Montana Market Goat Carcass Evaluation Standards
Carcass of Merit Standards:
Conformation | Fat Cover | KPH | Cutability |
Selection 1 | 2 | 2-3% | >52% |
Market Goat Carcass Evaluation Standards:
Requirement | Recorded as | Description |
Conformation |
Selection 1 |
Carcasses have high proportion of meat to bone, are thickly muscled throughout the body with a bulging outside leg, rounded back strip, and a moderately thick outside shoulder. |
Selection 2 | Carcasses have an average proportion of meat to bone, are moderately muscled throughout the body as indicated by a slightly thick and a slightly pronounced outside leg, a slightly full (flat or slightly shallow) back strip, and a slightly thick to slightly thin outside shoulder. | |
Selection 3 | Carcasses have a low ratio of meat to bone, an inferior meat type conformation. The legs, back, and shoulders are narrow in relation with its length. (Selection No. 3 carcasses resemble skinned jackrabbits) | |
Live Weight | Pounds | Live weight in pounds |
HCW | Pounds | Hot Carcass weight in pounds |
KPH Fat % | 0.5-3.5% | Kidney, pelvic, and heart internal fat as a percentage of hot carcass weight. |
Subcutaneous Fat Cover Score | 1,2, or 3 | External fat cover score as 1= minimal/none, 2= fat over rib and shoulder, 3= excessive fat cover. |
Ribeye Area | Square inches | 12th rib ribeye (Longissimus) area. Use standard 1/20 loin eye grid, measure both sides, average. |
BWT | Inches | Body wall thickness (includes fat, bone, and lean) measured 1 inch beyond loin eye, on both sides and then averaged. |
Age | Months | Market goats are usually referred to as kid/cabrito (2-14 months), young chevon (14-24 months), or aged chevon (over 24 months). |
% Cutability | Cutability is calculated by the following formula: 60.6933-(0.23174 x HCW)+(1.96202 x Loin Eye Area)-(1.57832 x BWT) |