Meat Goat Carcass Fabrication Dr. Dwight Loveday University of Tennessee-Knoxville Food Science & Technology

Wide Variation in Goat Market Types Dairy vs Meat Large, Medium & Small Results in large variation in market weights 30 to 100+ pounds

Carcass Fabrication Cutting of the carcass to primals, sub-primals and/or retail cuts Carcass: portion after the hide, head, internal organs and feet are removed Primals: wholesale cuts; major divisions of the carcass Sub-primals: major divisions of primals Retail cuts: consumer ready products

Live goat weight is not all edible meat Dressing percentages 45 to 55% (avg 48%) Dressing % is the carcass weight divided by the live weight times 100 Example: 70 lb live goat will yield about a 33.5 lbs hot carcass

Live goat weight is not all edible meat Cooler shrinkage 3 to 10% (avg 5%) 33.5 lbs X 5% = 1.7 lbs Results in a 31.8 lbs to the cutting table

Live goat weight is not all edible meat Bone-in cut yield 70 to 85% of carcass weight Results in about 24 lbs of product Boneless yield 40 to 60% of carcass weight Results in about 16 lbs of product

Meat Goat Carcass Fabrication USDA Institutional Meat Purchasing Specifications (IMPS) describe 5 cutting styles Related to carcass weights Cuts for institutional and retail establishments

Meat Goat Carcass Fabrication Terminology Hindsaddle: portions behind the last rib Foresaddle: portions in front of the last rib Hindsaddle Foresaddle

Meat Goat Carcass Fabrication Hindshank Terminology Hindshank: lower hind leg Foreshank: lower front leg Foreshank

Meat Goat Carcass Fabrication Terminology Sirloin: rump or hip bone area Loin: area of back where ribs are not attached Rack: area of back where ribs are attached Sirloin Loin Rack

Meat Goat Carcass Fabrication Double Terminology Double: both sides of animal Single: Split down backbone: halved Single

IMPS Cutting Styles Platter Style Roasting Style Barbeque Style Food Service Style Hotel Style

Platter Style Carcass Wt: 15 lbs. or less Small goats Remove hind shank & internal fat Carcass un-split Rear legs can be tucked into rib cage & front legs tucked in rear legs Retail cut fabrication not practical

Roasting Style Carcass Wt: 15-30 lbs. Small-medium goats Remove lower hind and fore shank Fabrication includes: A: Leg, Roasting Style B: Loin, Rump On, Double C: Foresaddle, Streamlined D: Neck E: Foreshank A B C D E

Barbeque Style Carcass Wt: 20-40 lbs. Medium sized goats Remove breast bone, lower hind and fore shank Fabrication includes: A: Leg: single or double B: Loin C: Ribs, Fullset D: Neck E: Outside Shoulder F: Breast A B C F E D

Food Service Style Carcass Wt: 30-40 lbs. Large sized goats Suitable for retail cuts Fabrication includes: A: Hindshank B: Leg, Shank Off, Sirloin Off, Partially Boneless C: Sirloin D: Back – loin and rack E: Neck B C D E

Food Service Style (continued) A Fabrication includes: A: Hindshank B: Leg, Shank Off, Sirloin Off, Partially Boneless C: Sirloin D: Back – loin and rack E: Neck F: Outside Shoulder G: Inside Shoulder, Squared H: Ribs, Food Service Style, Breast On, Fullset I: Breast B C D H I G E F

Hotel Style Carcass Wt: >40 lbs. Large sized goats Suitable for hotel/retail cuts (similar to Lamb) Fabrication includes: A: Hindshank B: Leg, Shank Off C: Loin D: Rack E: Neck A B C D E

Hotel Style (continued) Fabrication includes: A: Hindshank B: Leg, Shank Off C: Loin D: Rack E: Neck F: Shoulder, Square-Cut G: Foreshank H: Ribs, Breast Bones Off I: Breast A B C H D I F E G

Cutting Yields for Various Cutting Styles

In Conclusion Goat meat is termed “chevon “ or “cabrito” IMPS will provide cutting direction that will allow goat meat sales to food service and retail markets 5 cutting styles that are related to carcass weight Currently most goat carcasses are sold whole, as 6-piece, or 1½ to 2 inch cubes

Enjoy!

Goat Hotel Style Hindshank Leg Loin Ribs Rack Shoulder, Sq. Cut Foreshank

Goat Shoulder, Square Cut Roasts Chops Stew Kabobs Ground Goat

Goat Shoulder: Roasts Square Cut Shoulder

Goat Shoulder: Roasts Arm Roast

Goat Shoulder: Roasts Blade Roast

Goat Shoulder: Chops & Slices Blade Chops

Goat Shoulder: Chops & Slices Arm Chops

Goat Shoulder: Chops & Slices Neck Slices

Goat Shoulder: Other Stew Kabobs Ground Goat

Goat Rack Roasts Chops Riblets

Goat Rack: Roasts Rack Roast

Goat Rib: Roasts Crown Roast

Goat Rack: Riblets b

Goat Loin Roasts Chops

Goat Loin: Roasts Loin Roast

Goat Loin: Roasts Double Loin Roast, Boneless

Goat Loin: Chops Loin Chops

Goat Loin: Chops Double Loin Chops

Goat Loin: Chops Double Loin Chops, Boneless

Goat Leg Roasts Chops Slices Kabobs Stew Ground Goat

Goat Leg Hindshank Center Section (c+d+e) Sirloin Section (a+b)

Goat Leg: Roasts Whole Leg

Goat Leg: Roasts Leg Sirloin Off

Goat Leg: Roasts Leg, Boneless

Goat Leg: Roasts Sirloin Half

Goat Leg: Roasts Shank Half

Goat Leg: Roasts Frenched-Style Roast

Goat Leg: Roasts American-Style Roast

Goat Leg: Chops Sirloin Chops

Goat Leg: Slices Leg Center Slices

Goat Leg: Other Cuts Ground Goat Stew Cubed Steak Kabobs

Goat Foreshank and Hindshank Stew Shank Ground Goat

Goat Ribs Whole Ribs Trimmed Ribs

Goat Ribs Trimmed Ribs Rolled Ribs

Goat Ribs Whole Ribs Spareribs Riblets

Goat Ribs Whole Ribs Ground Goat Stew