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Meat Goat Carcass Fabrication

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.

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Meat Goat Carcass Fabrication

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  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 • Terminology • Hindshank: lower hind leg • Foreshank: lower front leg Hindshank 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 A • 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 B C D E

  15. Barbeque Style A • 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 B C F E D

  16. Food Service Style A • 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 A • 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 B C D E

  19. Hotel Style (continued) A • 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 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 • Chops • 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

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