Is Goat Classified as" Red" Meat?
Yes, goat is considered red meat.

Safe Handling of Goat Meat
At the grocery store, make your selection of goat meat from the refrigerator case just before checking out at the register. Put packages of raw meat in disposable plastic bags (if available) to contain any leakage, which could cross-contaminate cooked foods or raw produce. Take packaged meat home immediately and refrigerate it at 40 °F or below; use within 3 to 5 days (1 or 2 days for ground goat meat), or freeze (0 °F or below) for up to a year. However, if kept frozen continuously, it will be safe indefinitely.

Before and after handling any raw meat or poultry, always wash hands in warm, soapy water for 20 seconds.

Safe Thawing
There are three ways to thaw meat: in the refrigerator, in cold water, and in the microwave. Never thaw on the counter or in other non-refrigerated locations. It's best to plan ahead for slow, safe thawing in the refrigerator. To thaw in cold water, do not remove packaging. Be sure the package is airtight or put it into a leak proof bag. Submerge the package in cold water, changing the water every 30 minutes. Cook immediately.

When microwave-defrosting meat, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving-defrosting. Partially cooking food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refrigerating or refreezing because they may have been held at temperatures above 40 °F, where bacteria multiply rapidly.

Cooking of Goat Meat
For safety, cook ground goat meat to 160 °F. Roasts, steaks, and chops can be cooked to a safe minimum internal temperature of 145 °F as measured with a food thermometer. Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.

Kid meat lends itself to all recipes for lamb: chops, leg or shoulder, crown roasts, rack or saddle, and kebabs. A goat carcass rarely has much fat to protect it from drying. Goat meat is generally quite lean, although its higher moisture content makes it tender when handled properly.

The meat of adult goats is almost always subjected to stewing because of its relative toughness, but in stews, it is flavorful and tender.

Storage Times
Consumers should follow these tips for home storage of goat meat.

	Follow handling recommendations on the product. Keep meat in its package until it's ready to be used.
	Take goat meat home immediately and refrigerate at 40 °F or below.
	For best quality, use ground or cubed goat meat (such as stew meat) within 2 days of purchase and larger cuts within 3 to 5 days, or freeze the meat at 0 °F or below.
	It is safe to freeze meat in its original packaging. If freezing longer than 2 months, overwrap as you would any food for long-term storage.
	Ground or cubed goat meat will keep its best quality in the freezer for 4 months. Larger cuts, such as chops, steaks, legs, or loins, will keep their best quality 6 to 9 months; ground meat, 3 to 4 months. Frozen goat meat remains safe indefinitely if kept frozen continuously.