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

Meat Goat Carcass Fabrication

Dr. Dwight LovedayUniversity 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

• Terminology– Hindshank: lower

hind leg– Foreshank: lower

front leg

Hindshank

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

Rack

Loin

Meat Goat Carcass Fabrication

• Terminology– Double: both sides

of animal– Single: Split down

backbone: halved

Single

Double

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 StyleB: Loin, Rump On, DoubleC: Foresaddle,

StreamlinedD: NeckE: Foreshank

A

B

C

E

D

Barbeque Style• Carcass Wt: 20-40 lbs. • Medium sized goats• Remove breast bone,

lower hind and fore shank

• Fabrication includes:A: Leg: single or doubleB: LoinC: Ribs, FullsetD: NeckE: Outside ShoulderF: Breast

D

A

B

C

E

F

Food Service Style• Carcass Wt: 30-40 lbs. • Large sized goats• Suitable for retail cuts• Fabrication includes:

A: HindshankB: Leg, Shank Off, Sirloin

Off, Partially BonelessC: SirloinD: Back – loin and rackE: Neck

A

B

C

D

E

• Fabrication includes:A: HindshankB: Leg, Shank Off, Sirloin

Off, Partially BonelessC: SirloinD: Back – loin and rackE: NeckF: Outside ShoulderG: Inside Shoulder,

SquaredH: Ribs, Food Service

Style, Breast On, FullsetI: Breast

A

BC

D

EF

G

H

Food Service Style (continued)

I

Hotel Style • Carcass Wt: >40 lbs. • Large sized goats• Suitable for hotel/retail

cuts (similar to Lamb)• Fabrication includes:

A: HindshankB: Leg, Shank OffC: LoinD: RackE: Neck

A

B

C

D

E

Hotel Style (continued)

• Fabrication includes:A: HindshankB: Leg, Shank OffC: LoinD: RackE: NeckF: Shoulder, Square-CutG: ForeshankH: Ribs, Breast Bones OffI: Breast

A

B

C

D

EF

G

H

I

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

Rack

Shoulder, Sq. Cut

Ribs

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• Chops• 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

Stew

Kabobs

Ground Goat

Cubed Steak

Goat Foreshank and Hindshank

Shank

Stew

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