Goats’ meat is an important nutrient source, particularly for people of developing regions, which are situated mainly in the tropics. These regions account for more than 90% of the world goat population of approximately 650 million. Asian, African, and Caribbean peoples in particular consume goat meat. An estimate of the gross distribution of the world goat population is 56% in Asia, 33% in Africa, and 7% in Central America and the Caribbean. Goat meat is a healthy alternative to beef and chicken because of its lower calorie, fat and cholesterol totals. A staple in North African and Middle Eastern cuisine, goat meat comprises 63 percent of red meat consumed worldwide, according to the Alabama Cooperative Extension Service. If you’re looking for a leaner alternative to traditional meats, goat meat could be the answer. In terms of fat, goat is much leaner than other, more readily available meats. Goat meat’s 2.6 grams of total fat per 3-ounce serving is about one-third of beef’s 7.9 grams and roughly half of chicken’s 6.3 grams. The Harvard School of Public Health recommends avoiding red meat or choosing only the leanest cuts, because red meat is notoriously high in saturated fat, which can boost cholesterol levels in the blood and contribute to heart disease. But with just 0.79 grams of saturated fat per serving, goat is a heart-healthy alternative to beef and chicken’s 3.0 grams and 1.7 grams, respectively.