2015 Glpb Goat Meat

Front 1

What has caused emerging markets for meat goats and opportunities for new goat producers in the United States?

Back 1

increasing ethnic populations that eat goat meat

Front 2

Chevon

Back 2

goat meat at heavier weights

Front 3

Cabrito

Back 3

young goat meat at lighter weights

Front 4

What regulatory agencies play a role in quality assurance?

Back 4

United States Department of Agriculture (USDA), Food Safety Inspection Service, Food and Drug Administration (FDA), and Environmental Protection Agency (EPA)

Front 5

What is the desired weight of a meat goat carcass being sold as cabrito?

Back 5

15-30 pounds

Front 6

What is the desired weight of a meat goat carcass being sold as chevon?

Back 6

40 pounds or more

Front 7

True or False: The type of goats for cabrito or chevon meats differ in growth rate, frame size, and muscling.

Back 7

TRUE

Front 8

What is structural correctness?

Back 8

An evaluation of the skeletal system or bone structure, how the goat presents itself while standing and moving

Front 9

When viewed from behind, the widest part of the goat should be what?

Back 9

the stifle with well defined-leg muscles

Front 10

This term is used to describe the length and depth of a goat.

Back 10

volume or capacity

Front 11

What term is used to describe how all parts of the goat blend together?

Back 11

style and balance

Front 12

What type of frame is desired on a goat if you are looking for faster growth rates and growth potential?

Back 12

larger frames

Front 13

As a weight of a meat goat increases, does the percent of carcass made up of bone increase, decrease, or stay the same?

Back 13

decrease

Front 14

As the weight of a meat goat increases, does the percent of carcass made up of fat increase, decrease, or stay the same?

Back 14

increase

Front 15

The longer the meat goat is on feed and the older it gets, what happens to feed efficiency?

Back 15

decreases

Front 16

As meat goats increase in age (maturity), which increases time on feed, there is an increase in the percentage of what carcass component?

Back 16

fat

Front 17

Compared to goats at 45 pounds or under, goats that are 70 pounds and up have in increase in total fat of what percent?

Back 17

8

Front 18

Compared to the fat thickness in other species, meat goats end to be what?

Back 18

leaner, have less fat at the 13th rib

Front 19

Where is fat thickness measured on a meat goat?

Back 19

1 inch down from the backbone at the 13th rib

Front 20

The average rib eye area for a meat goat carcass is what?

Back 20

0.88-1.6 square inches

Front 21

The average back fat for a meat goat caracass is what?

Back 21

0.04-0.07 inches

Front 22

The average percent total primal cuts make up of a meat goat carcass is what?

Back 22

64-67%

Front 23

Muscle makes up what percentage of a meat goat carcass?

Back 23

43-45%

Front 24

Bone makes up what percent of a meat goat carcass?

Back 24

25-32%

Front 25

Fat makes up what percent of a meat goat carcass?

Back 25

5-13%

Front 26

Products for Islamic consumers must meet what criteria?

Back 26

halal

Front 27

Products for Jewish consumers must meet what criteria?

Back 27

kosher

Front 28

Food that cannot be consumed because it does not meet halal standards is called what?

Back 28

haram

Front 29

What type of hooves must a land animal have in order to be considered kosher?

Back 29

cloven hooves

Front 30

In order to be kosher, an animal must be harvested by whom?

Back 30

shohet

Front 31

A shohet is well trained in what type of law?

Back 31

Jewish

Front 32

American consumers who do not share the same Jewish or Islamic beliefs, but choose to consumer Kosher or Halal meat do so for what reason?

Back 32

they support the restrictions of the harvest process, generally seen as more humane because the rapid blood loss causes the animal to lose consciousness immediately after the throat is cut

Front 33

Name a speciality market in the US for chevon that is not religion based.

Back 33

Hispanic or Latino populations

Front 34

What is the term for goat meat in Spanish?

Back 34

cabrito

Front 35

What is the typicaly carcass weight of cabrito?

Back 35

15-30 pounds

Front 36

This type of goat meat is desirable for roasting on an open spit.

Back 36

cabrito

Front 37

What specifications are desired for a Western or Roman Easter chevon market?

Back 37

3 months old or younger, 20-50 lb milk-fed kid (optimum 30 lb)

Front 38

In October 2001, the USDA put into effect what set of standards for uniformity from one meat packign operation to another on how to break down a goat carcass?

Back 38

Institutional Meat Purchase Specifications (IMPS)

Front 39

Name the 5 different syles of goat carcasses based on weight and market type that the IMPS has defined.

Back 39

1) Platter style, 2) Roasting style, 3) Barbeque style, 4) Food Service style, 5) Hotel style

Front 40

According to the IMPS, how many wholesale cuts can a coat carcass be broken down into?

Back 40

4

Front 41

Name the 4 wholesale cuts of a goat carcass.

Back 41

shoulder, rack, loin, and leg (sirloin)

Front 42

The foresaddle of a goat carcass consists of what two major cuts.

Back 42

should and rack

Front 43

What percent of a goat carcass does the foresaddle make up?

Back 43

52%

Front 44

The hind saddle of a goat carcass consists of what two major cuts?

Back 44

loin and leg

Front 45

What percent of a goat carcass does the hind saddle make up?

Back 45

48%

Front 46

What percent of a goat carcass do the wholesale cuts make up?

Back 46

63-68%

Front 47

The shoulder of a goat carcass is removed from the rack between what 2 ribs?

Back 47

4th and 5th

Front 48

What is another name for the front leg of a goat carcass?

Back 48

trotter

Front 49

This common retail cut originating from the square-cut shoulder of a goat carcass is great for grilling, broiling, or braising.

Back 49

arm chop

Front 50

An unsplit shoulder makes up what percent of a goat carcass?

Back 50

20%

Front 51

The rack is removed from the should between what two ribs?

Back 51

4th and 5th

Front 52

How many rib are in a goat rack?

Back 52

9

Front 53

This common retail cut originates from the rack of a goat carcass and is great for braising, broiling, or grilling.

Back 53

rib chop

Front 54

An un-split rack makes up what percent of a goat carcass?

Back 54

9%

Front 55

This common retail cut taken from the loin of a goat carcass and is great for grilling, braising, or broiling is called what?

Back 55

loin chop

Front 56

What percent of the goat carcass does the loin make up?

Back 56

8%

Front 57

A commong retail cut originating from the leg of a goat carcass and is ideal for grilling is called what?

Back 57

center slice

Front 58

The leg, un-split with the sirloin, is roughly what percent of the goat carcass?

Back 58

26%