Goatmeat primal cuts are referenced to the same specification and cut code numbers as sheepmeat. To purchase goatmeat primal cuts use the sheepmeat cut code number reference and associated rib number where applicable and stipulating that the product is sourced from goat.
| FOREQUARTER | AUS-MEAT NO. 4972 |
 |
|
Description: Prepared from a side with a cut along the contour of the specified rib to the ventral edge and a cut separating the forequarter and hindquarter.
|
|
|
| SQUARE CUT SHOULDER | AUS-MEAT NO. 4990 |
 |
|
Description: Prepared from a forequarter by removing the neck, breast, and foreshank.
|
|
|
| BREAST AND FLAP | AUS-MEAT NO. 5010 |
 |
|
Description: The breast is prepared by using the standard cutting line which commences at the 1st rib/sternal segment, the standard flap is a continuation of the breast cutting line up through the ribs to the superficial lymph node.
|
|
|
| NECK | AUS-MEAT NO. 5020 |
 |
|
Description: Prepared by a cut through the 3rd and 4th cervical vertebrae. The atlas and portion of the axis neck vertebrae may be removed.
|
|
|
