This may sound like an odd question but here goes. I understand that goat meat is much like venison, in that there is very little intramuscular fat. I have butchered many deer myself. The fat collects internally and along the back and sides of the animal. Is this the way fat collects on the goat? Here's the real question. Deer fat is nasty. Extremely unpalatable. Is goat fat the same way? Or if you were having some of your chevon ground up or made into sausage, would you add some of the fat back in? When making venison sausage, meat packers generally use beef or pork fat. Thanks.