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USDA Style Classifications 

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.

Platter Style - Weight Range 20 lbs or less

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

Roasting Style - Weight Range 15 - 30 lbs.

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

Barbeque Style - Weight Range 20-40 lbs.

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

Food Service Style - Weight Range 30 lbs and up.

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)

Hotel Style - Weight Range 40 lbs and up.

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)

The table below describes the different cuts from each style. An example from the Hotel Style.. To the far left you will see and A-----B line. You would look in the table for A------B and the description is "A straight cut made at or above the hock joint.

Butchering Points and Styles

Cutting Locations / Descriptions

A – B

  • A straight cut made at or above the hock joint

C – D

  • A straight cut made at or above the stifle joint

E– F

  • A straight cut immediately anterior to the ball of the femur

G – H

  • A perpendicular cut immediately posterior of the hipbone

I– J, J – Z

  • A straight cut immediately anterior to the hipbone

K – L, AA – K, AA – L

  • A straight cut posterior to the last ribs

M– N, N– T, S– T

  • A straight cut between the fourth and fifth ribs

O – P

  • A straight cut at or above the elbow joint

Q – R

  • A straight cut made at or above the knee joint

U– V

  • A straight cut made through the fourth cervical vertebrae

S– X, S– W, W – X

  • A straight cut extending from the cartilaginous junction at the first rib to the posterior end of the sternum

Y – Z, T– Z,

T– Y

  • A straight cut on the anterior end immediately ventral to the base of the thoracic vertebrae to a point on the posterior end immediately ventral to the longissimus dorsi