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A larger kid crop can be realized if the facility is well managed.
Before kidding, the does should be outdoors - except in cold or wet
weather or at night; this helps keep bedding clean and dry and
encourages the does to exercise.
As does kid they should be moved into stalls and the kids'
navels treated with 7 percent iodine. C and D antitoxin should be
given. Cold kids will not try to suck and a heat lamp may be
needed; they will usually suck by themselves when they are warm.
Some kids may need help to begin to suck if does' teats are not
adequately open. After identification with matching paint or ear
tags, does and kids can be moved into group pens or holding areas
after the kids are well established. Twins and triplets should not
be grouped with singles since stonger kids often rob from the
usually smaller multiple-birth kids. Likewise, the groups should
contain kids of similar age.
Maintenance Pointers
As with sheep, internal and external parasites and pneumonia
are a major health problem with all kinds of goats. Lice can be
controlled by spraying after shearing. Coccidiosis is a threat to
kids, both before and after weaning, and any kid not growing
properly is probably infected.
Their hooves may need to be trimmed, depending on the walking
conditions, but wear from rocky ground sometimes helps take car of
this problem.
Working with a veterinarian, a grower should establish a good
health care program that includes vaccination for most diseases.
Goats need special 4-foot-high fencing both to keep them in
and predators - always a threat to kids - out. Goats like to go
under or through obstacles. Five wire electric fencing constructed
with three hot wires and two grounded wires work well. Existing
fences can be used with the addition of a 12-inch outrigger
electric wire located about 12 inches above the ground.
Horns Handy, Sometimes!
Other types of small-mesh fencing may be used. Horns caught
in the fence or the crotch of a tree become life-threatening, not
only because of predators but also because of other goats. While
most goats are not aggressive toward humans, they are not always
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CASHMERE GOATS
kind to other goats who cannot defend themselves. They can quickly
do serious or lethal damage with their horns.
A goat raiser soon discovers that horns are useful - as
handles! A goat without horns is hard to control; some shearing
stands even depend on horns when securing the goat for shearing.
Unlike Angora goats, cashmere animals are sheared standing.
Care should be taken not to damage a young goat's horns by
rough handling. A frightened or startled goat is apt to jump or
flail around and handlers should always use caution to prevent
injury from the horns - especially to eyes. For safety, both for
other animals and the handler, sharp points of horns may be clipped
off using a bolt cutter or similar device.
%f TITLE;CASHMERE GOATS
%f COLLECTION;GOAT HANDBOOK
%f ORIGIN;UNITED STATES DEPARTMENT OF AGRICULTURE
%f DATE_INCLUDED;OCTOBER, 1993
%t CASHMERE GOATS
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CHEVON -- MEAT CUTS
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
Text
1 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.''
2 The US National Livestock and Meat Board has issued uniform
standards 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.
3 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.
4 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.
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CHEVON -- MEAT CUTS
5 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.
6 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.
7 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.
8 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 [ Pobierz całość w formacie PDF ]