I added this information to help me better understand how the different sizes of carcasses may be processed, where the different types of meat comes from, what types of cuts are the focus of each style and how the different cuts are associated with the carcass skeleton. There have been many discussions recently in the industry about the pros and cons of the "new look" of the Extreme Thin Neck winning in the show rings. If you will notice, the neck is a key item in all of the cuts except the Platter Style which is the complete carcass.  We firmly believe a focus to dramatically reduce the fullness of the neck in an animal in order to win in the show ring, hurts the commercial side because there is now less meat available from the Extreme Thin necks.

This style was developed to provide an outlet for small goats, such as the pigmy, where the carcass size may not be appropriate for fabrication. In addition, this style provides for stuffing and display as a center-of-the-table item. After removal of the hind trotter (A-B), (1) the hind legs will be pulled so the hind shank bones are inserted into the thoracic cavity; and (2) the forelegs are pulled so the fore trotters are inserted between the hind legs toward the pelvic cavity

The roasting style is intended for small- to medium-sized goats with sufficient weight for use in the traditional cabrito market. It provides more usable meat than the platter style. This item is separated into foreshank, neck, foresaddle, double loin (rump-on), and leg

The barbeque style is intended for fabrication of medium-sized goats. As the name implies, this style is ideal for making the barbeque cuts found during the peak goat eating seasons. It is easily fabricated into cuts for placing on the barbeque pit. This item shall be separated into the neck, outside shoulder, ribs, breast, loin, and legs

The food service style is intended for medium- to large-sized goats to prepare for retail cuts that may be attractive to the food service industry. This item shall be separated into the foreshank, neck, outside shoulder, inside shoulder, breast, ribs (breast-on), back, sirloin, and leg (shank-off)

The hotel style is intended for large-sized goats that are ideal for producing cuts similar to the current hotel/retail cuts of lamb. This item shall be separated into the foreshank, hindshank, neck, square-cut shoulder, rack, ribs (breast-off), breast, loin, and leg (shank-off)