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2. The US National Livestock and Meat Board has issued uniform standards and identifications of retail cuts for beef, pork, veal and lamb but none for chevon; probably because this market is relatively small or not well organized.
3. The goat carcass is different from the lamb carcass, being much leaner and having only little subcutaneous and muscular fat. Otherwise, the bone structure and muscle position may be quite similar. Therefore, in the absence of official charts on the anatomy and retail cuts of goats - chevon - , it is suggested that the respective lamb charts, as attached may serve a useful purpose.
4. A goat weighing 100 lbs may have a carcass weighing approximately 50 lbs, or 500f liveweight. Goat carcasses unlike pork or beef but like lamb are not split nor ''ribbed,'' i.e. the whole carcass is handled readily, being lighter than pork or beef and are cooled as a whole. For carcass evaluation, however, the fore- and hindsaddles are separated between the 12th and 13th rib to show rib eye and loin eye areas, and subcutaneous fat thickness. The foresaddle, shoulder, rack, foreshank and breast make up approximately 510f the carcass or 25.5 of liveweight. The hindsaddle, loin, leg and flank comprise the difference of 490r 24.5respectively.
5. Principal Cuts Primal cuts are the leg, loin, rack and shoulder. The largest cut is the leg, about 330f the carcass or 16.51f the live goat. On a retail basis it would be trimmed down to 240f carcass weight. The sirloin is normally included with the leg after separation of the loin at the seventh or last lumber vertebra. In beef and pork the sirloin and rump are separate cuts.
6. Leg - The leg may be prepared as Frenched, American or boneless. For the Frenched leg, only the tail bones, hock bones, Achilles tendon, fat trim and prefemoral lymph node are removed and the shank bone is exposed. For the American leg, the shank bone and the shank muscle are also removed. The whole leg may also be cut into 4 to 6 sirloin chops, the rump, center roast and shank. The latter two can be sliced into steaks. The best use of the leg is as boneless cut, after removing the whole pelvic bone and femur. For roasting, the boneless leg needs to be tied together or jet-netted.
7. Loin - The loin is the most valuable and most tender cut. Only 4 of the live weight are retail loin cuts. Kidney fat is usually left on the wholesale carcass to protect the valuable tenderloin muscle underneath from discoloration and dehydration. The loin may be prepared as double loin chops, or after sawing through the lumbar vertebrae as single chops containing the characteristic T from the vertebral process as in T-bone steak of beef. The rack may be prepared likewise into rib chops, containing at least one rib, but may be cut considerably thicker than pork chops or beef steaks because of their small size.
8. Shoulder - The largest cut in the foresaddle is the shoulder, second in size only to the leg. Shoulder cuts are priced less than leg and loin because of less tenderness and palatability. However, Saratoga roll boneless shoulder blade chops composed largely of rib eye muscle make very tender and juicy chevon. The rest of the shoulder goes for stew or shish kabobs. The shoulder can also be made into a jet-netted boneless shoulder roast. Rough cuts, the flank, fore shank and breast are best ground up, but can be utilized also cubed or as spareribs.
9. Overall, 500f live weight is wholesale carcass but only 34 1s retail boneless chevon meat.
10. Adapted from Chapter 14, ''Lamb
Identification and Fabrication'' in ''The Meat We
Eat'', 11th ed., by J. R. Rowans and P.T. Ziegler
(Danville, Ill.: The Interstate Printers & Publishers,
Inc. 1977), 489-526.