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INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS FOR FRESH GOAT
Ed Note: Thanks to Colleen Parsons of Capricorn Hill Farm in Pine City, NY, for this lead.
Coleen can be contacted through www.CapricornHill.com, e-mail CapricornHillFarm@prodigy.net.

USDA ANNOUNCES THE INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS FOR FRESH GOAT

WASHINGTON, Oct. 2, 2001--The U.S. Department of Agriculture today announced a new Institutional Meat Purchase Specification series for fresh goat. The new IMPS was developed to address the growing demand for goat meat in the United States and to facilitate the expansion of goat meat marketing.

The document features detailed descriptions for goat products and provides purchasers specific ordering options. The series has selection criteria for live goats and carcasses, a codification system, and a special requirements section that provides marketing options addressing class, breed type, forage type, organic certification, and slaughter method preferences.

Retail, food service, and institutional buyers depend on the standardized code referenced IMPS item descriptions when they go to the marketplace to purchase meat items. In addition, the Livestock and Seed Program, through its Meat Grading and Certification Branch, provides a voluntary certification service to assure the items comply with purchaser specified IMPS options.

Meat marketing specialists from AMS' Livestock and Seed Program, along with meat scientists from Louisiana State University and Southern University, developed the IMPS for Fresh Goat, Series 11. This activity was prompted by requests from the goat industry for standardized criteria for carcass evaluation and descriptions of goat meat cuts.

Click here for the complete Section 11 in pdf format
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