Definition of Chevon
chev•on
Pronunciation: (shev'un),
—n.
the flesh of goats, used as food.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease
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Chevon Meat Cuts
COLLECTION:
GOAT HANDBOOK
ORIGIN: United States
DATE INCLUDED: June 1992
Extension Goat Handbook
This material was contributed from collections at the National Agricultural
Library. However, users should direct all inquires about the contents to
authors or originating agencies.
DOCN 000000018
NO B-12
TI CHEVON -- MEAT CUTS
AU G. F. W. Haenlein; U. of Delaware, Newark
RV D. L. Ace; Pennsylvania State U., University Park
DE Management and Housing
Chevon is valued highly by certain people, for example,
of Mediterranean, Caribbean, Near Eastern, Indian, Far Eastern, Central
American origin. Among Spanish speaking people it is called "cabrito."
The US National Livestock and Meat Board has issued
uniformstandards and identifications of retail cuts for beef, pork, veal and
lamb but none for chevon; probably because this market is relatively
small or not well organized.
The goat carcass is different from the lamb carcass, being much
leaner and having only little subcutaneous and muscular fat. Otherwise,
the bone structure and muscle position may be quite similar.
Therefore, in the absence of official charts on the anatomy and retail
cuts of goats - chevon - , it is suggested that the respective lamb
charts, as attached may serve a useful purpose.
A goat weighing 100 lbs may have a carcass weighing
approximately 50 lbs, or 500f liveweight. Goat carcasses unlike pork or beef
but like lamb are not split nor "ribbed", i.e. the whole carcass is
handled readily, being lighter than pork or beef and are cooled as a
whole. For carcass evaluation, however, the fore- and hindsaddles are
separated between the 12th and 13th rib to show rib eye and loin eye
areas, and subcutaneous fat thickness. The foresaddle, shoulder, rack,
foreshank and breast make up approximately 510f the carcass or 25.5
of liveweight. The hindsaddle, loin, leg and flank comprise the
difference of 490r 24.5respectively.
Principal Cuts. Primal cuts are the leg, loin, rack and shoulder. The largest cut
is the leg, about 330f the carcass or 16.51f the live goat. On a
retail basis it would be trimmed down to 240f carcass weight. The
sirloin is normally included with the leg after separation of the loin
at the seventh or last lumber vertebra. In beef and pork the sirloin
and rump are separate cuts.
Leg - The leg may be prepared as Frenched, American or boneless.
For the Frenched leg, only the tail bones, hock bones, Achilles tendon,
fat trim and prefemoral lymph node are removed and the shank bone is
exposed. For the American leg, the shank bone and the shank muscle are
also removed. The whole leg may also be cut into 4 to 6 sirloin chops,
the rump, center roast and shank. The latter two can be sliced into
steaks. The best use of the leg is as boneless cut, after removing the
whole pelvic bone and femur. For roasting, the boneless leg needs to be
tied together or jet-netted.
Loin - The loin is the most valuable and most tender cut. Only 4
of the live weight are retail loin cuts. Kidney fat is usually left on
the wholesale carcass to protect the valuable tenderloin muscle
underneath from discoloration and dehydration. The loin may be prepared
as double loin chops, or after sawing through the lumbar vertebrae as
single chops containing the characteristic T from the vertebral process
as in T-bone steak of beef. The rack may be prepared likewise into rib
chops, containing at least one rib, but may be cut considerably thicker
than pork chops or beef steaks because of their small size.
Shoulder - The largest cut in the foresaddle is the shoulder,
second in size only to the leg. Shoulder cuts are priced less than leg
and loin because of less tenderness and palatability. However, Saratoga
roll boneless shoulder blade chops composed largely of rib eye muscle make very
tender and juicy chevon.
The rest of the shoulder goes for stew or shish
kabobs. The shoulder can also be made into a jet-netted
boneless shoulder roast. Rough cuts, the flank, fore shank and breast are
best ground up, but can be utilized also cubed or as spareribs.
Overall, 500f live weight is wholesale carcass but
only 34 1s retail boneless chevon meat.
Adapted from Chapter 14, "Lamb Identification and
Fabrication" in
"The Meat We Eat", 11th ed., by J. R. Rowans and P.T. Ziegler
(Danville, Ill.: The Interstate Printers & Publishers, Inc. 1977), 489-526. VIDF 64,65
WTO Listening Session in 1999
Click here to read the transcript from the original WTO listening session identifying
the need to certify Goat Meat (and remember that Copeland Family Farms is the first in the US
with the "Certified
American Chevon" and it is trademarked. Read the origins in that transcript.
Slaughter Grades
Coming Soon
Chevon Production
Coming Soon
USDA Article
Coming Soon
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