Meat Goat Carcass Fabrication Dr. Dwight Loveday University of Tennessee-Knoxville Food Science &...
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![Page 1: Meat Goat Carcass Fabrication Dr. Dwight Loveday University of Tennessee-Knoxville Food Science & Technology.](https://reader035.fdocuments.us/reader035/viewer/2022062322/56649cf75503460f949c769c/html5/thumbnails/1.jpg)
Meat Goat Carcass Fabrication
Dr. Dwight LovedayUniversity of Tennessee-Knoxville
Food Science & Technology
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Wide Variation in Goat Market Types• Dairy vs Meat• Large, Medium &
Small• Results in large
variation in market weights– 30 to 100+ pounds
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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
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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
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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
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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
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Meat Goat Carcass Fabrication• USDA Institutional Meat
Purchasing Specifications (IMPS) describe 5 cutting styles– Related to carcass weights– Cuts for institutional and
retail establishments
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Meat Goat Carcass Fabrication
• Terminology– Hindsaddle:
portions behind the last rib
– Foresaddle: portions in front of the last rib
Hindsaddle
Foresaddle
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Meat Goat Carcass Fabrication
• Terminology– Hindshank: lower
hind leg– Foreshank: lower
front leg
Hindshank
Foreshank
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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
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Meat Goat Carcass Fabrication
• Terminology– Double: both sides
of animal– Single: Split down
backbone: halved
Single
Double
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IMPS Cutting Styles
• Platter Style• Roasting Style• Barbeque Style• Food Service Style• Hotel Style
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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
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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
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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
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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
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• 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
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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
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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
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Cutting Yields for Various Cutting Styles
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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
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Enjoy!
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Goat Hotel Style
Hindshank
Leg
Loin
Rack
Shoulder, Sq. Cut
Ribs
Foreshank
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Goat Shoulder, Square Cut
• Roasts• Chops• Stew• Kabobs• Ground Goat
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Goat Shoulder: Roasts
Square Cut Shoulder
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Goat Shoulder: Roasts
Arm Roast
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Goat Shoulder: Roasts
Blade Roast
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Goat Shoulder: Chops & Slices
Blade Chops
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Goat Shoulder: Chops & Slices
Arm Chops
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Goat Shoulder: Chops & Slices
Neck Slices
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Goat Shoulder: Other
Stew
Kabobs
Ground Goat
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Goat Rack
• Roasts• Chops• Riblets
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Goat Rack: Roasts
Rack Roast
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Goat Rib: Roasts
Crown Roast
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Goat Rack: Riblets
b
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Goat Loin
• Roasts
• Chops
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Goat Loin: Roasts
Loin Roast
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Goat Loin: Roasts
Double Loin Roast, Boneless
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Goat Loin: Chops
Loin Chops
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Goat Loin: Chops
Double Loin Chops
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Goat Loin: Chops
Double Loin Chops, Boneless
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Goat Leg
• Roasts• Chops• Slices• Chops• Kabobs• Stew• Ground
Goat
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Goat Leg
Hindshank
Center Section (c+d+e)
Sirloin Section (a+b)
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Goat Leg: Roasts
Whole Leg
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Goat Leg: Roasts
Leg Sirloin Off
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Goat Leg: Roasts
Leg, Boneless
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Goat Leg: Roasts
Sirloin Half
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Goat Leg: Roasts
Shank Half
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Goat Leg: Roasts
Frenched-Style Roast
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Goat Leg: Roasts
American-Style Roast
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Goat Leg: Chops
Sirloin Chops
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Goat Leg: Slices
Leg Center Slices
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Goat Leg: Other Cuts
Stew
Kabobs
Ground Goat
Cubed Steak
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Goat Foreshank and Hindshank
Shank
Stew
Ground Goat
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Goat Ribs
Whole Ribs
Trimmed Ribs
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Goat Ribs
Trimmed Ribs
Rolled Ribs
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Goat Ribs
Whole Ribs
Spareribs
Riblets
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Goat Ribs
Whole Ribs
Ground Goat Stew