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Education - Publications - Live & Carcass Evaluation
Any meat industry benefits from a clear cut understanding between
buyer and producer of the quality of the animal being sold. The USDA Ag
Marketing Service Grading & Standardization Branch has adopted
Institutional Meat Purchase Specifications for goat. Their live
animal classification criteria is as follows:
SELECTION AND SPECIAL REQUIREMENTS
Selection Criteria
The IMPS Selection Criteria for live goats and carcasses are based on
consideration of conformation (muscling). Selection No. 1 goats or
carcasses have a high proportion (by weight) of meat to bone.
Selection No. 3 goats and carcasses have a low ration of meat to
bone.
a) Selection No. 1
Selection No. 1 live goats and/or carcasses have a superior meat type
conformation without regard to the presence of fat cover. They
shall be thickly muscled throughout the body as indicated by a
pronounced (bulging) outside leg (biceps femoris and semitendinosus),
a full (rounded) back strip (longissimus dorsi), and a moderately
thick outside shoulder (triceps brachii group).
b) Selection No. 2
Selection No. 2 live goats and/or carcasses have an average meat type
conformation without regard to the presence of fat cover. They
shall be moderately muscled throughout the body as indicated by a
slightly thick and slightly pronounced outside leg (biceps femoris and
semitendinosus), a slightly full (flat or slightly shallow) back
strip (longissimus dorsi), and a slightly thick to slightly thin
outside shoulder (triceps brachii group).
c) Selection No. 3
Selection No. 3 live goats and/or carcasses have an inferior meat type
conformation without regard to the presence of fat cover. The
legs, back and shoulders are narrow in relation with its length and they
have a very angular and sunken appearance.
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