Meat and Livestock Australia Global Goatmeat Snapshot March 2021
Goatmeat is widely consumed around the world but remains a largely niche part of many consumers’ diets, with demand mostly among key ethnic segments. Per capita consumption varies greatly between countries and is largely underpinned by local production and tradition. While population growth and increasing household wealth provide a broadly positive outlook for global meat consumption, Australian goatmeat needs to overcome some key barriers to tap into opportunities in developed markets.
- Goatmeat, like sheepmeat, has no religious taboos when compared with other proteins such as beef and pork, and, in some cultures, has a unique role in religious and traditional family events.
- Its niche status can be considered a challenge, but also an opportunity in markets where there is potential to dial up the health and nutritional credentials of goatmeat.
- Consumers’ lack of familiarity with goatmeat and consequent low confidence preparing it remain challenges for it across many markets.
- Australian goatmeat production and exports are exposed to the somewhat volatile supply of the rangeland goat flock and seasonal conditions.
- Goatmeat is considered most suitable for slow, wet cooking methods like curry, and as such is strongly associated with Indian, Pakistani and Nepalese cuisines. On menus, goat is often interchangeable with sheepmeat and other red meats.
