richard Browning, the lead goat researcher in TSU’s College of Agriculture, Human and Natural Sciences.

Nationwide, agriculture researchers say there’s a demand for goat meat because of a growing population of ethnic groups within the U.S. that consume it, not to mention an increasing number of Americans who are choosing goat over other meats, like chicken and beef, because dietitians say it’s healthier.

To meet the demand, much of the goat meat now in the U.S. is imported from other countries. But TSU’s research, which started in 2002, seeks to change that.

Emily Hayes, a TSU graduate student and research assistant, among some of the breeding does. (Photo by Joan Kite, TSU Public Relations)

“I probably give 10, 12 talks a year across the country on the research,” Browning said. “We have a lot of ethnic groups that have goat as a main part of their diet, and that’s why there’s a demand for goat meat. But we don’t produce enough here.”

TSU’s research herd is comprised of approximately 250 breeding does representing diverse sets of Boer, Kiko, Spanish, Myotonic and Savanna genetics.

Browning said the latest funding from the USDA will mainly be used to study the fifth meat goat breed recently brought into the research program.

“This project is targeting the Savanna goats, which is one of the newer breeds that the industry is looking at as a possible source of improved animal performance,” Browning said.

He said the research is shared with producers, farmers, to help them be more effective in their goat production.

“The other part of this project is to train producers in the detection and management of internal parasites,” said Browning, adding that TSU will be working with goat researchers at Alabama A&M University.

Delicious dish of goat meat at Jamaicaway restaurant in Nashville. (Photo by Courtney Buggs, TSU Media Relations).

Goat meat is naturally lean, meaning it is much lower in saturated fat and cholesterol, having a naturally higher HDL count (the good cholesterol) and a naturally low LDL count (the bad kind of cholesterol), according to the National Kiko Registry. It is also lower in calories than other meats, like beef, and is easier to digest.

Dr. Sandria Godwin is a family and consumer science professor at TSU, as well as a registered dietitian. She has worked with Dr. Browning to produce goat meat recipes.

“It is definitely a healthier choice,” Godwin said.

Heritage Foods USA is an online butcher based in Brooklyn, New York, that supports farmers who raise livestock, including goats. Its cuts are sold to customers in all 50 states, as well as carried in 130 restaurants from New York City to Los Angeles.

The company is an advocate for more U.S. production of goat meat.

“Goats are environmentally low-maintenance and easy to raise,” said Patrick Martins, co-founder of Heritage Foods. “Goat is actually the most widely consumed meat in the world – and America is slowly learning what the rest of the world already knows – that goat meat is delicious, lean, versatile, healthy, and sustainable.”

To learn more about Tennessee State University’s goat research, visit: http://www.tnstate.edu/faculty/rbrowning/.

 

Department of Media Relations

Tennessee State University
3500 John Merritt Boulevard
Nashville, Tennessee 37209
615.963.5331

About Tennessee State University

With more than 9,000 students, Tennessee State University is Nashville’s only public university, and is a comprehensive, urban, co-educational, land-grant university offering 38 undergraduate, 25 graduate and seven doctoral programs. TSU has earned a top 20 ranking for Historically Black Colleges and Universities according to U.S. News and World Report, and rated as one of the top universities in the country by Washington Monthly for social mobility, research and community service. Founded in 1912, Tennessee State University celebrated 100 years in Nashville during 2012. Visit the University online at tnstate.edu.

 

Mooo over beef and chicken! There’s a demand for goat meat in the U.S., and TSU is leading research to produce more of it

NASHVILLE, Tenn. (TSU News Service) – So much for where’s the beef? These days, its where’s the goat meat?

TSU Goats-2
Emily Hayes, a TSU graduate student and research assistant, among some of the breeding does. (photo by Joan Kite, TSU Public Relations)

Nationwide, agriculture researchers say there’s a demand for goat meat because of a growing population of ethnic groups within the United States that consume it, not to mention an increasing number of Americans who are choosing goat over other meats, like chicken and beef, because it’s healthier.

To meet the demand, much of the goat meat now in the U.S. is imported from other countries. But Tennessee State University is leading research that seeks to boost goat production in the U.S.

“I probably give 10, 12 talks a year across the country on the research,” said Dr. Richard Browning, the lead goat researcher in TSU’s Agriculture Department. “We have a lot of ethnic groups that have goat as a main part of their diet, and that’s why there’s a demand for goat meat. But we don’t produce enough here.”

According to the most recent statistics from the U.S. Department of Agriculture, all goat inventory in the U.S. on Jan. 1, 2016, totaled 2.6 million, down 1 percent from 2015.

“Right now, we are importing way more meat than what is being sold within the United States,” said Emily Hayes, a TSU graduate student and research assistant.

TSU’s research herd is comprised of approximately 250 breeding does representing diverse sets of Boer, Kiko, Spanish, Myotonic and Savanna genetics. The university began its goat research in 2002, and TSU officials expect to be awarded federal money from the USDA this year to expand their research.

Browning said much of the research focuses on breed characterization and genetic evaluations.

“Our primary target is female fitness in the doe population, in the breeding herd,” he said. “We’re looking for animals that are able to stay healthy and reproduce with limited inputs.”

The research is shared with producers, farmers, to help them be more effective in their goat production.

TSU junior Moet McFall is focusing on goat reproduction and recently presented her research at the 2017 American Society of Animal Science Southern Conference. While she enjoys the opportunity to help producers, she also appreciates the hands-on experience she believes will benefit her in the workforce.

“Hands-on research looks really good,” McFall said. “You can learn in a classroom, but hands-on experience is what most jobs look for. They want to see that you’ve actually put what you’ve learned to the test.”

Whether goat meat is produced in the U.S. or imported, researchers and restaurant owners who sell it say part of the draw to goat meat is its healthy appeal.

IMG_0954
Delicious dish of goat meat at Jamaicaway restaurant in Nashville. (photo by Courtney Buggs, TSU Media Relations).

Goat meat is naturally lean, meaning it is much lower in saturated fat and cholesterol, having a naturally higher HDL count (the good cholesterol) and a naturally low LDL count (the bad kind of cholesterol), according to the National Kiko Registry. It is also lower in calories than other meats, like beef, and is easier to digest.

Dr. Sandria Godwin is a family and consumer science professor at TSU, as well as a registered dietician. She has worked with Dr. Browning to produce goat meat recipes.

“It is definitely a healthier choice,” Godwin said.

Ouida Bradshaw owns two Jamaicaway restaurants in Nashville and has had goat meat on her menu since she opened 14 years ago.

“Over the years, it has become a very popular entree,” said Bradshaw, who has been featured on the Food Network. “A lot of people come from far away just to get goat meat.”

Heritage Foods USA is an online butcher based in Brooklyn, New York, that supports farmers who raise livestock, including goats. Its cuts are sold to customers in all 50 states, as well as carried in 130 restaurants from New York City to Los Angeles.

The company is an advocate for more U.S. production of goat meat.

“Goats are environmentally low-maintenance and easy to raise,” said Patrick Martins, co-founder of Heritage Foods. “Goat is actually the most widely consumed meat in the world – and America is slowly learning what the rest of the world already knows – that goat meat is delicious, lean, versatile, healthy, and sustainable.”

To learn more about Tennessee State’s goat research, visit:http://www.tnstate.edu/faculty/rbrowning/.

Department of Media Relations

Tennessee State University
3500 John Merritt Boulevard
Nashville, Tennessee 37209
615.963.5331

About Tennessee State University

With more than 9,000 students, Tennessee State University is Nashville’s only public university, and is a comprehensive, urban, co-educational, land-grant university offering 38 undergraduate, 25 graduate and seven doctoral programs. TSU has earned a top 20 ranking for Historically Black Colleges and Universities according to U.S. News and World Report, and rated as one of the top universities in the country by Washington Monthly for social mobility, research and community service. Founded in 1912, Tennessee State University celebrated 100 years in Nashville during 2012. Visit the University online at tnstate.edu.