Goat Conformation. To avoid occasional word overlap, Safari & FireFox users may wish to switch to Explorer
|
Home on the Rio Grande
|
 |
|
Safe with
|
** For optimum
viewing, FireFox users may wish to switch to Explorer **
|
Return To Shopping Cart |
Goat Meat Animal Selection Information
Goat Meat Conformation Criteria
The Boer goats processed at Grande Natural Meats must meet a specific selection criteria to ensure quality and enjoyment for our customers. The first criteria that must be met is based on the consideration of body conformation. Basically our buyers will observe the available goats and select for purchase only those that will yield superior goat meat qualities. Basically, this physical selection criteria is used to determine the muscle to bone ratio of the goat. The observable conformation criteria is divided into three separate groups. Selection 1 includes animals that have high proportion of meat to bone. Selection 2 includes goats that are just average meat conformation. Selection 3 goats have poor meat conformation and are never considered for purchase.
The goat meat that is distributed by Grande Natural Meats comes predominately from selection 1 type animals. A few yield goat meat that comes from selection 2 animals, however we try to limit those animals, adn they are used for goat burger, goat stew, goat chuck roasts, and other lesser quality meats. The following images show the different conformation selection criteria.
Selection 1 type Goats
Superior Meat Conformation
Selection 2 type Goats
Average Meat Conformation
Selection 3 type Goats
Poor Meat Conformation
(all Photos courtesy of LSU AgCenter “Meat Goat Selection, Carcass Evaluation & Fabrication Guide”)
Goat Carcass Evaluation
After slaughter, carcass evaluation also plays a significant role in our Goat meat production. By using carcass evaluation we are able to determine which animals will produce the most desirable goat meat cuts offered for sale. Animals with higher meat conformation can always be used for better quality goat meat cuts. These include: chevon goat loin chops, chevon goat whole boneless loin, chevon goat bone-in Frenched rib rack, and chevon goat leg roast.
Weanling Boer carcasses are fairly small (20Ib average) so it is essential to use the animals that produce the most goat meat, which must be Selection 1 type goats. Yearling goat carcasses are larger (~80lb), so Selection 1's yield great individually cut goat meat, while Selection 2's can work if supervised. Selection 2's make great goat stew, bone-in stew, as well as, other lesser value cuts. Grande meats never uses selection 3 animals.
While at the goat meat processing facility, one can determine if the animal is going to be a Selection 1 or Selection 2 animal. Simple observation reveals results similar to the following photos. Once the selection is made, the appropriate goat meat cuts can be assumed. The following are photos of the different goat carcass evaluations. Obviously the Selection 1's are superior for meat purposes.
Selection 1 Carcasses for the best of goat meat
Selection 2 Carcass for lesser goat meat cuts
Selection 3 Carcass never used for goat meat
(all Photos courtesy of LSU AgCenter “Meat Goat Selection, Carcass Evaluation & Fabrication Guide”)
