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58 Cards in this Set
- Front
- Back
What has caused emerging markets for meat goats and opportunities for new goat producers in the United States? |
increasing ethnic populations that eat goat meat |
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Chevon |
goat meat at heavier weights |
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Cabrito |
young goat meat at lighter weights |
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What regulatory agencies play a role in quality assurance? |
United States Department of Agriculture (USDA), Food Safety Inspection Service, Food and Drug Administration (FDA), and Environmental Protection Agency (EPA) |
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What is the desired weight of a meat goat carcass being sold as cabrito? |
15-30 pounds |
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What is the desired weight of a meat goat carcass being sold as chevon? |
40 pounds or more |
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True or False: The type of goats for cabrito or chevon meats differ in growth rate, frame size, and muscling. |
TRUE |
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What is structural correctness? |
An evaluation of the skeletal system or bone structure, how the goat presents itself while standing and moving |
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When viewed from behind, the widest part of the goat should be what? |
the stifle with well defined-leg muscles |
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This term is used to describe the length and depth of a goat. |
volume or capacity |
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What term is used to describe how all parts of the goat blend together? |
style and balance |
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What type of frame is desired on a goat if you are looking for faster growth rates and growth potential? |
larger frames |
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As a weight of a meat goat increases, does the percent of carcass made up of bone increase, decrease, or stay the same? |
decrease |
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As the weight of a meat goat increases, does the percent of carcass made up of fat increase, decrease, or stay the same? |
increase |
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The longer the meat goat is on feed and the older it gets, what happens to feed efficiency? |
decreases |
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As meat goats increase in age (maturity), which increases time on feed, there is an increase in the percentage of what carcass component? |
fat |
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Compared to goats at 45 pounds or under, goats that are 70 pounds and up have in increase in total fat of what percent? |
8 |
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Compared to the fat thickness in other species, meat goats end to be what? |
leaner, have less fat at the 13th rib |
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Where is fat thickness measured on a meat goat? |
1 inch down from the backbone at the 13th rib |
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The average rib eye area for a meat goat carcass is what? |
0.88-1.6 square inches |
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The average back fat for a meat goat caracass is what? |
0.04-0.07 inches |
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The average percent total primal cuts make up of a meat goat carcass is what? |
64-67% |
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Muscle makes up what percentage of a meat goat carcass? |
43-45% |
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Bone makes up what percent of a meat goat carcass? |
25-32% |
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Fat makes up what percent of a meat goat carcass? |
5-13% |
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Products for Islamic consumers must meet what criteria? |
halal |
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Products for Jewish consumers must meet what criteria? |
kosher |
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Food that cannot be consumed because it does not meet halal standards is called what? |
haram |
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What type of hooves must a land animal have in order to be considered kosher? |
cloven hooves |
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In order to be kosher, an animal must be harvested by whom? |
shohet |
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A shohet is well trained in what type of law? |
Jewish |
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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? |
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 |
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Name a speciality market in the US for chevon that is not religion based. |
Hispanic or Latino populations |
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What is the term for goat meat in Spanish? |
cabrito |
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What is the typicaly carcass weight of cabrito? |
15-30 pounds |
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This type of goat meat is desirable for roasting on an open spit. |
cabrito |
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What specifications are desired for a Western or Roman Easter chevon market? |
3 months old or younger, 20-50 lb milk-fed kid (optimum 30 lb) |
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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? |
Institutional Meat Purchase Specifications (IMPS) |
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Name the 5 different syles of goat carcasses based on weight and market type that the IMPS has defined. |
1) Platter style, 2) Roasting style, 3) Barbeque style, 4) Food Service style, 5) Hotel style |
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According to the IMPS, how many wholesale cuts can a coat carcass be broken down into? |
4 |
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Name the 4 wholesale cuts of a goat carcass. |
shoulder, rack, loin, and leg (sirloin) |
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The foresaddle of a goat carcass consists of what two major cuts. |
should and rack |
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What percent of a goat carcass does the foresaddle make up? |
52% |
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The hind saddle of a goat carcass consists of what two major cuts? |
loin and leg |
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What percent of a goat carcass does the hind saddle make up? |
48% |
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What percent of a goat carcass do the wholesale cuts make up? |
63-68% |
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The shoulder of a goat carcass is removed from the rack between what 2 ribs? |
4th and 5th |
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What is another name for the front leg of a goat carcass? |
trotter |
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This common retail cut originating from the square-cut shoulder of a goat carcass is great for grilling, broiling, or braising. |
arm chop |
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An unsplit shoulder makes up what percent of a goat carcass? |
20% |
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The rack is removed from the should between what two ribs? |
4th and 5th |
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How many rib are in a goat rack? |
9 |
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This common retail cut originates from the rack of a goat carcass and is great for braising, broiling, or grilling. |
rib chop |
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An un-split rack makes up what percent of a goat carcass? |
9% |
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This common retail cut taken from the loin of a goat carcass and is great for grilling, braising, or broiling is called what? |
loin chop |
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What percent of the goat carcass does the loin make up? |
8% |
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A commong retail cut originating from the leg of a goat carcass and is ideal for grilling is called what? |
center slice |
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The leg, un-split with the sirloin, is roughly what percent of the goat carcass? |
26% |