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COLLECTION: GOAT HANDBOOK
ORIGIN: United States
DATE INCLUDED: June 1992

Extension Goat Handbook
More information is available...

Halal Meat Trade in the USA
Interpretation of Halal and Haran Foods
Requirements for Kosher Meats
Fresh Goat Meat IMPS
This material was contributed from collections at the National Agricultural
Library.  However, users should direct all inquires about the contents to
authors or originating agencies.

DOCN 000000018
NO   B-12
TI   CHEVON -- MEAT CUTS
AU   G. F. W. Haenlein; U. of Delaware, Newark
RV   D. L. Ace; Pennsylvania State U., University Park
DE   Management and Housing

Text
1        Chevon is valued highly by certain people, for  example, of
     Mediterranean, Caribbean, Near  Eastern, Indian, Far Eastern, Central
     American  origin. Among Spanish speaking people it is called
     ''cabrito.''

2        The US National Livestock and Meat Board has  issued uniform
     standards and identifications of  retail cuts for beef, pork, veal and
     lamb but none  for chevon; probably because this market is  relatively
     small or not well organized.

3        The goat carcass is different from the lamb carcass, being much
     leaner and having only little subcutaneous and muscular fat. Otherwise,
     the bone  structure and muscle position may be quite  similar.
     Therefore, in the absence of official charts  on the anatomy and retail
     cuts of goats - chevon - ,  it is suggested that the respective lamb
     charts, as  attached may serve a useful purpose.

4        A goat weighing 100 lbs may have a carcass  weighing approximately
     50 lbs, or 500f  liveweight. Goat carcasses unlike pork or beef but
     like lamb are not split nor ''ribbed,'' i.e. the whole  carcass is
     handled readily, being lighter than pork  or beef and are cooled as a
     whole. For carcass  evaluation, however, the fore- and hindsaddles are
     separated between the 12th and 13th rib to show  rib eye and loin eye
     areas, and subcutaneous fat  thickness. The foresaddle, shoulder, rack,
     foreshank and breast make up approximately 510f the carcass or 25.5
     of liveweight. The hindsaddle, loin, leg and flank comprise the
     difference of  490r 24.5respectively.

5    Principal Cuts
         Primal cuts are the leg, loin, rack and shoulder.  The largest cut
     is the leg, about 330f the carcass  or 16.51f the live goat. On a
     retail basis it would  be trimmed down to 240f carcass weight. The
     sirloin is normally included with the leg after  separation of the loin
     at the seventh or last lumber  vertebra. In beef and pork the sirloin
     and rump are  separate cuts.

6        Leg - The leg may be prepared as Frenched,  American or boneless.
     For the Frenched leg, only  the tail bones, hock bones, Achilles tendon,
     fat  trim and prefemoral lymph node are removed and  the shank bone is
     exposed. For the American leg,  the shank bone and the shank muscle are
     also  removed. The whole leg may also be cut into 4 to 6  sirloin chops,
     the rump, center roast and shank.  The latter two can be sliced into
     steaks. The best  use of the leg is as boneless cut, after removing the
     whole pelvic bone and femur. For roasting, the  boneless leg needs to be
     tied together or jet-netted.

7        Loin - The loin is the most valuable and most  tender cut. Only 4
     of the live weight are retail  loin cuts. Kidney fat is usually left on
     the  wholesale carcass to protect the valuable  tenderloin muscle
     underneath from discoloration  and dehydration. The loin may be prepared
     as  double loin chops, or after sawing through the lumbar vertebrae as
     single chops containing the  characteristic T from the vertebral process
     as in  T-bone steak of beef. The rack may be prepared  likewise into rib
     chops, containing at least one rib,  but may be cut considerably thicker
     than pork  chops or beef steaks because of their small size.

8        Shoulder - The largest cut in the foresaddle is the  shoulder,
     second in size only to the leg. Shoulder  cuts are priced less than leg
     and loin because of less  tenderness and palatability. However, Saratoga
     roll boneless shoulder blade chops composed largely of rib eye muscle
     make very tender and juicy  chevon. The rest of the shoulder goes for
     stew or  shish kabobs. The shoulder can also be made into a  jet-netted
     boneless shoulder roast. Rough cuts, the  flank, fore shank and breast
     are best ground up,  but can be utilized also cubed or as spareribs.

9        Overall, 500f live weight is wholesale carcass  but only 34 1s
     retail boneless chevon meat.

10       Adapted from Chapter 14, ''Lamb Identification  and Fabrication'' in
     ''The Meat We Eat'', 11th ed.,  by J. R. Rowans and P.T. Ziegler
     (Danville, Ill.:  The Interstate Printers & Publishers, Inc. 1977),
     489-526.
VIDF 64,65

 

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