Embed Size (px)
Citation preview
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
