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Could Goat Meat Boost Athletes’ Performance?

Goat meat, popularly savored by many, is rumored to enhance the stamina of athletes. But how accurate is this assertion?

Proper nutrition is indispensable for athletes, such as those who competed in the 2018 Jakarta and Palembang Asian Games, to ensure they perform at their peak. Numerous foods are believed to fuel athletes’ vigor, and goat meat is among them. But is this truly the case?

Competing athletes, especially in disciplines demanding immense stamina, require top-notch nutrition. Beyond hydration, food plays a pivotal role in determining their on-field performance.

✅The Significance of Nutrition for Athletes

Nutrition holds paramount importance for athletes. Proper dietary management is essential to maintain their health, nutrition, and fitness. Moreover, it’s necessary for athletes to achieve the specific physique required for their respective sports.

Many are convinced that one of the foods capable of offering that extra burst of energy is goat meat. Although it might not be as mainstream as beef or chicken, goat meat is a protein source favored by many, including athletes. For instance, during the recent Eid al-Adha celebrations, athletes at the Athletes’ Village in Jakabaring Sport City, Palembang, relished goat meat skewers, honoring the traditional festivities.

Despite its popularity, some perceive goat meat as detrimental to health, linking it to hypertension and cholesterol.

However, according to Dr. Karin Wiradarma from KlikDokter, this perception is misguided. In reality, goat meat can be a healthier alternative protein source compared to beef and chicken.

A serving of 85 grams of goat meat contains 122 calories, 2.6 grams of fat, and 64 milligrams of cholesterol. In contrast, the same serving size of chicken has 162 calories, 6.2 grams of fat, and 76 milligrams of cholesterol. Beef, on the other hand, in an 85-gram serving, contains 179 calories, 7.9 grams of fat, and 73 milligrams of cholesterol.

Clearly, when compared, goat meat possesses lower fat and cholesterol content than chicken and beef. Additionally, goat meat is known to be rich in iron, even doubling the amount found in chicken.

✅Does Goat Meat Truly Energize Athletes?

Being a type of red meat, consuming goat meat in appropriate quantities can indeed be beneficial for the body. However, one must be cautious in its preparation. If goat meat is cooked with coconut milk or peanut sauce, it can potentially lead to hypertension and elevated cholesterol levels.

Moreover, the quantity consumed matters. As stated by Dr. Kartika Mayasari to KlikDokter, excessive goat meat consumption can result in fatigue. She notes, “One might feel instantly drained after consuming too much goat meat.” This is because red meat is densely packed with protein, requiring the body to expend significant energy in digestion.

Digesting goat meat can be even more challenging if consumed without sufficient prior intake or on an empty stomach, as there’s no available energy for the digestion process.

The benefits or drawbacks of goat meat hinge on its consumption quantity and preparation method. Hence, it’s wise to consume goat meat judiciously.

Dr. Dyah Mega Inderawati, also from KlikDokter, recommends a daily intake of no more than 70 grams of goat meat for menu makanan para atlet. If served as skewers, this equates to about five medium-sized skewers. Athletes aren’t discouraged from consuming goat meat since it’s a protein source that can generate energy, potentially boosting their vigor. Nevertheless, it’s crucial to monitor the quantity and cooking methods to ensure that the health benefits of goat meat aren’t negated by potential drawbacks.

5 Levels of Steak Maturity

Come on, who here likes to eat western-style steak? In contrast to Indonesians, steaks abroad are usually provided with additional salad and French fries. We usually eat steak, which is usually called rendang. Not infrequently we also eat steak ala-ala covered in flour. It’s understandable because most Indonesians like fried flour in flour (I’m one of them).

So Western steaks are usually consumed at different levels of maturity. There are several maturity levels to choose from. Each level of maturity has a different taste and texture for sure. What are the levels of doneness of the steak? Let’s see below.

✅ Rare

Rare steaks usually don’t suit our Indonesian tongues. You see, this rare meat is only cooked on the outside. About 80% of the inside is still red. Well, this rare level of maturity is usually the most in-demand by Caucasians because they think the meat is super soft and juicy.

Usually, to get this level of doneness, the meat on the inside must be at a temperature of around 48 – 50°C. You can check using a food thermometer. Oh yes, make sure to check it when the meat has just been transferred from the grill pan to the plate, yes, not when it is on a direct heat source. So, if you use your hands, try it with your left hand, and stick your right thumb and forefinger together. Continue, press the bottom of the thumb. That’s roughly the description of the tenderness of rare meat.

✅ Medium Rare

So if medium rare is similar to rare. It’s just that the meat is cooked more. When compared to rare, about 60% of the meat inside is still red. The term steak is half cooked. French Caucasians usually eat this medium-rare steak with salad.

With a food thermometer, medium rare meat should be 55-60°C. The texture of the meat is also juicy and tender. Now try to find your left thumb and left middle finger. Hold the bottom of the thumb again.

✅ Medium

This medium maturity level is the standard for the delicacy of steak in various countries. Of course, the texture of the meat is not as juicy as rare or medium rare anymore.

A medium steak has a lot more brown and just a little bit of pink on the inside, maybe 40% or so. If according to steak lovers who are native to America, the level of maturity of this steak is the most favorite and delicious level for enjoying steak. Usually, the meat inside if measured will be a temperature of 60-65°C. How to measure try combining the thumb with the ring finger, and press the bottom of the thumb.

✅ Medium Well

The medium well level is usually the level that can be tolerated by the American tongue in general. The meat is almost completely cooked, but still a little juicy. There’s still a bit of pink in it, about 20%.

Usually, the internal meat will be around 65-69°C when measured with a food thermometer. The way to measure it is the same as a medium, except that we can see again that the color is browner than medium.

✅ Well Done

If you like to eat steak with the perfect level of doneness, aka really thorough, well done is the choice. You won’t find a hint of red on the inside. The texture of the meat will of course be tougher and no longer juicy because all the fat has been toasted.

In terms of appearance, the color is definitely brown and a bit dry. Usually, the inner meat will be around 70-90°C. To measure, join your thumb with your little finger and feel the flesh under your thumb. That’s the tenderness of well-done meat.

Just for your information, in that restaurant steak meat is sold in various types of cuts. This also shows which part of the cow’s body this meat comes from because the taste and texture produced will of course be different too.

Well, it’s clear about the types of western steak doneness levels to choose from. So tomorrow you don’t need to be confused anymore when you go to a steak restaurant and choose which level of doneness suits your taste buds the most. Personally, I prefer medium well. The problem is that this level of doneness is the most tolerable by my tongue and eyes (because at least I can’t see the red steak). But back to each other’s tastes. Happy steak hunting!