By Kenneth Marcos 
In many Filipino households, the smell of simmering kaldereta or pinapaitan brings families together at the table. Behind these familiar dishes is goat meat—an ingredient often valued for its rich flavor but less known for its health advantages.
Goat meat, or chevon, contains lower cholesterol, fewer calories, and less saturated fat compared to most other red meats. Nutrition experts say these qualities make it a good option for families looking for healthier protein choices without giving up traditional flavors. Across the country, goat dishes remain a staple during fiestas, Sunday lunches, and special gatherings.
To ensure better quality and safer handling, goat carcasses are carefully processed after slaughter. They are split, quartered, and divided into wholesale cuts such as the shoulder, rib, loin, leg, breast, and shanks. Each cut serves a different purpose in cooking and processing, helping butchers and consumers make the best use of the meat.
The Department of Agriculture’s Bureau of Agriculture and Fisheries Standards (BAFS) has released guidelines under the Philippine National Standard (PNS) on Chevon Cuts, known as PNS/BAFS 165:2015. The standard explains proper handling, labeling, and utilization of goat meat to help ensure food safety and support local goat raisers and processors.
BAFS encourages farmers, processors, culinary workers, and consumers to learn more about the standard. The agency says that knowing the different cuts allows for better processing and can lead to safer, higher-quality products. It also supports the growing local goat industry, which provides income to many small farmers, especially in rural areas.
As the demand for alternative protein sources increases, government agencies continue to promote standards that protect consumers while strengthening local livestock production. With proper information, goat meat can offer both health benefits and economic opportunities for Filipino communities.
Families interested in learning more about chevon cuts and safe meat handling practices can access the full PNS and its poster through the BAFS website.
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