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As of the early 2020s, Australia was responsible for only 0.4% of worldwide goat meat production, and its domestic market was small; only 9% of locally produced goat meat was consumed there. However, the country was also the world's largest exporter of the product, with 35% of all goat meat exports, accounting for 44% of the global export value of the product. Most of Australia's goat meat exports were in the form of frozen whole carcasses.<a href="
https://en.wikipedia.org/wiki/Goat_meat#cite_note-tg_2024-07-17-23"><span>[</span>22<span>]</span></a>
The country's biggest market for the product was the United States, with an average 60% volume share in the first half of the decade.[22] The next largest markets were South Korea, China and the Caribbean.[16]
According to Meat & Livestock Australia (MLA), 2,364,307 goats were slaughtered in Australia in 2023.[22] The figure for slaughtered goats published by the Australian Bureau of Statistics for the following year, 2024, was 3.5 million.[19] MLA recorded that year's goat meat production in Australia as being 54,017 tonnes (53,164 long tons; 59,544 short tons), the highest tonnage ever.[16]
The bulk of Australia's goat meat is produced from feral rangeland goats, captured and gathered through goat depots, and then sent to an abattoir.[22][16] However, some producers have adopted managed programs capable of breeding meatier animals more consistent in size and quality.[16] Feral goats range all over Australia, but are most prevalent in western New South Wales, where the population was estimated in 2020 at 4.9 million
Nutrition and health effects
Goat is a form of red meat. Red meat is a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12.[23] According to the International Agency for Research on Cancer (IARC), unprocessed red meat probably causes cancer, particularly colorectal cancer.[24] Studies have also linked red meat with higher risks of cardiovascular disease[25] and type 2 diabetes.[26] If meat is processed, such as by salting, curing, or smoking, health risks further increase.[24] The World Cancer Research Fund recommends limiting red meat to no more than three servings per week.[27]
Amount Per 100 grams[28]
Energy : 600 kJ (143 kcal)
% Daily Value
Protein 27.1 g 54%
Total Fat 3.03 g 4%
Saturated fat 0.9 g 4%
Cholesterol 75 mg 25%
Carbohydrate 0 g 0%
Iron 3.73 mg 20%
Phosphorus 201 mg 28%
Potassium 405 mg 11%
Sodium 86 mg 3%
Zinc 5.27 mg 55%
Selenium 11.8 μg 21%
Niacin–Vitamin B3 3.95 mg 24%
Choline 106 mg 21%
Vitamin B12 1.19 μg 20%
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