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)

 

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