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

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

3. 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

4. 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

5. 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

6. 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

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

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

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

10. 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

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

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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. Cutting Yields for Various Cutting Styles

21. 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

22. Enjoy!

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

24. Goat Shoulder, Square Cut
Roasts
Chops
Stew
Kabobs
Ground Goat

25. Goat Shoulder: Roasts
Square Cut Shoulder

26. Goat Shoulder: Roasts
Arm Roast

27. Goat Shoulder: Roasts
Blade Roast

28. Goat Shoulder: Chops & Slices
Blade Chops

29. Goat Shoulder: Chops & Slices
Arm Chops

30. Goat Shoulder: Chops & Slices
Neck Slices

31. Goat Shoulder: Other
Stew
Kabobs
Ground Goat

32. Goat Rack
Roasts
Chops
Riblets

33. Goat Rack: Roasts
Rack Roast

34. Goat Rib: Roasts
Crown Roast

35. Goat Rack: Riblets b

36. Goat Loin
Roasts
Chops

37. Goat Loin: Roasts
Loin Roast

38. Goat Loin: Roasts
Double Loin Roast, Boneless

39. Goat Loin: Chops
Loin Chops

40. Goat Loin: Chops
Double Loin Chops

41. Goat Loin: Chops
Double Loin Chops, Boneless

42. Goat Leg
Roasts
Chops
Slices
Kabobs
Stew
Ground Goat

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

44. Goat Leg: Roasts
Whole Leg

45. Goat Leg: Roasts
Leg Sirloin Off

46. Goat Leg: Roasts
Leg, Boneless

47. Goat Leg: Roasts
Sirloin Half

48. Goat Leg: Roasts
Shank Half

49. Goat Leg: Roasts
Frenched-Style Roast

50. Goat Leg: Roasts
American-Style Roast

51. Goat Leg: Chops
Sirloin Chops

52. Goat Leg: Slices
Leg Center Slices

53. Goat Leg: Other Cuts
Ground Goat
Stew
Cubed Steak
Kabobs

54. Goat Foreshank and Hindshank
Stew
Shank
Ground Goat

55. Goat Ribs
Whole Ribs
Trimmed Ribs

56. Goat Ribs
Trimmed Ribs
Rolled Ribs

57. Goat Ribs
Whole Ribs
Spareribs
Riblets

58. Goat Ribs
Whole Ribs
Ground Goat
Stew